The cheesy sauce on this chicken spaghetti makes it out of this world creamy.
TOTAL TIME: 1:00
1 lb. spaghetti
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
1 lb. chicken breasts
Freshly ground black pepper
1/2 tsp. chili powder
2 cloves garlic, minced
3 tbsp. butter
3 tbsp. all-purpose flour
2 c. whole milk
1 c. low-sodium chicken broth
2 1/2 c. shredded cheddar, divided
2 tbsp. chopped fresh parsley
Preheat oven to 350°. In a large pot of salted boiling water, cook spaghetti until al dente, about 7 minutes.
In a large skillet over over medium heat, heat oil. Add onion and bell pepper and cook until tender, about 4 minutes.
Add chicken and season with salt, pepper and chili powder. Cook until chicken is golden, about 5 minutes. Remove chicken and vegetables from heat.
Melt butter in the same skillet. Whisk in flour and cook for about 1 minute. Add milk and chicken broth and cook until thickened, about 3 minutes.
Stir in spaghetti and about 1 1/2 cups cheddar. Transfer to a baking dish and top with remaining cup cheese. Bake until bubbly, about 45 minutes.
Garnish with parsley and serve.