Description
This comforting Chicken Spaghetti recipe features tender chicken breasts cooked in a creamy, cheesy tomato sauce combined with thin spaghetti. Baked to perfection with a golden mozzarella topping, it’s a delicious family favorite packed with rich flavors and a hint of spice from green chilies and red pepper flakes. Serve it with garlic bread for a hearty and satisfying meal.
Ingredients
Scale
Chicken
- 2 small boneless skinless chicken breasts
- 2 teaspoons Italian Seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sauce
- 4 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 tablespoons flour
- 1 ½ cups chicken broth
- ¾ cup milk
- 4 oz. cream cheese, softened
- 1 cup cheddar cheese, shredded
- 10 oz. diced tomatoes & green chilies
Pasta
- 8 oz. thin spaghetti
Topping
- 1 cup mozzarella cheese, shredded
- Red pepper flakes, for garnish
- Chopped parsley, for garnish
Instructions
- Preheat Oven: Begin by setting your oven to 400 degrees Fahrenheit to get it ready for baking later in the recipe.
- Cook the Chicken: Season the chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat, then cook the chicken until fully cooked through and browned on both sides. Remove from heat and shred or dice the chicken as preferred.
- Make the Sauce: In the same skillet, melt the butter. Add diced onions and sauté until translucent, then add minced garlic and cook for another minute until fragrant. Sprinkle flour over the mixture and stir constantly to form a roux. Gradually whisk in chicken broth and milk to avoid lumps, creating a smooth sauce. Stir in softened cream cheese until melted, then add cheddar cheese and diced tomatoes with green chilies. Finally, incorporate the cooked shredded chicken into the sauce.
- Combine Pasta and Sauce: Cook the thin spaghetti according to package instructions until al dente, then drain. Stir the cooked spaghetti into the creamy chicken sauce until well combined. Transfer the mixture to a casserole dish if your skillet is not oven-safe.
- Bake the Casserole: Sprinkle the shredded mozzarella cheese evenly over the top. Place the casserole in the preheated oven and bake uncovered for 15 minutes until bubbly. For a golden, slightly crispy top, switch the oven to broil and broil for 1-2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Remove from the oven and garnish with red pepper flakes and chopped parsley. Serve warm, ideally with a side of garlic bread for a complete meal.
Notes
- Chicken can be pre-cooked or rotisserie chicken can be used for convenience.
- Adjust red pepper flakes according to your preferred spice level.
- For a creamier texture, use whole milk or substitute part of the milk with heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
