Easy Chicken Spaghetti
Creamy Chicken Spaghetti baked with cheese and tender chicken.
Ingredients
- Chicken
- 2 chicken breasts boneless and skinless
- 1 Tbsp olive oil
- Pasta
- 1/2 Tbsp salt
- 8 oz spaghetti
- Sauce
- 1/4 cup salted butter
- 1 onion diced
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 1 cup heavy cream
- 1 can diced tomatoes with green chiles drained
- Toppings
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 375°F.
- Carefully fillet each chicken breast into two thinner cutlets.
- Heat olive oil in a large deep skillet over medium heat.
- Add chicken cutlets and cook until golden brown and fully cooked, about 7–10 minutes total.
- Transfer chicken to a cutting board and let rest.
- Bring a large pot of water to a boil. Add salt and cook spaghetti until tender or al dente. Drain well.
- In the same skillet, melt butter over medium-high heat.
- Add diced onion and minced garlic. Sauté for 3–4 minutes until softened.
- Sprinkle flour into the skillet and stir continuously for 2–3 minutes until lightly golden.
- Slowly whisk in chicken broth until smooth.
- Add salt, black pepper, Italian seasoning, heavy cream, 1/2 cup cheddar cheese, and 1/2 cup mozzarella cheese.
- Stir until melted and creamy.
- Chop the cooked chicken into bite-sized pieces.
- Turn off the heat and add drained tomatoes with green chiles, cooked chicken, and spaghetti.
- Toss everything together until evenly coated.
- Transfer the Chicken Spaghetti mixture into a 9×13-inch casserole dish.
- Top with remaining cheddar and mozzarella cheese.
- Bake for 25 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- You can substitute penne or fettuccine for spaghetti.
- Monterey Jack cheese works well for extra creaminess.
- For a lighter version, use half-and-half instead of heavy cream.
- Serve with garlic bread or a green salad.