Creamy Baked Chicken Spaghetti
A cozy, comforting baked chicken spaghetti that is incredibly creamy, deeply savory, and takes just 25 minutes to prepare.
Ingredients
- 2 small boneless skinless chicken breasts Sliced horizontally into thinner cutlets
- 2 tsp Italian Seasoning Adds wonderful herbal notes
- To taste Salt and Pepper For seasoning the raw chicken
- 2 tbsp olive oil Used for searing the chicken
- 4 tbsp butter Forms the rich base of the sauce
- 1 small yellow onion Finely diced for subtle sweetness
- 3 cloves garlic Minced fresh for the best flavor
- 4 tbsp flour Thickens the creamy cheese sauce
- 1 1/2 cups chicken broth Adds deep, savory background flavor
- 3/4 cup milk Whole milk yields the creamiest results
- 4 oz cream cheese Must be softened at room temperature
- 1 cup cheddar cheese Shredded fresh from a solid block
- 10 oz diced tomatoes & green chilies Do not drain the flavorful juices
- 1/2 lb thin spaghetti Boiled to a perfect al dente texture
- 1 cup mozzarella cheese Shredded for the bubbly baked topping
- To garnish red pepper flakes & parsley Adds beautiful color and subtle heat
Instructions
- Slice the chicken breasts horizontally to create thinner cutlets. Pat dry with a paper towel and season both sides heavily with salt, pepper, and dried Italian seasoning.
- Place a large oven-safe skillet on the stove over medium-high heat. Pour in olive oil. Once hot, sear the chicken for five minutes on each side until a brown crust forms. Remove, let rest, and chop into bite-sized cubes.
- Lower the stove heat to medium-low. Add butter to the skillet, scraping up the browned bits. Add the diced yellow onion and sauté for about four minutes until soft. Add minced garlic and cook for one minute.
- Sprinkle flour evenly over the onions and garlic. Stir constantly for two minutes to cook out the raw flour taste.
- Gradually pour the chicken broth into the skillet in small splashes, whisking continuously. Follow by gradually pouring in the cold milk.
- While the sauce simmers, boil salted water and cook the thin spaghetti according to package directions. Drain very well.
- Add softened cream cheese to the simmering sauce and stir until melted. Turn heat to low, sprinkle in the shredded cheddar cheese, and mix until smooth.
- Pour the undrained diced tomatoes and green chilies into the sauce. Add the chopped chicken and drained spaghetti, stirring gently to evenly coat everything. (If your pan is not oven-safe, transfer to a greased glass casserole dish now).
- Sprinkle shredded mozzarella cheese evenly across the top. Bake uncovered at 400°F for 15 minutes. (Optional: Broil for 2 extra minutes for a crispy top, watching closely).
- Remove from oven, garnish with red pepper flakes and chopped parsley, and serve hot.
Notes
Grate your cheese from a solid block; avoid bagged shredded cheese as it will not melt smoothly. Ensure cream cheese is softened at room temperature, and never add cheddar cheese while the sauce is rapidly boiling to prevent the dairy from separating.