Chicken Spaghetti
A creamy and comforting pasta dish that combines tender chicken, spaghetti, and a flavorful sauce, perfect for any occasion.
Equipment
- Large Pot
- Large Skillet
- Casserole Dish
Ingredients
- 2 small boneless skinless chicken breasts
- 2 tsp. Italian seasoning
- salt and pepper to taste
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 4 Tbsp. flour
- 1 1/2 cups chicken broth
- 3/4 cup milk
- 4 oz. cream cheese softened
- 1 cup cheddar cheese shredded
- 10 oz. diced tomatoes and green chilies
- 8 oz. thin spaghetti
- 1 cup mozzarella cheese shredded
- red pepper flakes for garnish
- chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Slice chicken breasts in half lengthwise and season with salt, pepper, and Italian seasoning.
- Heat olive oil in a large pan over medium heat. Sear chicken for 5-6 minutes on each side until golden brown. Remove and chop into bite-sized pieces.
- In the same pan, melt butter, then add diced onions and sauté for 3-4 minutes. Add minced garlic and cook for another minute.
- Sprinkle in flour and cook for about 2 minutes, stirring constantly.
- Gradually whisk in chicken broth and milk until the mixture is smooth. Allow to thicken slightly.
- Stir in cream cheese and shredded cheddar until melted, then add diced tomatoes and chopped chicken.
- Cook spaghetti according to package instructions until al dente, then drain and add to the sauce mixture. Toss until well coated.
- Transfer the mixture to a greased casserole dish and top with shredded mozzarella cheese.
- Bake uncovered for 15 minutes. Broil for 1-2 minutes for a crispy top, if desired.
- Garnish with red pepper flakes and chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.