Creamy, cheesy, and full of flavor, this Chicken Spaghetti combines cream cheese, cheddar, and mozzarella in a rich three cheese sauce. Rotel tomatoes add a pop of color and extra flavor that pairs beautifully with the creamy sauce.
Looking for a way to change up your usual spaghetti dinner? This recipe is also a great option when you have leftover or rotisserie chicken to use. The combination of tender chicken, pasta, tomatoes, and melted cheese makes for a comforting meal.
The dish can be made ahead and is freezer friendly, making it convenient to prepare in advance. Your family will love the creamy, cheesy combination, especially when the spaghetti is baked until hot and bubbly.
If you’re using fresh chicken, follow the recipe as directed, or swap it for leftover or rotisserie chicken. For the creamiest results, shred your own cheese from a block. Bagged shredded cheese contains cellulose, which can keep the cheese from melting as smoothly in sauces.
Take care when adding the cheddar cheese. The base shouldn’t be extremely hot, or the dairy can separate and leave the sauce with a grainy texture. The recipe also calls for thin spaghetti, although regular spaghetti, angel hair, or another pasta noodle can be used.
To make it ahead, assemble the casserole in a baking dish and let it cool before covering and refrigerating for up to 2 days. Let it sit at room temperature for 30 minutes before baking.
Cover and bake at 350°F for 20 minutes, then uncover and continue baking for another 15 minutes. If desired, broil at 475°F for a few minutes at the end for additional browning.
For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. The sauce may have a slightly different consistency when reheated from frozen.
Creamy Chicken Spaghetti Recipe
This Chicken Spaghetti is loaded with creamy goodness, thanks to a rich three-cheese blend of cream cheese, cheddar, and mozzarella. Rotel tomatoes add a burst of color and just the right amount of flavor to balance the creamy sauce. It’s a comforting, satisfying dish that’s perfect for busy weeknights or easy meal prep.
Ingredients
- 2 small boneless skinless chicken breasts
- 2 teaspoons Italian Seasoning
- Salt/Pepper
- Salt/Pepper
- 2 Tablespoons olive oil
- 2 Tablespoons olive oil
- 4 Tablespoons butter
- 4 Tablespoons butter
- 1 small yellow onion, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 cloves garlic, minced
- 4 Tablespoons flour
- 4 Tablespoons flour
- 1 ½ cups chicken broth
- 1 ½ cups chicken broth
- ¾ cup milk
- ¾ cup milk
- 4 oz. cream cheese, softened
- 4 oz. cream cheese, softened
- 1 cup cheddar cheese, shredded
- 1 cup cheddar cheese, shredded
- 10 oz. diced tomatoes & green chilies
- 10 oz. diced tomatoes & green chilies
- 8 oz. Thin Spaghetti
- 8 oz. Thin Spaghetti
- 1 cup mozzarella cheese, shredded
- 1 cup mozzarella cheese, shredded
- red pepper flakes & chopped parsley, to garnish
- red pepper flakes & chopped parsley, to garnish
Instructions
- Set the oven to 400°F.
Preparing the Chicken
- If using uncooked chicken, slice each breast in half lengthwise to create two thinner pieces. Pat the chicken dry, then season lightly with salt, pepper, and Italian seasoning.
- Heat the olive oil in a skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side, then transfer it to a plate and set aside. Once cool enough to handle, cut the chicken into bite-sized pieces. Cooked chicken can also be used instead.
Preparing the Sauce
- Lower the heat to medium-low and melt the butter in the same pot. Use a silicone spatula to scrape the browned chicken bits from the bottom of the pot. These browned bits, known as fond, add extra flavor to the sauce.
- Add the onions and cook for about 4 minutes, until softened. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the onions and toss until evenly coated. Continue cooking for about 2 minutes, or until the raw flour smell is gone.
- Gradually pour in the chicken broth, adding it in small splashes and stirring well between each addition to keep the roux smooth and thick. Slowly add the milk, whisking as you pour, until the mixture is smooth and well combined.
- At this point, bring a pot of water to a boil for the spaghetti. Cook the pasta according to the package directions, then drain.
- While the pasta cooks, let the sauce gently simmer and reduce. Add the softened cream cheese and stir continuously until completely melted and smooth. Using softened cream cheese makes this step easier.
- Lower the heat and allow the sauce base to cool slightly. Add the shredded cheddar and stir until melted and incorporated.
- If a thinner sauce is desired, stir in a small amount of the juice from the diced tomatoes. Otherwise, drain the tomatoes, then add them to the sauce along with the chicken. Stir until everything is evenly combined.
- Add the cooked spaghetti and toss until well coated. If the pot is not oven-safe, transfer the mixture to a lightly greased 9 × 13-inch casserole dish.
Baking the Spaghetti
- Sprinkle the mozzarella evenly over the top. Bake uncovered for 15 minutes.
- For a lightly browned and bubbly top, broil at 475°F for 1 to 2 minutes, keeping a close eye on it during this time.
- Remove from the oven and garnish with red pepper flakes and fresh parsley. Serve with a side of garlic bread with cheese.
Notes
PRO Tips:
- You can also use 2 cups of cooked chicken in this recipe, either leftover chicken or rotisserie. The benefit of cooking fresh chicken in the pot is that it transfers more flavor into the sauce.
- Shred your own cheese from a block, it will melt better and give you much creamier results. Bagged shredded cheese contains cellulose which prevents it from melting as well in soups and sauces.
- Don't add the cheddar cheese when the base is very hot, or the dairy will separate and the consistency will be grainy. (This is outlined in the instructions as well.)
- I prefer to use thin spaghetti for this recipe but you can use regular, angel hair, or other types of pasta noodles if that's all you have.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Note that the consistency of the sauce won't be exactly the same when reheated from frozen.
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