- 12 ounces spaghetti
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh cilantro or parsley, for garnish
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Cook for 3-4 minutes to allow the flavors to meld.
- Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for about 5 minutes until slightly thickened.
- Remove the skillet from heat and stir in the shredded chicken, cooked spaghetti, and 1 cup of cheddar cheese.
- Transfer the mixture to the prepared baking dish. Top with the remaining cheddar cheese and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro or parsley before serving. Enjoy the casserole with a side of fresh salad or crusty bread for a complete meal.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International