Joanna Gaines Chicken Spaghetti Recipe

This Joanna Gaines Chicken Spaghetti Recipe reinvents the classic casserole by replacing canned soups with a luxurious homemade béchamel. Packed with tender chicken, sharp cheddar, and fresh vegetables, this creamy baked pasta dish offers a sophisticated take on Southern comfort food without sacrificing nostalgia.

Joanna Gaines Chicken Spaghetti Ingredients

• 12 ounces Spaghetti: Dried. Broken into thirds or halves makes it easier to eat as a casserole.
• 1 stick (1/2 cup) Salted Butter: Used to sauté the vegetables and create the roux base.
• 1 small White Onion: Finely diced.
• 1/2 cup Celery: Finely diced.
• 1 small Green Bell Pepper: Finely diced. This adds the distinct savory “casserole” flavor profile.
• 1/4 cup All-Purpose Flour: To thicken the sauce.
• 2 cups Chicken Broth: High-quality or homemade stock creates the best depth of flavor.
• 1 cup Heavy Cream: Provides the rich, silky finish to the sauce.
• 2 1/2 cups Cooked Chicken: Shredded or cubed. A rotisserie chicken works perfectly here for speed.
• 2 cups Sharp Cheddar Cheese: Freshly grated. Divided (most goes inside, some on top).
• 1 teaspoon Kosher Salt: Plus freshly ground black pepper to taste.

How To Make Joanna Gaines Chicken Spaghetti

1. Boil Pasta: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cook the spaghetti in a large pot of salted boiling water until al dente (usually 1-2 minutes less than the package instructions). Drain and set aside.
2. Sauté Aromatics: In a large Dutch oven or deep skillet, melt the butter over medium-high heat. Add the onion, celery, and green bell pepper. Sauté for about 6 to 8 minutes until the vegetables are soft and translucent.
3. Make the Roux: Sprinkle the flour over the softened vegetables. Stir constantly for 1 minute to cook off the raw flour taste, creating a blonde roux paste.
4. Build the Sauce: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Simmer for 3 to 5 minutes until the mixture thickens. Reduce heat to low and stir in the heavy cream.
5. Melt Cheese: Add 1 1/2 cups of the cheddar cheese to the sauce, stirring until fully melted and smooth. Season with salt and pepper.
6. Combine: Add the cooked spaghetti and the shredded chicken to the pot. Toss gently using tongs until the pasta and meat are thoroughly coated in the cheesy cream sauce.
7. Bake: Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake for 20 to 25 minutes, or until the cheese is bubbling and slightly golden.
8. Serve: Let it rest for 5 minutes before serving to allow the sauce to tighten up slightly.

Recipe Tips

• The “Al Dente” Rule: Because the pasta bakes in the sauce for 25 minutes, it is critical to undercook it during the boiling stage. If you boil it until soft, it will turn to mush in the oven.
• Grate Your Own Cheese: Do not use pre-shredded bagged cheese for this recipe. Bagged cheese contains anti-caking agents (cellulose) that prevent it from melting into a smooth emulsion, resulting in a grainy sauce.
• Sauce Consistency: If the sauce looks too thick in the pot, splash in a little extra chicken broth. The pasta will soak up a significant amount of liquid while baking, so a looser sauce is better than a dry one.
• Rotisserie Hack: Joanna often suggests using a store-bought rotisserie chicken. Use both the white and dark meat for the best flavor balance.

What To Serve With Chicken Spaghetti

• Garlic Bread: Essential for scooping up the creamy cheddar sauce.
• Green Beans: Steamed beans with lemon zest cut through the richness.
• Caesar Salad: A crisp, acidic salad balances the heavy cream and cheese.
• Roasted Broccoli: Adds texture and nutrition to the meal.

How To Store Chicken Spaghetti

• Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days. The sauce thickens significantly when cold.
• Reheating: Splash a tablespoon of water or broth over the pasta before microwaving to help re-emulsify the creamy sauce so it doesn’t break.
• Freezing: This dish freezes well before baking. Assemble, cover with foil, and freeze for up to 2 months. Thaw in the fridge overnight and bake as directed.

Chicken Spaghetti Nutrition Facts

• Calories: ~580 kcal
• Fat: 32g
• Carbohydrates: 42g
• Protein: 28g
• Nutrition information is estimated per serving based on 8 servings.

FAQs

Try More Recipes:

• Bobby Flay Chicken Marsala Recipe
• Bobby Flay Chicken Tacos Recipe
• Bobby Flay Chicken Piccata Recipe