8 oz. thin spaghetti
3 tbsp. flour
1 tsp. salt
3/4 c. half & half
1 c. Parmesan cheese
3 tbsp. butter
1/4 tsp. cayenne pepper
2 c. chicken broth
2 c. cooked, diced chicken

Cook pasta "al dente" according to package directions. While pasta cooks, heat butter in saucepan. Add flour. Cook for a few minutes stirring. Add pepper and slowly stir in broth. Bring to a boil and simmer until slightly thickened. Stir in half & half, chicken, and 3/4 cup cheese.

Drain pasta. Combine with cream mixture. Place in shallow baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 375 degrees for 20 minutes or until bubbly and lightly browned.