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Creamy Baked Chicken Spaghetti

Creamy Baked Chicken Spaghetti
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This Chicken Spaghetti is the ultimate comfort food — tender chicken, thin spaghetti, and a rich, creamy three-cheese sauce baked until bubbly and golden. It’s simple enough for weeknights but cozy enough for family dinners or potlucks. The homemade cheese sauce and Rotel tomatoes give it the perfect balance of creamy, cheesy, and slightly zesty flavor.

Ingredients

Scale

  • 2 small boneless skinless chicken breasts

  • 2 tsp Italian seasoning

  • Salt & pepper, to taste

  • 2 tbsp olive oil

  • 4 tbsp butter

  • 1 small yellow onion, diced

  • 3 cloves garlic, minced

  • 4 tbsp flour

  • 1½ cups chicken broth

  • ¾ cup milk

  • 4 oz cream cheese, softened

  • 1 cup cheddar cheese, shredded

  • 10 oz diced tomatoes & green chilies (Rotel style)

  • ½ lb thin spaghetti

  • 1 cup mozzarella cheese, shredded

  • Red pepper flakes & chopped parsley, for garnish

Instructions

1. Cook the Chicken

  1. Preheat oven to 400°F (200°C).

  2. Slice chicken breasts in half lengthwise. Season with salt, pepper, and Italian seasoning.

  3. Heat olive oil in a large oven-safe skillet or pot over medium-high heat.

  4. Sear chicken 5–6 minutes per side until cooked through.

  5. Remove, cool slightly, then dice into bite-sized pieces.

(You can substitute 2 cups of cooked or rotisserie chicken if preferred.)

2. Make the Creamy Sauce

  1. Reduce heat to medium-low. Melt butter in the same pot, scraping up the browned bits (fond) for extra flavor.

  2. Add onions and cook 4 minutes until soft. Add garlic and cook 1 minute.

  3. Sprinkle flour over onions and stir. Cook 2 minutes to remove raw flour taste.

  4. Slowly whisk in chicken broth, then milk, until smooth and thickened.

  5. Stir in softened cream cheese until melted.

  6. Let cool slightly, then mix in cheddar cheese.

  7. Drain tomatoes and add them along with the diced chicken.

3. Cook the Pasta

Boil spaghetti according to package directions. Drain and add directly to the sauce. Stir well.

4. Bake

  1. Top with mozzarella cheese.

  2. Bake uncovered for 15 minutes until hot and melted.

  3. Broil 1–2 minutes for a golden top (watch carefully).

  4. Garnish with parsley and red pepper flakes. Serve warm.

Notes

  • Shred cheese from a block for smoother melting.

  • Don’t add cheddar while sauce is very hot to prevent graininess.

  • Thin spaghetti works best, but regular or angel hair also works.

  • Add extra broth or tomato juice if the sauce gets too thick.

  • Store leftovers up to 3 days refrigerated or 3 months frozen.

Find it online: https://tastyquickly.com/creamy-baked-chicken-spaghetti/