1 lb. spaghetti
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
1 lb. boneless skinless chicken breasts, cut into 1" pieces
Kosher salt
Freshly ground black pepper
1/2 tsp. chili powder
3 tbsp. butter
3 tbsp. all-purpose flour
2 c. whole milk
1 c. low-sodium chicken broth
2 1/2 c. shredded cheddar, divided
Freshly chopped parsley, for garnish
Preheat oven to 350°.
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente, about 7 minutes.
In a large skillet over medium heat, heat oil.
Add onion and bell pepper and cook until soft, 5 minutes. Transfer to a plate.
Add chicken go skillet and season with salt, pepper, and chili powder.
Cook until chicken is golden, about 5 minutes. Transfer to a plate.
Melt butter in skillet over medium heat.
Whisk in flour and cook 1 minute.
Add milk and broth and cook until thick, about 3 minutes.
Stir in spaghetti, 11⁄2 cups cheddar, peppers and onions, and chicken.
Transfer to a baking dish and top with remaining cup cheese.
Bake until bubbly, about 45 minutes.
