Introduction

Chicken Spaghetti is a comforting and flavorful casserole that’s perfect for a family dinner. This creamy dish combines tender chicken, melted cheeses, and a touch of spice, all baked to golden perfection. It’s easy to make and sure to please everyone at the table.

A white plate holds a creamy pasta dish with spaghetti noodles mixed throughout a rich, light beige sauce that has small pieces of diced tomatoes and herbs. On top, there are layers of melted and slightly browned cheese, creating golden spots and a stretchy, gooey texture. Small bits of green parsley are sprinkled across the surface, adding a fresh touch of color. A fork with a black handle rests on the edge of the plate. The plate is set on a white marbled surface with a light cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

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
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°F (200°C).
Step 2: Slice the chicken breasts 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 for 5-6 minutes on each side until cooked through. Remove from the pan, let cool slightly, then dice into bite-sized pieces.
Step 4: Reduce heat to medium-low and melt butter in the same pan, scraping up any browned bits (fond) for extra flavor.
Step 5: Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute more.
Step 6: Sprinkle flour over the onion mixture and toss to coat. Cook for 2 minutes until the flour smell is gone.
Step 7: Slowly add chicken broth in splashes, stirring constantly, to keep the sauce smooth and thickened. Follow with milk, whisking continuously until combined.
Step 8: Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain when done.
Step 9: Let the sauce simmer while the pasta cooks. Add softened cream cheese and stir continuously until melted and smooth.
Step 10: Lower the heat and stir in shredded cheddar cheese until fully combined.
Step 11: If desired, add a bit of tomato juice from the diced tomatoes to thin the sauce slightly. Drain the remaining juice and stir in the diced tomatoes and cooked chicken.
Step 12: Mix in the cooked spaghetti. If your skillet is not oven-safe, transfer the mixture to a greased 9×13-inch casserole dish.
Step 13: Top the casserole with shredded mozzarella cheese and bake uncovered for 15 minutes.
Step 14: For a browned top, broil the dish at 475°F (245°C) for 1-2 minutes, watching carefully to avoid burning.
Step 15: Remove from oven and garnish with red pepper flakes and chopped parsley. Serve warm, ideally with garlic bread for a full meal.

Tips & Variations

Use rotisserie or leftover cooked chicken to save time on cooking the chicken breasts.
For a spicier kick, add extra diced green chilies or a pinch of cayenne pepper.
Swap thin spaghetti with other pasta shapes like elbow macaroni or penne for a different texture.
Make it dairy-free by replacing cream cheese and cheeses with plant-based alternatives.

Storage

Store leftover chicken spaghetti in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, or microwave in short intervals, stirring occasionally. For longer storage, freeze portions for up to 2 months and thaw overnight before reheating.

How to Serve

The image shows a creamy spaghetti dish in a white cast iron pan. The dish has three main visible layers: the bottom layer is a thick, creamy white sauce mixed with small red tomato pieces and small green herb bits; the middle layer consists of light beige spaghetti noodles twisted and held up by a metal spoon with a wooden handle; the top layer is melted white cheese with a slightly browned texture, sprinkled with chopped green herbs and tiny red chili flakes. The sauce has some chunks of cooked chicken mixed throughout, visible as light brown pieces scattered evenly. The background surface is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this recipe?

Yes, you can experiment with cheeses like Monterrey Jack, Pepper Jack, or even a bit of Parmesan for different flavors, but keep in mind how they melt and balance with the other ingredients.

Is the chicken spaghetti suitable for freezing?

Absolutely, this dish freezes well. Cool it completely before freezing in airtight containers or freezer-safe bags. Thaw overnight in the fridge before reheating for best results.