Description
Pimento Cheese Chicken Spaghetti is a creamy, cheesy baked pasta dish that combines tender cooked chicken, tangy pimentos, and rich cheddar cheese sauce. Perfect for a comforting family dinner, this casserole blends classic Southern flavors with hearty spaghetti, all baked to golden cheesy perfection in under an hour.
Ingredients
Scale
Pasta
- 8 oz thin spaghetti
Sauce
- ½ cup butter
- 6 Tbsp all-purpose flour
- 2½ cups milk
- 1½ cups shredded cheddar cheese, divided
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 tsp garlic powder
- ½ tsp onion powder
- salt and pepper, to taste
- 1 tsp Worcestershire sauce
Add-ins
- 1 (4-oz) jar diced pimentos, drained
- 4 cups cooked chopped chicken
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the thin spaghetti according to package directions until al dente. Drain the pasta and set aside.
- Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk, continuing to whisk until the mixture thickens, roughly 3 to 4 minutes. Remove the saucepan from heat once thickened.
- Combine Sauce Ingredients: Stir 1 cup of shredded cheddar cheese into the thickened sauce along with the cream of chicken soup, garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Mix thoroughly to create a creamy cheese sauce base.
- Add Chicken, Pimentos, and Spaghetti: Fold in the cooked chopped chicken, drained diced pimentos, and the cooked spaghetti into the cheese sauce, mixing well so everything is evenly coated with the sauce.
- Transfer and Top: Pour the spaghetti mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
- Bake: Bake in the preheated oven for 30 to 40 minutes, or until the casserole is hot throughout and the cheese on top is melted and slightly golden brown. Remove from oven and let cool for a few minutes before serving.
Notes
- For extra flavor, try adding a pinch of cayenne pepper or smoked paprika to the cheese sauce.
- You can substitute rotisserie chicken or leftover cooked chicken.
- This dish can be prepared a day ahead and refrigerated; just add additional baking time if baking straight from the fridge.
- Use gluten-free pasta and flour to make this recipe gluten free.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
