Chicken Spaghetti
User Reviews
4.8
Chicken Spaghetti
Description
This Chicken Spaghetti recipe begins with slicing boneless, skinless chicken breasts into thin cutlets that are browned in olive oil to develop flavor. Spaghetti is cooked separately to al dente in salted water before being combined with the sauce. The sauce is created by sautéing onion and garlic in butter, then adding flour to form a roux that thickens the mixture. Chicken broth is incorporated gradually, resulting in a creamy base enriched further by heavy cream, shredded cheddar, and mozzarella cheeses. The addition of Italian seasoning and Rotel diced tomatoes with green chiles introduces subtle herbs and a slight tangy heat to the sauce.
The final casserole is baked until bubbly and golden, melding the flavors and ensuring the chicken remains juicy inside while the sauce is smooth and cheesy. The combination of two cheeses adds depth and richness to the dish, and the creamy sauce coats the spaghetti strands nicely, creating a balanced texture between tender pasta and succulent chicken pieces.
Serving this dish makes for a hearty main course suitable for family dinners or gatherings. Budget-conscious cooks can substitute chicken thighs for breasts without compromising flavor. Using quality chicken broth enhances the sauce, so investing in good stock is recommended. This recipe offers a satisfying meal with straightforward preparation and familiar comforting flavors.
Ingredients
- 2 chicken breast $6.25, boneless, skinless, about 1.5 lb total
- 1 Tbsp olive oil $0.12
- 1/2 Tbsp salt $0.04, for the pasta water
- 8 oz spaghetti $0.62
- 1/4 cup butter $0.52, salted
- 1 onion $0.32, diced
- 2 garlic $0.16, cloves, minced
- 1/4 cup all-purpose flour $0.06
- 2 cups chicken broth $0.34
- 1/2 tsp salt $0.02
- 1/4 tsp black pepper $0.02, freshly cracked
- 1/2 tsp Italian seasoning $0.05
- 1 cup cheddar cheese $1.24, shredded, divided
- 1 cup mozzarella cheese $1.24, shredded, divided
- 1 cup heavy cream $1.36
- 1 oz. diced tomatoes with green chiles $1.00, canned, drained, brand Rotel
Instructions
- Preheat the oven to 375°F. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. 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). Remove the chicken to a clean cutting board, and allow it to rest.
- 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.
- While the pasta is cooking, start making the sauce. 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.
- 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.
- 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. 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.
- After the chicken breasts have rested, chop them into smaller ½ inch pieces.
- 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.
- Add the chicken spaghetti mixture to a 9x13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
- Bake the casserole in the preheated oven for 25 minutes or until bubbly around the edges and cheese is melted.
Notes
- Chicken thighs can be used as a more economical substitute for chicken breasts without changing the flavor much.
- Butter and flour create a roux that thickens the sauce, which is enriched by chicken broth and heavy cream for creaminess.
- Combining cheddar and mozzarella cheeses adds richness and depth to the casserole's flavor.
- Rotel diced tomatoes with green chiles contribute a distinct flavor that should not be omitted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 572kcal | 29% |
| Carbohydrates | 37g | 12% |
| Protein | 24g | 48% |
| Fat | 37g | 57% |
| Sodium | 843mg | 35% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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