Ingredients:

  • 2 cups (300g) cooked chicken, shredded
  • 8 oz (225g) spaghetti
  • 2 tablespoons (30g) unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5g) dried Italian herbs
  • Salt and freshly ground black pepper, to taste
  • 1 cup (100g) shredded cheddar cheese
  • 1/4 cup (15g) grated Parmesan cheese

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
  3. In a skillet, melt butter over medium heat. Sauté the onion until translucent, then add garlic and cook until fragrant.
  4. Pour in chicken broth and bring to a simmer.
  5. Stir in cream, dried herbs, salt, and pepper. Simmer until slightly thickened.
  6. In a large bowl, combine the cooked spaghetti and shredded chicken. Pour the sauce over the mix and stir well.
  7. Transfer the mixture to a baking dish and spread evenly.
  8. Sprinkle shredded cheddar cheese and Parmesan on top.
  9. Bake uncovered for 20-25 minutes, until bubbly and golden.
  10. Allow to cool slightly before serving.