Chicken Spaghetti
Chicken Spaghetti is a creamy, cheesy delight that brings together a blend of cream cheese, cheddar, and mozzarella for a comforting dish. Zesty Rotel tomatoes add a tangy twist, making this family favorite truly irresistible.
With tender chicken breasts, a rich homemade cheese sauce, and perfectly cooked spaghetti, this Chicken Spaghetti hits the spot for weeknight dinners. Whether you’re craving something indulgent or need a crowd-pleasing meal, this dish delivers every time.
Key Ingredients for Chicken Spaghetti
- Chicken breasts – Sliced and seared for tender, juicy bites of protein.
- Spaghetti – Thin spaghetti soaks up the creamy sauce perfectly.
- Cream cheese – Adds a luscious, creamy texture to the sauce.
- Cheddar cheese – Sharp and savory, melting into the sauce for flavor.
- Mozzarella cheese – Sprinkled on top for that gooey, cheesy finish.
- Rotel tomatoes – A blend of diced tomatoes and green chilies for a hint of spice.
- Italian seasoning – Infuses the chicken with a robust, herby flavor.
- Chicken broth – Forms the base for the sauce, giving it depth.
- Garlic and onions – Sauteed to enhance the sauce’s savory notes.
How to Make Chicken Spaghetti
Cook the Chicken and Prepare the Sauce
Start by slicing and seasoning your chicken breasts with salt, pepper, and Italian seasoning. Sear them until golden brown, then set aside to cool before dicing them. In the same pan, melt butter and sauté diced onions and garlic. Once fragrant, stir in flour to create a roux, then slowly whisk in chicken broth and milk to form a creamy base for the sauce.
Cook the Spaghetti
Boil the spaghetti while the sauce thickens on the stove. Drain the pasta once cooked, but make sure to keep it warm as you finish the sauce.
Finish the Sauce and Combine
Stir softened cream cheese into the sauce, melting it until smooth. Slowly add cheddar cheese and let it melt completely. Stir in the diced tomatoes, along with the chicken. Once everything is mixed, toss in the cooked spaghetti and combine until each strand is coated in the sauce.
Bake to Perfection
Transfer the spaghetti mixture to a casserole dish if your pan isn’t oven-safe, and sprinkle mozzarella cheese over the top. Bake until bubbly and golden, broiling for the last minute or two to achieve a crispy cheese topping.
Expert Tips for Perfect Chicken Spaghetti
- Season the chicken well before searing it to lock in flavor. Italian seasoning gives it an herby kick that complements the creamy sauce.
- If the sauce feels too thick, add a bit of the reserved tomato juice from the Rotel tomatoes to loosen it up without sacrificing flavor.
- For a spicy twist, increase the red pepper flakes or choose a hotter variety of diced tomatoes.
Storing and Reheating Leftovers
Chicken Spaghetti stores beautifully, making it ideal for meal prep. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven, adding a splash of milk or broth to revive the creamy texture. You can also freeze portions for up to three months – just thaw overnight before reheating!
This Chicken Spaghetti is an ultimate comfort dish, packed with cheesy goodness, and made even better when enjoyed as leftovers.
Chicken Spaghetti Recipe
Ingredients
- 8 oz. thin spaghetti
- 1 small yellow onion diced
- 2 teaspoons Italian seasoning
- 4 oz. cream cheese softened
- 10 oz. diced tomatoes & green chilies
- 2 small boneless skinless chicken breasts
- 2 tablespoons olive oil
- ¾ cup milk
- 3 cloves garlic minced
- 1 ½ cups chicken broth
- 1 cup mozzarella cheese shredded
- 4 tablespoons butter
- 1 cup cheddar cheese shredded
- 4 tablespoons flour
- Salt and pepper to taste
- Red pepper flakes and fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the Chicken
- Slice each chicken breast lengthwise into two thinner pieces. Season both sides lightly with salt, pepper, and Italian seasoning. Heat olive oil in a large pan over medium-high heat and sear the chicken for 5-6 minutes per side. Once done, remove from heat and set aside. Once cooled, dice into bite-sized pieces.
- Prepare the Sauce
- Lower the heat to medium-low, melt the butter in the same pan, and deglaze the bottom by scraping up any browned bits. Add the diced onions, cooking for 4 minutes until softened, then stir in the minced garlic and cook for another minute.
- Sprinkle flour over the onions and stir to coat evenly, cooking for 2 minutes until the floury smell dissipates. Gradually add the chicken broth, stirring constantly between additions to maintain thickness. Next, slowly whisk in the milk until the mixture is smooth and well combined.
- Cook the Spaghetti
- As the sauce simmers and reduces, boil water in a large pot and cook the spaghetti according to package directions. Drain once done.
- Finish the Sauce
- Add the softened cream cheese to the sauce, stirring continuously until it’s fully melted and smooth. Lower the heat to a gentle simmer and allow the sauce to thicken. Gradually stir in the shredded cheddar cheese until fully incorporated.
- Drain the diced tomatoes, reserving the juice if you prefer a thinner sauce, and stir them into the mixture along with the cooked chicken. Mix thoroughly.
- Combine and Bake
- Stir the cooked spaghetti into the sauce until evenly coated. If using a non-oven-safe pan, transfer everything to a greased 9×13-inch casserole dish.
- Top with the shredded mozzarella cheese and bake, uncovered, for 15 minutes. To brown the cheese on top, broil for 1-2 minutes at 475°F, keeping a close eye to avoid burning.
- Serve
- Once out of the oven, garnish with a sprinkle of red pepper flakes and chopped parsley. Pair with garlic bread for a complete meal.