Description

This comforting Chicken Spaghetti recipe features tender seared chicken breasts tossed in a rich, creamy cheese sauce with diced tomatoes and green chilies, combined with perfectly cooked thin spaghetti, then baked to bubbly perfection and topped with melted mozzarella. It’s a delicious, hearty casserole ideal for a family dinner.

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, drained (juice reserved if thinning sauce)

Pasta and Topping

½ lb. thin spaghetti
1 cup mozzarella cheese, shredded
Red pepper flakes (for garnish)
Chopped parsley (for garnish)

Instructions

Preheat Oven: Set your oven to 400°F to prepare for baking the casserole later.
Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Pat dry, season lightly with salt, pepper, and Italian seasoning for flavor.
Sear the Chicken: Heat olive oil over medium-high heat in a pan. Sear chicken cutlets for 5-6 minutes per side until fully cooked and golden brown. Remove from heat and let cool slightly, then dice into bite-sized pieces.
Make the Sauce Base: Lower the heat to medium-low in the same pan. Melt butter and use a silicone spatula to scrape the flavorful browned bits (fond) from the bottom to incorporate into the sauce.
Sauté Onions and Garlic: Add diced onions to the pan and cook until softened, about 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
Create Roux: Sprinkle flour over the cooked onions and garlic. Stir to coat and cook for 2 minutes until the raw flour smell is gone.
Add Liquids: Gradually pour in chicken broth in small splashes, stirring to maintain sauce thickness. Follow with milk added slowly while whisking continuously until smooth.
Cook Pasta: While sauce simmers, boil water in a large pot and cook thin spaghetti according to package instructions. Drain and set aside.
Add Cream Cheese: Let the sauce simmer and reduce slightly, then stir in the softened cream cheese continuously until melted and smooth.
Add Cheddar Cheese: Reduce heat to low and sprinkle shredded cheddar into the sauce, stirring to combine thoroughly until melted.
Incorporate Tomatoes and Chicken: If desired, add a little reserved tomato juice to thin the sauce. Drain remaining juice if not using. Add diced tomatoes and diced chicken pieces to the sauce and stir well.
Combine with Pasta: Stir the cooked spaghetti into the cheesy chicken sauce until evenly coated. If your pan is not oven-safe, transfer the mixture to a lightly greased 9×13 inch casserole dish.
Bake: Top the casserole with shredded mozzarella cheese. Bake uncovered at 400°F for 15 minutes until bubbly and cheese is melted.
Broil for Browning: For a golden top, broil at 475°F for 1-2 minutes watching carefully to avoid burning.
Garnish and Serve: Remove from oven, sprinkle with red pepper flakes and fresh chopped parsley. Serve hot, ideally with garlic bread and cheese on the side for a complete meal.

Notes

Use cooked chicken as a shortcut and skip the searing step if desired.
Make sure cream cheese is softened before adding to avoid lumps in the sauce.
If the sauce becomes too thick, add reserved tomato juice or a splash of milk to adjust consistency.
Use a silicone spatula to scrape up fond for richer flavor in the sauce.
Watch closely while broiling to prevent burning the cheese topping.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: chicken spaghetti, cheesy chicken casserole, baked pasta, creamy chicken pasta