Description
This Chicken Spaghetti features a creamy 3-cheese blend of cream cheese, cheddar, and mozzarella, paired perfectly with Rotel tomatoes. This dish is made from scratch and offers a delightful combination of flavors.
Ingredients
Scale
- 2 small boneless skinless chicken breasts
- 2 teaspoons Italian Seasoning
- Salt/Pepper
- 2 Tablespoons olive oil
- 4 Tablespoons butter
- 1 small yellow onion, diced
- 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 & green chilies
- 8 oz. Thin Spaghetti
- 1 cup mozzarella cheese, shredded
- Red pepper flakes & chopped parsley, to garnish
Instructions
- Preheat oven to 400 degrees.
- Cook the Chicken (Optional): Slice the chicken, season with salt/pepper and Italian seasoning. Sear in olive oil until cooked. Dice into bite-sized pieces.
- Make the Sauce:
- Melt butter in the same pot, clean chicken bits (fond).
- Add onions, cook until softened. Add garlic and cook briefly.
- Sprinkle flour, cook until the raw flour smell disappears.
- Gradually add chicken broth and milk, whisk until smooth.
- Simmer and reduce the sauce. Add cream cheese, stir until melted.
- Add shredded cheddar, stir to combine. Add diced tomatoes (drained) and chicken.
- Cook pasta according to package instructions, drain, and stir into sauce.
- Bake: Transfer to a greased casserole dish if necessary. Top with mozzarella cheese. Bake for 15 minutes. Broil for 1-2 minutes to brown the top.
- Garnish: Remove from oven, garnish with red pepper flakes and parsley. Serve.
Notes
- Use 2 cups of cooked chicken as an alternative.
- Shred cheese from a block for better melting.
- Avoid adding cheddar cheese to very hot sauce to prevent grainy texture.
- Thin spaghetti is preferred but any pasta will work.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 547 kcal
- Sugar: 5g
- Sodium: 641mg
- Fat: 32g
- Saturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 103mg