Chicken Spaghetti
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
6 people
-
Calories
547 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Spaghetti
Description
This Chicken Spaghetti recipe starts by searing seasoned chicken breasts to develop flavor, then dicing them for the dish. The sauce is created by first making a roux with butter, flour, and cooking onion and garlic until softened. Chicken broth and milk are gradually incorporated to create a smooth base before adding cream cheese and shredded cheddar, which add creaminess and depth. Diced tomatoes and green chilies contribute flavor and moisture, enriching the dish's texture.
The thin spaghetti is combined with the sauce and chicken, then baked with shredded mozzarella cheese to create a bubbly, golden crust. The use of Italian seasoning, garlic, and red pepper flakes delivers a balanced, mildly spiced taste. The fond from searing chicken enhances the sauce with savory notes.
This casserole-style dish is well suited for a comforting family meal, serving multiple portions. It pairs easily with simple sides or enjoy it on its own as a filling entree.
Leftovers can be refrigerated in an airtight container for up to three days or frozen for longer storage, though sauce texture may slightly change upon reheating. Using block cheese shredded fresh yields creamier results than pre-shredded varieties due to anti-caking agents in the latter.
Ingredients
- 2 chicken breast small, boneless, skinless
- 2 teaspoons Italian seasoning
- salt
- black pepper
- 2 Tablespoons olive oil
- 4 Tablespoons butter
- 1 yellow onion diced, small
- 3 cloves garlic minced
- 4 Tablespoons flour
- 1 ½ cups chicken broth
- ¾ cup milk
- 4 oz. cream cheese softened
- 1 cup cheddar cheese shredded
- 10 oz. diced tomatoes
- 10 oz. green chilies
- 8 oz. spaghetti thin
- 1 cup mozzarella cheese shredded
- red pepper flakes to garnish, chopped
- parsley to garnish, chopped
Instructions
- Preheat oven to 400 degrees.
Cook the Chicken (Optional. You may also use cooked chicken.)
- Slice the chicken in half lengthwise to create 2 thinner slices. Pat dry and season lightly with salt/pepper and Italian seasoning.
- Heat the olive oil over medium-high heat and sear the chicken on each side for 5-6 minutes. Remove and set aside. Dice into bite-sized pieces once cool enough to handle.
Make the Sauce
- Reduce heat to medium low. Melt the butter in the same pot and use a silicone spatula to clean the chicken bits from the bottom. This is called “fond” and it gives the sauce a nice flavor.
- Add the onions and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute.
- Sprinkle flour over the onions and toss to coat. Cook for 2 minutes, until you can no longer smell flour.
- Add the chicken broth in splashes to maintain the thickness of the roux. Stir in between each splash. Add the milk next, a little bit at a time. Whisk until combined and smooth.
- (Now is a good time to start boiling the water for the pasta. Cook it according to package instructions and drain once finished.)
- Meanwhile, let the sauce simmer and reduce while the pasta water heats up. Add the softened cream cheese and stir continuously until melted and smooth. This is more difficult if the cream cheese is cold.
- Reduce heat to low and let the base cool a bit. Sprinkle in the shredded cheddar and stir to combine.
- If you’d like to thin the sauce out at all, add a little bit of the juice from the diced tomatoes, otherwise, drain the juice and add the tomatoes along with the chicken. Stir to combine.
- Stir in the spaghetti. If you’re not using an oven-safe pot, transfer to a lightly greased 9x13 casserole dish.
Bake
- Top with mozzarella cheese and bake uncovered for 15 minutes.
- To brown the top slightly, broil it for 1-2 minutes at 475°, watch it closely during this time.
- Remove from the oven. Garnish with red pepper flakes and fresh Parsley. Serve with a side of Garlic Bread with Cheese.
Notes
- This recipe makes 6 servings; nutrition information is per serving.
- Use cooked chicken or sear fresh chicken; freshly cooked chicken imparts more flavor to the sauce.
- Shred cheese from blocks instead of pre-shredded for better melting and creaminess.
- Add cheddar cheese after the base cools slightly to prevent grainy texture.
- Thin spaghetti works well, but other pasta types like angel hair are suitable substitutes.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months; reheated sauce consistency may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 40g | 13% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 641mg | 27% |
| Potassium | 507mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 332mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
