Best 3 Chicken Spaghetti With White Sauce Recipes

CHICKEN MUSHROOM SPAGHETTI IN WHITE SAUCE RECIPE BY TASTY

Steps:

• Heat oil in a frying pan. Add onion and saute until translucent and fragrant. Add cooked chicken and cook until tender.
• Add 2 tbsp butter, then add flour and stir thoroughly, then add milk. Continue stirring over low heat until the mixture thickens.
• Add garlic, salt, pepper, and parsley. Then add mushrooms and continue to cook.
• Add the spaghetti and mix well.
• Transfer to a baking dish and top with grated cheese and a layer of breadcrumbs. Add remaining butter on top.
• Bake for 2-5 minutes until the top is slightly browned and cheese is melted. Enjoy!

CHICKEN SPAGHETTI WITH WHITE SAUCE

Steps:

• Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
• While pasta is cooking, coat chicken with salt and pepper on both sides.
• Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
• Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
• Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
• Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.

CHICKEN WITH PASTA BAKED IN WHITE SAUCE

Steps:

• Place the chicken in a dish with the crushed ginger and garlic, salt, pepper and water.
• Boil till the chicken is tender and cooked.
• Remove chicken.
• Keep stock aside.
• Remove the bones and cut the chicken into thin strips and keep aside.
• Now, proceed with preparing the white sauce.
• If your using Maggie bechamel mix, make the sauce according to the recipe.
• Add little water to the stock to make 1 litre.
• Put it on flame.
• Add little flour at a time, making sure it doesn't form any lumps.
• Slowly, pour in the milk.
• Stir until the sauce is smooth.
• Mix 1 tbsp.
• of butter and allow the sauce to simmer for a few more minutes till it thickens.
• Remove from heat.
• Set aside.
• In a baking dish, place some chicken at the base.
• Sprinkle some pepper and top with some of the white sauce and a little grated cheese.
• Cover it with 3-4 Lasagne strips.
• Continue layering the same way until all the chicken and the white sauce is over.
• Cover with aluminium foil.
• Preheat oven to 180C for 15 minutes.
• Bake the chicken for 30-45 minutes until the pasta is done.
• Remove the foil.
• Top the dish with the remaining cheese.
• Return to the oven until it turns brown.
• Serve hot!