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Chicken Spaghetti

The cheesy sauce on this chicken spaghetti makes it out of this world creamy.

INGREDIENTS

  • 1 lb. spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 tsp. chili powder
  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 2 c. whole milk
  • 1 c. low-sodium chicken broth
  • 2 1/2 c. shredded cheddar, divided

DIRECTIONS

  1. Preheat oven to 350°. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente, about 7 minutes. 
  2. In a large skillet over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. 
  3. Add chicken and season with salt, pepper, and chili powder. Cook until chicken is golden, about 5 minutes. Transfer to a plate. 
  4. Melt butter in skillet over medium heat. Whisk in flour and cook 1 minute. Add milk and broth and cook until thick, about 3 minutes. 
  5. Stir in spaghetti, 11⁄2 cups cheddar, and chicken. Transfer to a baking dish and top with remaining cup cheese. Bake until bubbly, about 45 minutes. 

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