Greg DuPree
Hands-On Time
40 Mins
Total Time
40 Mins
8 servings

If your go-to pasta order is fettuccini alfredo, you’ll quickly fall in love with this creamy, cheesy chicken spaghetti casserole. The nutty, salty Asiago cheese makes for a rich and decadent sauce, but a squeeze of lemon juice and a handful of fresh herbs keep the flavors balanced. Because it finishes under the broiler, the dish is easy enough for even the busiest of weeknights. Serve with garlic bread or a simple side salad, and a glass of crisp white wine for the adults. If you want to try a different protein, opt for cooked shrimp or crab instead of rotisserie chicken.

How to Make It

Step 1

Place oven rack in middle position. Preheat broiler to LOW. Lightly coat a 9-x 13-inch baking dish with cooking spray.

Step 2

Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Set aside.

Step 3

Melt butter in a large skillet over medium-low. Add flour and cook, whisking constantly, until bubbling, about 2 minutes. Increase heat to medium; slowly whisk in milk. Cook, stirring occasionally with a wooden spoon, until sauce thickens, 5 to 6 minutes. Add cheese and salt and cook, whisking constantly, until smooth, about 2 minutes.

Step 4

Remove mixture from heat. Stir in chicken, basil, parsley, chives, lemon juice, and cooked pasta. Stir in reserved cooking water as needed to create a creamy sauce. Spoon mixture into prepared baking dish.

Step 5

Transfer to oven and broil until warmed through, about 4 minutes. Garnish with additional basil, parsley, and chives. Serve immediately.

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