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.
1 pound spaghetti
4 tablespoons (½ stick) salted butter
¼ cup all-purpose flour
2½ cups whole milk
12 ounces Asiago cheese, shredded (about 4½ cups)
1 teaspoon kosher salt
3 cups shredded rotisserie chicken (10 oz.)
3 tablespoons finely chopped fresh basil, plus more for serving
3 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
3 tablespoons finely chopped fresh chives, plus more for serving
1 tablespoon fresh lemon juice (from 1 lemon)
How to Make It
Place oven rack in middle position. Preheat broiler to LOW. Lightly coat a 9-x 13-inch baking dish with cooking spray.
Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Set aside.
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.
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.
Transfer to oven and broil until warmed through, about 4 minutes. Garnish with additional basil, parsley, and chives. Serve immediately.
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