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Bring a large pot of salted water to boil. Cook the pasta al dente according to package instructions. Drain the pasta well.
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Meanwhile, melt the butter in a large ovenproof skillet over medium heat. Cook the onion until soft, stirring frequently. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring.
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Sprinkle the mixture with flour and cook for 2 minutes while stirring several times. Slowly whisk in 2 cups of chicken broth, seasoned salt, black pepper, and ground cayenne pepper.
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Whisk in 1 1/2 cups shredded cheddar until melted. Add the drained spaghetti, cooked diced chicken, and drained Rotel tomatoes.
- If you don’t have an ovenproof skillet, transfer everything to a 9×13-inch baking dish after step #4.
- If the sauce becomes too thick, thin the dish with the additional chicken broth. Add a couple of tablespoons at a time until you reach the desired consistency.
- Don’t overcook the spaghetti. Cook according to al dente instructions as the spaghetti is baked in the oven.
- To add a little heat, increase the cayenne pepper a bit, add minced jalapeno, or add a little hot sauce.
Calories: 586kcal | Carbohydrates: 50g | Protein: 33g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 587mg | Potassium: 400mg | Fiber: 2g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 2mg | Calcium: 299mg | Iron: 2mg
