Ingredients

• 2 tbsp olive oil
• 1 or 2 chicken breasts, diced into small chunks
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced carrots
• salt and pepper
• 1 tbsp minced garlic
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 1/2 cups chicken broth
• 8 oz spaghetti
• 4 oz cream cheese, cubed
• 1 cup shredded cheese

Directions

1. In a large skillet over medium heat, heat the olive oil.
2. Add the diced chicken, onion, bell pepper, and carrots, season with salt and pepper, and cook until browned, about 7 minutes. Add the garlic and cook for an additional minute.
3. Once the chicken is cooked through, remove everything from the skillet to a plate and set aside.
4. Add the butter and allow to melt. Sprinkle in the flour and whisk until combined and the mixture turns a blonde color, about 1-2 minutes.
5. Slowly pour in the milk while whisking constantly, until the clumps dissolve and it starts to thicken. Pour in the chicken broth and whisk until smooth. Taste to adjust seasonings.
6. Bring the liquid to a gentle boil and add the spaghetti (you may need to break the noodles). Reduce the heat to medium-low, cover, and cook until the noodles are al dente, about 8 minutes. Make sure to stir frequently so the noodles don't stick to the pan.
7. Add the cream cheese and allow to melt.
8. Stir in the shredded cheese and add the chicken and veggies back to the skillet. Stir to make sure everything is incorporated and serve.