Ingredients:

  • 1 lb spaghetti pasta
  • 3 cups cooked chicken breast, shredded or cubed
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 1/2 cup diced pimentos
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken bone broth
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 4 oz cream cheese, softened
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 1 1/2 cups mozzarella cheese, shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook for 2 minutes less than the package directions for al dente. Drain in a colander and set aside.
  2. Melt butter in a saucepan over medium heat. Add diced onion and red bell pepper, sautéing until translucent (about 5 minutes).
  3. Whisk in flour and cook for 1-2 minutes to create a golden roux.
  4. Slowly pour in milk and chicken broth while whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Reduce heat to low. Stir in softened cream cheese, shredded cheddar, and Parmesan until completely melted and smooth. Mix in garlic powder, smoked paprika, salt, and pepper.
  6. Preheat oven to 350°F (175°C). In a large mixing bowl, combine undercooked spaghetti, shredded chicken, and pimentos.
  7. Pour the warm cheese sauce over the pasta mixture and fold gently until coated.
  8. Transfer the mixture into a 9x13 baking dish, spreading it evenly, and top with mozzarella cheese.
  9. Bake for 30–40 minutes until the cheese is bubbly and edges are golden-brown. Garnish with fresh parsley.