Chicken Spaghetti No Velveeta or Cream Soups
Elevate your weeknight dinner routine with this creamy, cheesy Chicken Spaghetti made without Velveeta or canned cream soups! Featuring tender shredded chicken, al dente spaghetti, and a luscious homemade cheese sauce crafted from real cheddar and Parmesan, this recipe skips the processed shortcuts for a dish that’s every bit as comforting and satisfying. Sautéed onions, garlic, and bell peppers add a fresh, garden-inspired flavor, while a hint of paprika brings subtle warmth. Finished with bubbling cheese in the oven and optional parsley for a fresh garnish, this family-friendly casserole is perfect for busy nights or casual gatherings. Ready in just an hour, this wholesome take on a classic casserole will quickly become a favorite go-to meal! Keywords: chicken spaghetti, no Velveeta, homemade cheese sauce, no cream soups, cheesy casserole, family dinner.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 1.5 pounds Chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 3 cups Chicken broth
- 1 cup Milk
- 4 tablespoons Butter
- 0.25 cup All-purpose flour
- 2 cups Cheddar cheese
- 0.5 cup Parmesan cheese
- 14.5 ounces Diced tomatoes
- 1 medium Bell pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and shred the chicken with two forks once it's cool enough to handle.
In the same skillet, add the diced onion and bell pepper. Sauté for 4-5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
Melt butter in the skillet with the vegetables, then whisk in the flour. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and milk, stirring constantly to create a smooth sauce. Bring the mixture to a simmer and cook until slightly thickened, about 5-7 minutes.
Stir in shredded cheddar cheese and grated Parmesan cheese until fully melted and combined. Season the sauce with salt, black pepper, and paprika.
Add the cooked spaghetti, shredded chicken, and drained diced tomatoes to the skillet with the sauce. Toss everything together until well coated.
Transfer the mixture to a 9x13-inch baking dish. Sprinkle a little more shredded cheddar cheese on top if desired.
Bake in the preheated oven for 15-20 minutes, or until the top is bubbly and lightly golden.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.1 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 436 mg | 34% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
