"My kids, like most, would eat pasta every night if I let them. So when I was asked to test Joanna Gaines' Chicken Spaghetti recipe from her Magnolia Table cookbook, I thought, "This is perfect! It'll be one fewer meal to figure out for the week!" In her intro to the recipe, Gaines says, "Life is a lot easier when you've got a great go-to recipe for this classic one-pot Southern dinner." And as a busy working mom, I'm a sucker"
"While a big pot of generously salted water came to a boil for the spaghetti, I tackled the star of the show: the veggie-studded cheese sauce. In a deep skillet, I melted butter and then sautéed diced onion, minced garlic, and finely chopped red and yellow bell peppers until they were tender and fragrant. It's about six minutes of gentle cooking, and it fills your kitchen with the aroma of good things to come."
A comforting, one-pot Southern chicken spaghetti combines sautéed onion, garlic, red and yellow bell peppers, and baby bella mushrooms with a creamy, multi-cheese sauce. The dish is prepared with a 350°F oven and a lightly oiled 9×13-inch baking dish while spaghetti cooks in generously salted water. Vegetables are gently cooked—about six minutes for peppers and onions, two minutes for mushrooms—then combined with cream, milk, and chicken broth. Cream cheese, grated white cheddar, and a processed melting cheese are added for a silky texture. The assembled pasta bakes briefly until bubbly and melded, delivering an elevated mac-and-cheese–style comfort meal.
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