Ingredients
Scale
- 8 ounces (225g) dried spaghetti
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works beautifully)
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional but adds lovely earthiness)
- 2 cups milk (whole milk or 2% for creaminess)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (homemade or low-sodium store-bought)
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme or mixed Italian herbs
- Salt and freshly ground black pepper, to taste
- ½ cup frozen peas or chopped spinach (optional for a pop of green)
- Breadcrumbs for topping (optional, about ½ cup)
Substitution tips: If you don’t have spaghetti, any long pasta like linguine or fettuccine will do. For a dairy-free version, swap the milk for almond or oat milk and use vegan cheese alternatives. Leftover roasted veggies can be folded in to add more colour and texture, just as my mum often did to stretch meals on busy days.
Instructions
- Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter or oil. This step always reminds me of my mum’s careful way of prepping the baking dishes, ensuring nothing sticks and everything comes out perfectly golden.
- Cook the spaghetti in a large pot of salted boiling water according to package instructions, usually about 8-10 minutes, until just al dente. Drain and set aside. I like to slightly undercook the pasta here because it will continue cooking in the oven, just like my mum taught me.
- In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. This always makes the kitchen smell like Sunday mornings in our Devon cottage.
- Add the garlic and mushrooms, cooking for another 3-5 minutes until mushrooms are tender. If you’re adding peas or spinach, toss them in now and cook for an additional minute.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to create a roux, which is the secret to that creamy sauce my mum swore by when thickening stews and gravies.
- Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Patience here pays off, much like waiting for a good crumble to bake.
- Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese and the Parmesan until melted and glossy. Season with thyme, salt, and pepper to taste. The cheese brings that lovely tang and richness — a reminder of cozy afternoons with family.
- Toss the cooked spaghetti and shredded chicken into the sauce, mixing thoroughly to combine all those comforting flavours.
- Pour the mixture into your prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese and breadcrumbs evenly on top. This topping adds a delightful crunch, something I always found satisfying when nibbling on the edges of my mum’s bakes.
- Bake uncovered for 20-25 minutes until the top is golden and bubbling. You’ll know it’s ready when the edges are crisp and the whole kitchen smells like a warm invitation.
- Let it rest for 5 minutes before serving. This little pause helps the bake settle, much like the quiet moments we shared around our crowded kitchen table, catching our breath between stories and helpings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
