Chicken Tetrazinni

1 pkg. (7 oz.) spaghetti, broken into thirds
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup heavy cream
2 Tbsp. water
2 cups cubed, cooked chicken
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook the spaghetti according to the package directions. Melt butter in saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and heavy cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Drain spaghetti; stir spaghetti, 2 Tbsp. water and chicken into the sauce. Pour spaghetti mixture into ungreased 2 qt. casserole dish. Sprinkle with Parmesan cheese. Bake uncovered about 30 minutes or until bubbly in center.