Creamy Chicken Spaghetti

Name: Creamy Chicken Spaghetti
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 1 pound chicken breasts; ½ teaspoon seasoned salt; ¼ teaspoon black pepper; 8 ounces Spaghetti; 1 teaspoon salt; ¼ cup butter; 1 cup onion; 2 cloves garlic; ¼ cup flour; ½ teaspoon garlic powder; ½ teaspoon Italian seasoning; 2 cups chicken stock; 1 cup cream; ½ cup Parmesan Cheese; ½ cup sharp cheddar cheese; ½ cup mozzarella cheese; 14oz can diced tomatoes; 4oz can diced green chiles; ½ cup sharp cheddar cheese; ½ cup mozzarella cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
6
Calories
645 kcal
Course
Main Course
Cuisine
American

Creamy Chicken Spaghetti

Freya Jacobs

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Chicken spaghetti casserole comfort food heaven! It combines tender chicken, a creamy, dreamy, savory homemade sauce with a hint of spice and 3 kinds of cheese.

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Ingredients

Servings

For the chicken

2 tablespoons olive oil
1 pound chicken breasts sliced into thin cutlets ( you will need 2 cups of cooked chicken)
½ teaspoon seasoned salt
¼ teaspoon black pepper

Pasta

8 ounces Spaghetti dry
1 teaspoon salt

Sauce

¼ cup butter
1 cup onion diced
2 cloves garlic minced
¼ cup flour
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 cups chicken stock
1 cup cream
½ cup Parmesan Cheese shredded
½ cup sharp cheddar cheese shredded
½ cup mozzarella cheese shredded
14oz can diced tomatoes drained
4oz can diced green chiles

Topping

½ cup sharp cheddar cheese shredded
½ cup mozzarella cheese shredded

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Instructions

Cook the chicken

If using precooked chicken, skip this step.
Season the chicken breasts with seasoned salt and pepper.
In a large skillet, heat the olive oil over medium high heat. Cook the chicken on both sides until golden brown.
Remove, and allow to rest before cutting into very small pieces (think slightly bigger than pea sized)

Cook the pasta

In a large pot of boiling water, add the salt, and cook the spaghetti until tender. Drain, and set aside.

While the pasta cooks, make the sauce and preheat the oven to 375° F

Add the butter to the skillet you cooked the chicken in and add the onion.
Cook until translucent, then add the garlic and cook for 30 seconds.
Sprinkle the flour, garlic powder and Italian seasoning over the onions and garlic. Mix it all in and cook for 30 seconds until it is bubbly.
Whisk in the stock scraping the bottom of the skillet to get all the browned bits up (they add flavor to the sauce). If the sauce gets too thick, thin it with some stock.
Add the cream, and ½ cup each of parmesan, cheddar and mozzarella cheeses
Whisk until smooth and thickened.
Add the tomatoes and chiles to the sauce, and mix.

Combine

Add the sauce and cooked chicken to the cooked spaghetti, and mix using tongs to really blend it well.

Bake

Add the whole mixture to a 9x13 baking dish.
Sprinkle over ½ cup of cheddar, and ½ cup mozzarella.
Bake at 375°F until bubbling around the edges and golden brown on top.
Remove from the oven and allow it cool slightly before serving.

Serve

Equipments used:

Notes

Chicken
Leftover rotisserie chicken can of course be used, but some really great flavor will hit your sauce if you cook fresh chicken. When we whisk in the liquids, we scrape up the brown bits from cooking the chicken for ultimate deliciousness.
Pasta
Breaking spaghetti noodles. We do this because it makes it much easier to scoop out of the casserole dish onto plate.
Break the spaghetti inside a bag so you don’t fling pasta all over your kitchen. Ask me how I know this.
Sauce
It will look like you have way too much creamy sauce than you need, but trust me! It will absorb a little as it bakes vs drying out.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until thoroughly warmed.
Substitutions/Additions
Chicken thighs can be used in place of chicken breasts. Just be sure to cut them into small bite size pieces so they mix well into the sauce.

Nutrition Information

Show Details

Calories 645kcal (32%) Carbohydrates 41g (14%) Protein 34g (68%) Fat 39g (60%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.3g Cholesterol 141mg (47%) Sodium 1479mg (62%) Potassium 647mg (18%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1200IU (24%) Vitamin C 10mg (11%) Calcium 373mg (37%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 645 kcal

% Daily Value*

Calories	645kcal	32%
Carbohydrates	41g	14%
Protein	34g	68%
Fat	39g	60%
Saturated Fat	21g	105%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	0.3g	15%
Cholesterol	141mg	47%
Sodium	1479mg	62%
Potassium	647mg	14%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	1200IU	24%
Vitamin C	10mg	11%
Calcium	373mg	37%
Iron	2mg	11%