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Skillet Chicken Spaghetti

  • Total Time: 35 minutes
  • Yield: 4 to 6 servings 1x


Units Scale
  • 1/4 cup butter
  • 1/4 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 4 cups chopped or shredded cooked chicken (I use a rotisserie)
  • 8 oz thin spaghetti, cooked
  • 1 1/4 cups shredded sharp
  • Salt & pepper to taste


  1. Preheat oven 350°.
  2. Start cooking pasta according to package directions.
  3. In a 12-inch cast-iron skillet (or any 12-inch skillet), melt butter over medium heat. Add onion and bell peppers, cook, stirring occasionally, until vegetables are tender, about 5 minutes. Stir in garlic.
  4. Stir in flour and cook 1 to 2 minutes. Whisk in broth and cook until bubbly, 3 to 4 minutes, stirring frequently. Whisk in half-and-half and cook, stirring constantly, until bubbly. Stir in Parmesan cheese and remove from heat. Add chicken and cooked spaghetti. Using a rubber spatula, carefully stir until well combined and noodles are well coated. Season with salt and pepper to taste.
  5. Bake until bubbly, 15 to 20 minutes. Sprinkle with cheese and until cheese melts, 4 to 5 minutes more. Let stand 5 minutes before serving
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Pasta