Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins | Servings: 6 PEOPLE
I love cheese that is why I adore this Chicken Spaghetti so much! It has a 3-cheese blend (cream cheese, cheddar, and mozzarella) that pairs perfectly with Rotel tomatoes. Throw this together in a cinch for an impressive dinner that everybody will love!
Ingredients
2 tbsp olive oil
4 tbsp butter
2 small boneless skinless chicken breasts
3 cloves garlic, minced
1 small yellow onion, diced
4 tbsp flour
1 ½ c. chicken broth
4 ounces cream cheese, softened
¾ c. milk
1 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
8 ounces Thin Spaghetti
10 ounces diced tomatoes & green chilies
red pepper flakes & chopped parsley, to garnish
2 tsp Italian Seasoning
Salt/Pepper
How to make Chicken Spaghetti
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: For this recipe, you can use cooked chicken. But if using uncooked chicken, start by slicing it in half lengthwise to make 2 thinner slices. Pat the slices dry and lightly sprinkle with salt/pepper and Italian seasoning.
Step 3: Sear the chicken in hot olive oil over medium-high heat for about 5 to 6 minutes per side. Set the chicken aside when done. Once the chicken is cool enough to handle, dice them into bite-sized pieces.
Step 4: Adjust the heat to medium-low. Add the butter to the same pot and melt. Clean the chicken bits from the bottom of the pot using a silicone spatula. Then, add the onions and cook for about 4 minutes until soft. Add the garlic and continue to cook for a minute more.
Step 5: Over the onions, sprinkle the flour and toss. Cook for additional 2 minutes until the smell of flour is gone.
Step 6: In splashes, add the chicken broth to the pot, stirring in between each addition. Then, slowly add the milk. Mix well until smooth and combined.
Step 7: Following the package directions, cook the pasta and drain when done.
Step 8: In the meantime, allow the sauce to simmer, decreasing the heat as you cook the pasta. Add the softened cream cheese to the sauce and whisk continuously until smooth and melted. Adjust the heat to low and allow the base to slightly cool. Then, stir in the shredded cheddar. You can add a bit of juice from the diced tomatoes to thin out the sauce. Or, drain the juice and add the tomatoes and chicken to the sauce. Mix well.
Step 9: Now, toss in the spaghetti. You can transfer everything to a lightly greased 9 x 13-inch casserole dish if not using an oven-safe pot.
Step 10: Add the mozzarella cheese on top. Place the dish in the preheated oven and bake for about 15 minutes, uncovered. Broil for a couple of minutes if desired at 475 degrees.
Step 11: Remove from the oven when done and serve garnished with some red pepper flakes and fresh Parsley. Enjoy the chicken spaghetti with garlic bread and cheese on the side. Enjoy!
Nutrition Facts:
Calories: 547kcal, Carbohydrates: 40g, Protein: 25g, Fat: 32g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 641mg, Potassium: 507mg, Fiber: 2g, Sugar: 5g, Vitamin A: 931IU, Vitamin C: 11mg, Calcium: 332mg, Iron: 2mg
Ingredients
- 2 tbsp olive oil
- 4 tbsp butter
- 2 small boneless skinless chicken breasts
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 4 tbsp flour
- 1 ½ c. chicken broth
- 4 ounces cream cheese, softened
- ¾ c. milk
- 1 c. mozzarella cheese, shredded
- 1 c. cheddar cheese, shredded
- 8 ounces Thin Spaghetti
- 10 ounces diced tomatoes & green chillies
- red pepper flakes & chopped parsley, to garnish
- 2 tsp Italian Seasoning
- Salt/Pepper
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: For this recipe, you can use cooked chicken. But if using uncooked chicken, start by slicing it in half lengthwise to make 2 thinner slices. Pat the slices dry and lightly sprinkle with salt/pepper and Italian seasoning.
Step 3: Sear the chicken in hot olive oil over medium-high heat for about 5 to 6 minutes per side. Set the chicken aside when done. Once the chicken is cool enough to handle, dice them into bite-sized pieces.
Step 4: Adjust the heat to medium-low. Add the butter to the same pot and melt. Clean the chicken bits from the bottom of the pot using a silicone spatula. Then, add the onions and cook for about 4 minutes until soft. Add the garlic and continue to cook for a minute more.
Step 5: Over the onions, sprinkle the flour and toss. Cook for additional 2 minutes until the smell of flour is gone.
Step 6: In splashes, add the chicken broth to the pot, stirring in between each addition. Then, slowly add the milk. Mix well until smooth and combined.
Step 7: Following the package directions, cook the pasta and drain when done.
Step 8: In the meantime, allow the sauce to simmer, decreasing the heat as you cook the pasta. Add the softened cream cheese to the sauce and whisk continuously until smooth and melted. Adjust the heat to low and allow the base to slightly cool. Then, stir in the shredded cheddar. You can add a bit of juice from the diced tomatoes to thin out the sauce. Or, drain the juice and add the tomatoes and chicken to the sauce. Mix well.
Step 9: Now, toss in the spaghetti. You can transfer everything to a lightly greased 9 x 13-inch casserole dish if not using an oven-safe pot.
Step 10: Add the mozzarella cheese on top. Place the dish in the preheated oven and bake for about 15 minutes, uncovered. Broil for a couple of minutes if desired at 475 degrees.
Step 11: Remove from the oven when done and serve garnished with some red pepper flakes and fresh Parsley. Enjoy the chicken spaghetti with garlic bread and cheese on the side. Enjoy!
