Chicken Spaghetti

Why You’ll Love This Recipe

• Creamy and Flavorful: The combination of cream cheese, cheddar, and mozzarella creates a rich and savory sauce that complements the chicken and pasta perfectly.
• Easy to Prepare: With straightforward steps and common ingredients, this dish is accessible for both novice and experienced cooks.
• Versatile: Customize the recipe by adding vegetables like bell peppers or spinach, or adjust the spice level to suit your taste.

Ingredients

For the Chicken:

• 2 small boneless, skinless chicken breasts
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the Sauce:

• 4 tablespoons butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• ¾ cup milk
• 4 oz. cream cheese, softened
• 1 cup shredded cheddar cheese
• 10 oz. can diced tomatoes and green chilies

For the Pasta:

• 8 oz. thin spaghetti

For Topping:

• 1 cup shredded mozzarella cheese
• Red pepper flakes, to taste
• Chopped parsley, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:
   • Set your oven to 400°F (200°C) to prepare for baking.
2. Cook the Chicken:
   • Season the chicken breasts with Italian seasoning, salt, and pepper.
   • Heat olive oil in a skillet over medium-high heat.
   • Sear the chicken for 5-6 minutes on each side until golden brown and cooked through.
   • Remove from heat, let it rest for a few minutes, then dice into bite-sized pieces.
3. Prepare the Sauce:
   • In the same skillet, melt butter over medium heat.
   • Add diced onion and minced garlic, sautéing until translucent.
   • Stir in flour and cook for 1-2 minutes to form a roux.
   • Gradually add chicken broth and milk, whisking continuously to prevent lumps.
   • Add softened cream cheese, stirring until melted and the sauce is smooth.
   • Mix in shredded cheddar cheese and diced tomatoes with green chilies.
   • Season with salt, pepper, and red pepper flakes to taste.
4. Combine Pasta and Sauce:
   • Cook spaghetti according to package instructions until al dente.
   • Drain and return to the pot.
   • Add diced chicken and the prepared sauce, stirring to combine evenly.
5. Assemble and Bake:
   • Transfer the mixture to a greased 9×13-inch baking dish.
   • Top with shredded mozzarella cheese.
   • Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
6. Serve:
   • Garnish with chopped parsley and additional red pepper flakes if desired.
   • Serve hot and enjoy!

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Variations

• Vegetable Additions: Incorporate sautéed bell peppers, spinach, or mushrooms into the sauce for added flavor and nutrition.
• Spice Level: Adjust the amount of red pepper flakes or add a dash of hot sauce to increase the heat.
• Cheese Options: Experiment with different cheeses like Monterey Jack or pepper jack for a unique twist.

Storage/Reheating

• Storage: Allow leftovers to cool completely before transferring to an airtight container.
• Refrigeration: Store in the refrigerator for up to 3 days.
• Freezing: This dish can be frozen for up to 2 months.
• Reheating: Reheat in the microwave or oven until heated through. If frozen, thaw overnight in the refrigerator before reheating.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a convenient option. Simply shred or dice the meat and add it to the sauce.

Is it necessary to bake the dish?

Baking enhances the flavors and melts the cheese, but you can skip this step and serve the dish immediately after combining the pasta, chicken, and sauce.

Can I make this dish ahead of time?

Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours

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