Description
A refined comfort dish featuring creamy béchamel-style sauce, tender chicken, and a crunchy panko topping.
Ingredients
Scale
- 8 oz (225 g) spaghetti – cooked 1–2 minutes shy of al dente, drained
- 3 cups shredded cooked chicken (rotisserie recommended), warm or room temperature
- 2 tbsp unsalted butter, room temperature
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1½ cups low-sodium chicken stock
- 1 cup heavy cream
- 4 oz (115 g) cream cheese, softened
- 1 tsp Dijon mustard
- 1 cup grated Gruyère (or sharp cheddar), finely grated
- ¼ cup freshly grated Parmesan
- ½ tsp lemon zest (optional)
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, finely chopped, for finishing
- 1 cup panko breadcrumbs (or a mix of panko and leftover breadcrumbs)
- 2 tbsp melted butter
- 2 tbsp grated Parmesan for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- Cook the spaghetti in salted boiling water until 1–2 minutes before al dente. Drain and toss with a teaspoon of olive oil to prevent sticking.
- In a skillet over medium heat, warm the butter and olive oil. Add the onion and cook until translucent, about 4–5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the aromatics and stir for 1 minute to form a roux. Gradually whisk in the chicken stock and bring to a gentle simmer. Stir in the heavy cream, and let the sauce thicken.
- Reduce heat, stir in cream cheese and Dijon until incorporated. Fold in Gruyère and Parmesan, then season with salt, pepper, and lemon zest.
- Combine cooked spaghetti, chicken, and sauce in a large bowl. Transfer to the baking dish and smooth the surface.
- Mix panko with melted butter and remaining Parmesan, scatter over the top.
- Bake for 20–25 minutes until filling is bubbling and topping is golden. Finish under the broiler for 1–2 minutes if needed.
- Let the casserole rest for 8–10 minutes before serving, and garnish with parsley.
Notes
Use rotisserie chicken for convenience and layer flavors by grating cheese yourself. For a lighter option, substitute heavy cream with half-and-half mixed with flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg