A creamy, rich Italian-inspired sauce loaded with cheese, chicken, and spaghetti! No Rotel or processed cheese.
- 1/4 cup Unsalted butter
- 1 small Onion diced
- 2 cloves Garlic minced
- 1/4 cup All-purpose flour
- 1/2 tsp Dried oregano
- 1/2 tsp Dried basil
- 1/4 tsp Dried thyme
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 cup Chicken stock or broth
- 1/2 cup Whole milk
- 1/2 cup Half and half
- 1/2 cup Pecorino Romano shredded
- 2 cups Sharp cheddar cheese shredded, divided
- 8 oz Spaghetti cooked
- 2 cups Chicken cooked, diced
- 14 oz Diced tomatoes drained
- 1/2 cup Fresh parsley chopped
Preheat the oven to 375 degrees F. Grease a 9×13 or 10×5 casserole dish (ours is a 10×5).
Cook spaghetti according to package instructions for al dente. Drain and place in a large mixing bowl. Add the diced cooked chicken, tomatoes, and fresh parsley. Set aside.
In a saucepan melt the butter over medium-high heat. Add the onion and saute until tender. Add the garlic and cook for 1 minute.
Whisk in the flour, oregano, basil, thyme, salt, and pepper. Cook for 1 to 2 minutes.
Gradually whisk in the chicken broth, milk, and half and half until smooth. Cook until thick and bubbly. It should be the consistency of cream soup.
Remove from the heat and stir in the Pecorino Romano and 1 cup sharp cheddar cheese until melted. Season with salt and pepper to taste.
Pour the cheese sauce over the spaghetti ingredients and mix until combined.
Pour into the prepared baking dish. Sprinkle the remaining sharp cheese evenly over the top.
Bake for 25-30 minutes or until it’s hot and bubbling. Let rest about 10 minutes before serving.
Calories: 523kcal | Carbohydrates: 41g | Protein: 24g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 628mg | Potassium: 445mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1284IU | Vitamin C: 15mg | Calcium: 457mg | Iron: 3mg