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Plate of Chicken Spaghetti topped with red pepper flakes and parsley, with garlic bread on the side and a fork resting on the plate

Chicken Spaghetti

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This creamy Chicken Spaghetti bakes thin spaghetti in a rich three cheese sauce with cream cheese, cheddar, mozzarella, Rotel tomatoes, and tender chicken.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 small boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoons all purpose flour
  • 1 and 1/2 cups chicken broth
  • 3/4 cup milk
  • 4 ounces cream cheese, softened and cubed
  • 1 cup cheddar cheese, shredded
  • 1 can (10 ounces) diced tomatoes and green chilies, such as Rotel
  • 1/2 pound thin spaghetti, uncooked
  • 1 cup mozzarella cheese, shredded
  • Red pepper flakes and chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 400 F. If not using an oven safe skillet, lightly grease a 9×13 inch baking dish and set aside.
  2. Slice the chicken breasts in half lengthwise to make thinner pieces. Pat dry and season both sides lightly with salt, pepper, and Italian seasoning.
  3. Heat the olive oil in a large deep skillet over medium high heat. Add the chicken and sear for 5 to 6 minutes per side, until golden and cooked through. Remove to a plate and let cool slightly, then dice into bite sized pieces.
  4. Reduce the heat to medium low. In the same skillet, add the butter and let it melt, scraping up any browned bits from the bottom of the pan.
  5. Add the diced onion and cook for about 4 minutes, stirring now and then, until softened. Add the minced garlic and cook for 1 minute more.
  6. Sprinkle the flour over the onions and garlic. Stir to coat and cook for 2 minutes, until the flour is absorbed and no longer smells raw.
  7. Slowly pour in the chicken broth in small splashes, stirring between each addition to keep the mixture smooth and thick. Once the broth is incorporated, add the milk a little at a time, whisking until the sauce is smooth.
  8. Let the sauce come to a gentle simmer and thicken while you bring a large pot of salted water to a boil for the pasta. Cook the thin spaghetti according to package directions until just al dente, then drain.
  9. Add the softened cream cheese to the simmering sauce. Stir continuously until it melts and the sauce becomes smooth and creamy.
  10. Reduce the heat to low and let the sauce cool slightly. Sprinkle in the shredded cheddar cheese and stir until melted and combined.
  11. If you want a thinner sauce, add a small amount of juice from the can of diced tomatoes and green chilies. Otherwise, drain the juice and add the tomatoes and chilies to the sauce along with the diced chicken. Stir to combine.
  12. Add the drained spaghetti to the skillet and toss gently to coat all of the noodles in the sauce. If you are not using an oven safe skillet, transfer the mixture to the prepared 9×13 inch baking dish.
  13. Sprinkle the shredded mozzarella cheese evenly over the top of the spaghetti.
  14. Bake uncovered at 400 F for about 15 minutes, until the cheese is melted and bubbling. For a browned top, broil for 1 to 2 minutes at 475 F, watching closely.
  15. Remove from the oven and let the Chicken Spaghetti rest for a few minutes. Garnish with red pepper flakes and chopped parsley before serving.

Notes

  • Storage: Store leftover Chicken Spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in a 350 F oven until hot. You can also freeze cooled portions for up to 3 months, noting that the sauce texture may change slightly when reheated from frozen.
  • Substitutions: Use about 2 cups of cooked chicken or rotisserie chicken instead of searing fresh chicken. Swap thin spaghetti for regular spaghetti, angel hair, or other pasta you have on hand. Whole milk makes a richer sauce, but 2 percent milk can also be used.
  • Make Ahead: Assemble the casserole through adding the mozzarella on top, then let cool, cover, and refrigerate for up to 2 days. When ready to bake, let sit at room temperature for 30 minutes, then bake covered at 350 F for 20 minutes. Uncover and bake 15 minutes more, broiling briefly at the end if desired.
  • Tips: Shred cheddar and mozzarella from a block for the smoothest sauce. Do not add cheddar to a boiling sauce, let it cool on low heat first. Cook pasta just to al dente so it does not get too soft in the oven.
  • Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients, brands, and portion sizes. Adjust values based on the products you use and your serving size.

Nutrition

  • Serving Size: 1 serving
  • Calories: 547
  • Sugar: 5g
  • Sodium: 641mg
  • Fat: 32g
  • Saturated Fat: 16g
  • Unsaturated Fat: 15g
  • Trans Fat: 1g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 103mg

Find it online: https://www.alldietmeals.com/chicken-spaghetti/