Name: Southern Chicken Spaghetti
Total time: 2 h
Ingredients: 1 pound spaghetti; 1½ teaspoons table salt, plus salt for cooking pasta; 8 ounces deli American cheese, shredded (2 cups); 4 ounces sharp cheddar cheese, shredded (1 cup); 3 tablespoons unsalted butter, divided; 12 ounces white mushrooms, trimmed and sliced ¼ inch thick; 1 red bell pepper, stemmed, seeded, and chopped; 1 onion, chopped; 3 tablespoons all-purpose flour; 3 cups chicken broth; 2 cups half-and-half; ½ teaspoon pepper; ¼ teaspoon cayenne pepper; 2 cups shredded rotisserie chicken

Southern Chicken Spaghetti

By David Yu

Published on October 29, 2024

Time

2 hours

Yield

Serves 8

Ingredients

1 pound spaghetti 1½ teaspoons table salt, plus salt for cooking pasta8 ounces deli American cheese, shredded (2 cups)4 ounces sharp cheddar cheese, shredded (1 cup)3 tablespoons unsalted butter, divided12 ounces white mushrooms, trimmed and sliced ¼ inch thick1 red bell pepper, stemmed, seeded, and chopped1 onion, chopped 3 tablespoons all-purpose flour 3 cups chicken broth 2 cups half-and-half ½ teaspoon pepper ¼ teaspoon cayenne pepper 2 cups shredded rotisserie chicken

Before You Begin

Breaking the spaghetti in half helps it cook more evenly and makes for easier eating.

Instructions

Bring 4 quarts water to boil in Dutch oven. Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break pasta in half; repeat with remaining pasta. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Drain pasta and rinse thoroughly under cold running water; set aside. Clean and dry pot.

Adjust oven rack to middle position and heat oven to 350 degrees. Combine American and cheddar cheeses in bowl; set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms, bell pepper, and onion and cook until softened and liquid has evaporated, 8 to 10 minutes. Transfer vegetables to second bowl; set aside.

Melt remaining 2 tablespoons butter in again-empty pot over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in broth, half-and-half, pepper, cayenne, and salt, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce is thickened, 6 to 8 minutes.

Off heat, whisk 2 cups cheese mixture into sauce until smooth. Stir in pasta, vegetables, and chicken until well combined.

Transfer mixture to 13 by 9-inch baking dish, spread into even layer, and cover tightly with greased aluminum foil. Bake until sauce is bubbling around edges, 25 to 30 minutes. Remove foil, sprinkle remaining 1 cup cheese mixture over top, and bake, un-covered, until cheese is melted, about 5 minutes. Let cool for 15 minutes. Serve.