This Chicken Spaghetti features a rich blend of cream cheese, cheddar, and mozzarella, creating the ultimate creamy, cheesy pasta dish! Rotel tomatoes add a pop of color and vibrant flavor, perfectly complementing the luscious cheese sauce. Plus, no canned soup is needed for this recipe!
Pair it with my Garlic Bread with Cheese for a complete meal, and don’t forget to try my Chicken Scampi recipe next!
How to Make Chicken Spaghetti
1️⃣ Cook the Chicken (Optional): Season fresh chicken with salt, pepper, and Italian seasoning. Sear in olive oil for 5 minutes on each side until golden and cooked through. Dice and set aside. (Alternatively, use leftover or rotisserie chicken.)
2️⃣ Make the Sauce:
- Sauté onions and garlic in butter until softened.
- Sprinkle in flour and cook for 2 minutes. Gradually stir in chicken broth and milk. Let it simmer and reduce while you prepare the pasta.
3️⃣ Cook the Pasta: Boil spaghetti according to package instructions. Drain and set aside.
4️⃣ Combine the Ingredients:
- Stir cream cheese into the sauce until smooth. Reduce the heat and add shredded cheddar cheese.
- Add Rotel tomatoes, diced chicken, and the cooked spaghetti. Toss to coat.
5️⃣ Bake the Casserole:
- Transfer the mixture to a casserole dish. Top with shredded mozzarella.
- Bake at 400°F for 15 minutes. Broil at 475°F for 2-3 minutes for a golden, bubbly topping.
6️⃣ Garnish and Serve: Sprinkle with red pepper flakes and fresh parsley. Enjoy with Garlic Bread with Cheese!
Pro Tips:
- Use Rotisserie Chicken: Save time by using leftover or store-bought rotisserie chicken.
- Freshly Grate Cheese: Shred cheese from a block for a creamier texture. Pre-shredded cheese doesn’t melt as smoothly.
- Temperature Matters: Let the sauce cool slightly before adding the cheddar to avoid a grainy texture.
- Pasta Options: Thin spaghetti works great, but regular, angel hair, or any pasta you have on hand will also do.
Make-Ahead Instructions
Assemble the casserole, cover, and refrigerate for up to 2 days. When ready to bake, cover and heat at 350°F for 20 minutes. Remove the cover and bake for another 10-15 minutes. Broil at the end if desired.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze for up to 3 months, though note that the sauce may slightly change in texture when reheated.
Creamy Chicken Spaghetti
6
servings15
minutes40
minutesThis Chicken Spaghetti combines tender chicken with a creamy, from-scratch cheese sauce made with cream cheese, cheddar, and mozzarella! Rotel tomatoes add the perfect pop of flavor to this comforting baked pasta dish.
Ingredients
Chicken
2 small boneless, skinless chicken breasts
2 tsp Italian seasoning
Salt/Pepper, to taste
2 tbsp olive oil
Cheese Sauce
4 tbsp butter
1 small yellow onion, diced
3 cloves garlic, minced
4 tbsp flour
1 ½ cups chicken broth
¾ cup milk
4 oz. cream cheese, softened
1 cup cheddar cheese, shredded
10 oz. diced tomatoes with green chilies, drained
Pasta & Topping
8 oz. thin spaghetti
1 cup mozzarella cheese, shredded
Red pepper flakes and chopped parsley, for garnish
Directions
- Preheat and Prep the Chicken
- Preheat your oven to 400°F.
- Slice chicken breasts in half lengthwise to create thinner pieces. Pat dry and season with salt, pepper, and Italian seasoning.
- Sear the Chicken
- Heat olive oil over medium-high heat in a large skillet. Sear the chicken on each side for 5-6 minutes until golden and cooked through. Remove, dice into bite-sized pieces, and set aside.
- Start the Sauce
- Reduce heat to medium-low. Melt butter in the same skillet, scraping up the browned chicken bits (fond) for added flavor.
- Add diced onions and cook for 4 minutes until softened. Stir in minced garlic and cook for 1 minute.
- Sprinkle flour over the onions, stirring well to coat. Cook for 2 minutes to eliminate the raw flour taste.
- Build the Creamy Sauce
- Slowly add chicken broth in small splashes, stirring continuously to maintain a smooth texture. Repeat with the milk, whisking to combine.
- Let the sauce simmer gently to reduce while boiling water for the spaghetti. Cook spaghetti according to package directions, drain, and set aside.
- Stir softened cream cheese into the sauce until fully melted and smooth. Reduce heat to low and allow the sauce to cool slightly.
- Gradually sprinkle in the cheddar cheese, stirring to combine.
- Combine and Bake
- Add drained Rotel tomatoes and diced chicken to the sauce. Stir to combine, then fold in the cooked spaghetti.
- If your skillet isn’t oven-safe, transfer the mixture to a greased 9×13 casserole dish.
- Top with mozzarella cheese and bake uncovered for 15 minutes.
- Broil and Serve
- For a golden, bubbly top, broil at 475°F for 1-2 minutes, keeping a close eye to avoid burning.
- Garnish with red pepper flakes and fresh parsley. Serve warm with Garlic Bread with Cheese!