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baked spaghetti with shredded cooked skinless chicken breast, small green pepper and tomato pieces in a cheddar sauce beneath a modest melted-cheddar top
Andre Lewis

Chicken Spaghetti

Poaching the chicken gives you meat to shred and a measured broth for the sauce, which keeps this casserole from depending on a can of condensed soup. The onion, pepper and celery soften first so they don't stay crunchy among the spaghetti. Tomatoes with green chiles bring a little tang to the cheddar sauce. Fold everything together gently before baking, and keep enough sauce around the strands that the center heats without turning dense. A short rest makes it easier to lift a generous spoonful without leaving all the chicken behind.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz dry spaghetti
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast sliced horizontally into 1/2-inch cutlets
  • 2 1/2 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 1/2 green bell pepper finely diced
  • 1 celery rib finely diced
  • 3 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 1 can diced tomatoes with green chiles 10 oz, with juices
  • 6 oz cheddar cheese grated, divided
  • 1/2 tsp fine salt for sauce
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F. Bring broth to a gentle simmer in a saucepan, add chicken and poach for 10 to 15 minutes until the thickest meat reaches 165°F. Remove and shred; measure 2 cups hot poaching broth for the sauce.
  2. Meanwhile, cook spaghetti in water with the tablespoon salt until 2 minutes short of the package time and drain. Melt butter in a large skillet and cook onion, bell pepper and celery for 6 minutes.
  3. Stir flour into the vegetables for 1 minute, then gradually add the measured broth and milk. Simmer for 3 minutes, stir in tomatoes with chiles and their juices, and remove from the heat.
  4. Melt 4 oz cheddar into the sauce and add sauce salt and pepper. Fold in shredded chicken and spaghetti, transfer to a deep 9-by-13-inch baking dish and scatter remaining cheddar over the top.
  5. Cover and bake for 20 minutes, then uncover for 8 to 10 minutes until bubbling and the center reaches 165°F. Rest for 5 minutes before serving.