Cheesy Chicken Spaghetti

Servings 12
Author Melissa Sperka


  • 1 lb thin spaghetti
  • 1 medium onion finely diced
  • 1 celery rib finely diced
  • 8 oz sliced baby bella mushrooms [or your preference]
  • olive oil
  • 4 clove garlic minced
  • 1/2 cup [1 stick] butter or light butter
  • seasoned salt and black pepper to taste
  • 1/3 cup AP flour
  • 4 cup whole milk
  • 2 tsp dry Italian seasoning
  • 1 tsp seasoned salt
  • 1/4 tsp black pepper
  • 1/3 cup grated Parmesan cheese plus 2 Tbsp
  • 4 oz jar pimentos well drained
  • 3 cup cooked chicken roughly chopped
  • 3 cup shredded white sharp cheddar cheese or Italian cheese blend divided


  • Preheat the oven to 350°F. Spritz a 9 x 13 inch baking dish with cooking spray. Set aside.
  • Cook the spaghetti in salted water per the package directions until al dente. Drain well.
  • On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil. Cook for 5 minutes until the vegetables soften and are beginning to brown. Season with seasoned salt and black pepper to your taste.
  • Add the minced garlic and cook for 1 minute longer. Remove to a large mixing bowl.
  • In the same saucepan melt 1 stick of butter. Add the flour stirring constantly over medium-high heat.
  • Begin to whisk in the milk. Continue to cook, stirring continuously over medium heat until the sauce comes to a boil. Lower the heat and simmer for 3-5 minutes.
  • Add 2 tsp dry Italian seasoning, 1 tsp seasoned salt, and black pepper. Adjust salt and pepper to your taste, if needed.
  • Remove from the heat and add 1/3 cup grated Parmesan cheese.
  • Add the cooked spaghetti, cooked chicken, pimentos and 2 cups of shredded cheese to the large mixing bowl. Pour the sauce over and stir until combined.
  • Pour into the baking dish and top with the remaining 1 cup of shredded cheese. Sprinkle with 2 Tbsp Parmesan cheese.
  • Bake for 30 minutes until golden and bubbly.