Ingredients:

  • 12 oz dry spaghetti, broken in half
  • 1.5 lbs boneless, skinless chicken breast, cooked and cubed
  • 1 medium onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 0.5 cup plain Greek yogurt
  • 2 cups sharp cheddar cheese, freshly shredded
  • 10 oz can diced tomatoes and green chilies (Rotel), undrained
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Boil the spaghetti in salted water for 2 minutes less than the package directions for al dente. Drain and set aside.
  3. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and bell pepper, sautéing until translucent.
  4. Whisk the flour into the butter and vegetables to create a roux. Cook for 1-2 minutes until slightly golden.
  5. Gradually pour in the chicken broth, whisking constantly until the mixture thickens into a velvety sauce.
  6. Reduce heat to low. Stir in the Greek yogurt, 1 cup of the shredded cheddar cheese, garlic powder, and smoked paprika. Stir until melted.
  7. Fold in the cooked chicken cubes, par-boiled spaghetti, and the undrained can of Rotel. Season with salt and pepper to taste.
  8. Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup of cheddar cheese.
  9. Bake for 20-25 minutes until the sauce is bubbling and the cheese is golden brown.