Ingredients:

  • 1 lb spaghetti noodles
  • 3 cups cooked chicken thighs, shredded or cubed
  • 2 cups sharp cheddar cheese, shredded
  • 5 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken bone broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp dried parsley

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package instructions. Drain and set aside.
  2. In a large skillet, melt 2 tbsp of butter over medium heat. Add the diced onion and green pepper, sautéing until the onions are translucent and the peppers are softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add 3 tbsp of butter to the skillet. Once melted, whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
  4. Slowly pour in the milk and chicken broth, whisking constantly. Simmer until the sauce thickens and becomes glossy. Stir in the salt, pepper, and paprika.
  5. Stir the diced tomatoes with green chilies and the cooked chicken into the sauce until well combined.
  6. Remove from heat and fold in the undercooked spaghetti and half of the shredded cheddar cheese.
  7. Transfer the mixture to a baking dish. Top with the remaining cheddar cheese, Parmesan, and dried parsley.
  8. Bake for 30 minutes until the cheese is melted and the top is golden brown.