Chicken Spaghetti
A rich and indulgent casserole featuring tender strands of spaghetti folded into a velvety blend of cream cheese, sharp cheddar, and melted mozzarella. Accented with zesty tomatoes and green chilies, this dish delivers a balance of creaminess and spice, perfect for a hearty family dinner.
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Servings: 6
Ingredients
- 1 cup shredded mozzarella cheese
- 1 cup sharp cheddar freshly grated
- 4 tablespoons all-purpose flour
- ¾ cup whole milk
- 4 ounces full-fat cream cheese brought to room temperature
- 2 teaspoons dried Italian herb blend
- 8 ounces thin spaghetti noodles
- 1½ cups low-sodium chicken broth
- 10 ounces canned diced tomatoes with green chilies drained (juice reserved if needed)
- 2 boneless skinless chicken breasts (small-sized)
- 3 cloves of garlic finely minced
- 1 small yellow onion finely chopped
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- Salt and ground black pepper to taste
- Optional: Crushed red chili flakes and chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
Prepare the Chicken (Optional Step)
- Slice each chicken breast horizontally to create two thin fillets. Pat them dry and season both sides with salt, pepper, and Italian seasoning.
- In a large skillet over medium-high heat, warm the olive oil. Sear the chicken fillets on both sides until golden and cooked through, approximately 5–6 minutes per side. Remove from heat and let rest. Once cooled slightly, cut into small cubes.
Create the Sauce
- Lower the heat to medium-low. In the same skillet, add the butter and let it melt, scraping up the browned bits from the chicken with a spatula to incorporate into the base.
- Add diced onions and sauté for about 4 minutes until translucent. Stir in minced garlic and cook for 1 additional minute.
- Sprinkle the flour over the mixture, stirring thoroughly to coat the onions. Cook for 2 minutes, ensuring the raw flour taste is eliminated.
- Gradually whisk in the chicken broth, pouring in small amounts at a time to maintain a smooth consistency. Follow with the milk, incorporating it slowly while whisking until the sauce becomes cohesive.
Meanwhile
- Boil a large pot of water. Once boiling, cook the spaghetti according to package directions until al dente. Drain and set aside.
- Allow the sauce to simmer gently while pasta cooks. Stir in the softened cream cheese, mixing continuously until fully melted and smooth.
- Reduce heat to low and let the mixture cool slightly. Add in the cheddar cheese and stir until fully integrated.
- If a thinner sauce is preferred, add a splash of the reserved tomato juice. Otherwise, discard the liquid and stir in the diced tomatoes and cooked chicken.
- Fold the cooked spaghetti into the sauce until evenly coated. If your skillet is not oven-safe, transfer the mixture into a lightly greased 9x13-inch baking dish.
Bake
- Evenly distribute the mozzarella cheese over the top. Place in the oven and bake uncovered for 15 minutes.
- To achieve a golden, bubbly topping, broil for an additional 1–2 minutes at 475°F, monitoring closely to prevent burning.
- Remove from the oven and finish with a sprinkle of red pepper flakes and fresh parsley, if desired.
Notes
For a quicker version, substitute 2 cups of pre-cooked or rotisserie chicken.
Hand-shredded cheese from a block yields a smoother, creamier sauce than pre-shredded varieties.
Allow the cheese sauce base to cool before incorporating cheddar to avoid curdling or grainy texture.
Thin spaghetti is preferred for best texture, but regular spaghetti or other pasta shapes may be used.
Store leftovers in a sealed container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheated texture may vary slightly.