Description
This creamy Chicken Spaghetti recipe is made with a cheesy, luscious, cream sauce and baked to perfection. A pasta lover’s dream!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 lb total)
- 1 Tbsp olive oil
- ½ Tbsp salt
- 8 oz spaghetti (uncooked)
- ¼ cup salted butter
- 1 onion (diced)
- 2 garlic cloves (minced)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- 1 cup heavy cream
- 1 10oz can diced tomatoes with green chiles (drained)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat: Preheat the oven to 375°F.
- Prepare Chicken: Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets.
- Cook Chicken: Heat a large deep skillet over medium heat and add the olive oil. Add the four chicken cutlets to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total).
- Rest: Remove the chicken to a clean cutting board, and allow it to rest.
- Boil Pasta: While the chicken is cooking, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the spaghetti pasta and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
- Sauté: In the same skillet that the chicken was cooked in, heat the butter over medium-high heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes or until onion is translucent.
- Make Roux: Sprinkle the flour into the skillet and stir with the onion and garlic. Cook for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown.
- Thicken Sauce: Slowly pour the chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer.
- Combine Sauce: Add 1/2 tsp of salt, black pepper, Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and the heavy cream to the skillet. Stir until the cheese is melted and the sauce is smooth.
- Chop: After the chicken breasts have rested, chop them into smaller ½ inch pieces.
- Mix: Turn the heat off the skillet and add the drained diced tomatoes with green chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.
- Assemble: Add the chicken spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
- Bake: Bake the casserole in the preheated oven for 25 minutes or until bubbly around the edges and cheese is melted.
Notes
Cook the spaghetti until al dente so it does not become mushy during baking. Use the same skillet used for the chicken to incorporate the brown bits for extra flavor. Boneless, skinless chicken thighs can be used as a budget-friendly substitute for chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 572 kcal
- Sugar: 6 g
- Sodium: 843 mg
- Fat: 37 g
- Saturated Fat: 21 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 130 mg
Keywords: chicken spaghetti, creamy pasta casserole, baked chicken pasta, cheesy dinner