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Healthy Chicken Spaghetti

Healthy Chicken Spaghetti is an updated version of my favorite cheesy chicken spaghetti from childhood, and SO delicious! Instead of using canned cream of mushroom, I make an easy homemade version, and mix it with sautéed veggies, whole-wheat spaghetti, plenty of shredded chicken, and of course, lots of cheese. The perfect back-to-school meal!
Course Main Course
Cuisine American
Keyword chicken spaghetti, cheesy chicken spaghetti, healthy chicken spaghetti
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 8 people
Calories 326kcal
Author Nicole
Cost $20

Equipment

  • Skillet
  • Baking dish

Ingredients

  • 3/4 lb whole-wheat spaghetti
  • 1 tbsp olive oil
  • 2 tsp unsalted butter
  • 1 cup diced green pepper
  • 1 cup diced onion
  • 1 cup diced mushroom (any kind)
  • 1 tsp salt, divided
  • 3 tbsp all-purpose flour
  • 1 1/2 cups low-sodium chicken stock
  • 3/4 cup 2% milk
  • 4 oz jarred pimentos, drained
  • 2 cups shredded 2% milk sharp cheddar cheese, divided
  • 1/2 tsp garlic powder
  • 3/4 cup pasta water
  • 2 cups shredded chicken

Instructions

  • Preheat oven to 375 degrees. Grease a 9x9 square baking dish with non-stick cooking spray. Bring a large pot of water to a rolling boil. Season with salt. It should taste as salty as the sea.
  • Heat a large skillet to a medium heat. Add olive oil and butter. Add peppers, onions, mushrooms and 1/2 teaspoon salt. Sweat vegetables until slightly softened, about 3-4 minutes.
  • Whisk in flour, cook for 1 minute. Remove the pan from the heat and SLOWLY, whisk in chicken stock, making sure there are no lumps. Whisk in milk. Bring the mixture to a boil, and reduce to a simmer. Simmer until thickened, about 7-8 minutes. Set aside.
  • While the sauce thickens, cook the pasta until just under aldente. (It will continue to cook later.) Reserve 1 cup of the pasta water and drain the pasta and remaining water.
  • Add the spaghetti back to the pot along with the sauce, pimentos, 1 1/2 cups of cheese, remaining 1/2 tsp. salt, garlic powder, reserved pasta water, and chicken. Use tongs to toss the ingedients until combined. The cheese should be completely melted. Season to taste with salt and pepper.
  • Pour the pasta into the prepared baking dish. Cover with remaining 1/2 cup of cheese. Bake until cheese is melted and pasta is hot and bubbly, about 15-20 minutes. Let it set for a few minutes before serving.

Notes

  • Can also be made in a 9x12 baking dish if you want more crusty noodles on the outside. 

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 40g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 522mg | Potassium: 382mg | Fiber: 1g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 29mg | Calcium: 173mg | Iron: 3mg