Name: Creamy Chicken Spaghetti Bake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 small boneless skinless chicken breasts; 2 teaspoons Italian Seasoning; Salt and Pepper to taste; 2 Tablespoons olive oil; 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, drained (juice reserved if thinning sauce); ½ lb. thin spaghetti; 1 cup mozzarella cheese, shredded; Red pepper flakes (for garnish); Chopped parsley (for garnish)

Ingredients

2 small boneless skinless chicken breasts

2 teaspoons Italian seasoning

Salt and pepper, to taste

2 tablespoons olive oil

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

½ lb. thin spaghetti

1 cup mozzarella cheese, shredded

Red pepper flakes and chopped parsley, for garnish

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.

Step 2: Prepare the chicken by slicing each breast in half lengthwise to create thinner pieces. Pat them dry and season lightly with salt, pepper, and Italian seasoning.

Step 3: Heat olive oil in a pan over medium-high heat. Sear the chicken on each side for 5-6 minutes until cooked through. Remove from heat and allow to cool, then dice into bite-sized pieces.

Step 4: Reduce heat to medium-low and melt butter in the same pot. Use a spatula to scrape up any browned bits from the bottom—the “fond” adds great flavor.

Step 5: Add diced onions to the pot and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute more.

Step 6: Sprinkle flour over the onions and garlic, tossing to coat evenly. Cook for about 2 minutes until the raw flour smell disappears.

Step 7: Gradually add chicken broth in splashes, stirring between each addition to keep the roux smooth. Then add milk slowly while whisking until combined.

Step 8: Meanwhile, bring a large pot of salted water to a boil. Cook the thin spaghetti according to package instructions, then drain.

Step 9: Let the sauce simmer and thicken slightly. Add softened cream cheese and stir continuously until fully melted and smooth.

Step 10: Lower the heat to low. Stir in shredded cheddar cheese until melted and combined.

Step 11: Drain the juice from the diced tomatoes if you prefer a thicker sauce; otherwise, add some juice to thin it out. Add the diced tomatoes and green chilies along with the cooked chicken, stirring to combine.

Step 12: Mix the cooked spaghetti into the sauce. If your pot is not oven-safe, transfer the mixture to a lightly greased 9×13-inch casserole dish.

Step 13: Top the pasta with shredded mozzarella cheese and bake uncovered for 15 minutes.

Step 14: To get a browned, bubbly top, broil for 1-2 minutes at 475 degrees Fahrenheit. Watch it closely to avoid burning.

Step 15: Remove from the oven and garnish with red pepper flakes and chopped parsley. Serve warm, optionally with garlic bread for a complete meal.

Tips & Variations

Use rotisserie or pre-cooked chicken to save time and still get great flavor.

Add extra vegetables like bell peppers or corn for more texture and color.

For a spicier dish, increase the amount of diced green chilies or add cayenne pepper.

Use whole wheat spaghetti for a healthier twist.

If cream cheese is cold, warm it slightly to ensure it melts smoothly into the sauce.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the casserole up to the baking step and refrigerate it for a few hours or overnight. Add the mozzarella cheese and bake just before serving.

What type of cheese works best for this dish?

Cheddar and mozzarella cheeses work great for their melting qualities and flavor. Feel free to experiment with Monterey Jack or pepper jack for a different taste.