Creamy Chicken Spaghetti Bake

1.Preheat your oven to 180°C (350°F).

2.Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. Drain and set aside.

3.Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until golden and cooked through, about 6-7 minutes. Remove chicken from skillet and set aside.

4.In the same skillet, add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 1 minute until fragrant.

5.In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.

6.Gradually whisk in the warmed milk, continuing to whisk until the sauce thickens and is smooth, about 5-7 minutes. Season the béchamel sauce with salt, black pepper, and nutmeg.

7.Combine the cooked chicken, sautéed onion and garlic, and optional peas or mushrooms into the béchamel sauce. Stir well to incorporate.

8.In a large mixing bowl, combine the cooked spaghetti with the creamy chicken béchamel mixture until evenly coated.

9.Transfer the mixture into a greased 9x13 inch (23x33 cm) baking dish. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.

10.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

11.Remove from the oven and let it rest for 5 minutes before serving.

12.Garnish with chopped fresh parsley and serve warm for a comforting meal.