Ingredients:

  • 1 lb spaghetti, broken into thirds
  • 3 cups cooked chicken breast, shredded or cubed
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken bone broth
  • 1 cup whole milk
  • 4 oz Neufchâtel cream cheese, softened
  • 10 oz canned diced tomatoes and green chilies, drained
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Boil spaghetti in salted water, stopping 2 minutes before the package al dente instructions. Reserve 1 cup of starchy pasta water before draining.
  2. In a deep skillet or Dutch oven, melt butter over medium heat. Sauté the diced onion and green bell pepper until translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour to create a light roux, cooking for 1-2 minutes to remove the raw flour taste. Gradually whisk in chicken bone broth and whole milk until the sauce thickens and is smooth.
  4. Stir in the softened Neufchâtel cheese, drained tomatoes and chilies, smoked paprika, and oregano until the cheese is fully melted and incorporated.
  5. Fold the cooked chicken and partially cooked spaghetti into the sauce. Add small splashes of the reserved pasta water as needed to ensure every noodle is silkily coated.
  6. Transfer the mixture to a 9x13 inch baking dish. Top evenly with the shredded sharp cheddar cheese.
  7. Bake for 25-30 minutes until the cheese is bubbling and has formed a golden-brown crust.
  8. Garnish with fresh chopped parsley and let rest for 5 minutes before serving.