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.
Whether you’re looking to switch up your usual spaghetti night or use up leftover or rotisserie chicken, this recipe is a winner. It’s incredibly flavorful, freezer-friendly, and can be made ahead for convenience. One bite and your whole family will be hooked!
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
Step-By-Step Instructions
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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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