Chicken and Bell Pepper Pasta Bake
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Adapted from “Magnolia Table”
- Author: Charity
- Cook Time: 40 mins
- Total Time: 40 mins
- 1 pound spaghetti (I use half a box of whole wheat plus half a box of plain pasta)
- 3 tablespoons butter
- 1 sweet onion, diced
- 2 bell peppers, diced
- 1/2 cup chicken broth
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups extra sharp cheddar cheese, shredded
- 8 ounces of cream cheese
- 2 cups cooked chicken (breast or thighs), shredded or diced
- 2 tablespoons fresh parsley for garnish
- Preheat oven to 350 degrees F.
- In a large sauté pan, cook onion and peppers in butter until soft. About 10 minutes.
- Meanwhile, prepare pasta very al dente (2 minutes less than the package suggests).
- Add chicken broth, milk, salt and pepper into the sauté pan. Stir in cheese plus cream cheese.
- Combine pasta with cheese sauce and chicken.
- Pour into a 9×13 baking pan prepared with butter.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.