This Chicken Spaghetti has a creamy 3-cheese blend of cream cheese, cheddar, and mozzarella! Rotel tomatoes give this dish a pop of color and added flavor that pairs perfectly with this creamy cheese sauce. (PLUS: No canned soup!)
Be sure to serve this with a side of my Garlic Bread with Cheese and be sure to try my Chicken Scampi recipe next!
If you’re looking for a way to jazz up your next spaghetti dinner, OR possibly looking for a creative way to use up some leftover or rotisserie chicken, you’ve come to the right place. This creamy, cheesy, chicken spaghetti is so incredibly flavorful, make-ahead and freezer-friendly, and your family will love it. Take a look at how to make it, read through my pro tips, storage information, and more below.
2 tbsp olive oil
4 tbsp butter
1 small yellow onion, diced
1 c mozzarella cheese, shredded
10 ounces diced tomatoes & green chilies
3 cloves garlic, minced
2 small boneless skinless chicken breasts
1 c cheddar cheese, shredded
8 ounces Thin Spaghetti
4 tbsp flour
4 ounces cream cheese, softened
¾ c milk
2 tsp Italian Seasoning
1 ½ c chicken broth
red pepper flakes & chopped parsley, to garnish
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Cut the chicken into two lengthwise pieces. Use paper towels to pat them dry. Sprinkle Italian seasoning, salt, and pepper over the chicken to season.
Place a skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the chicken into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate. Slice them into small cuts.
For the Sauce:
In the same skillet over low heat, add butter and allow it to melt. Scrape the bottom to get the browned bits.
Add onions, then sauté for a few minutes until translucent. Add garlic and sauté for about a minute or until aromatic.
Add flour, then whisk and cook for about a minute to remove the raw taste.
Pour in chicken broth, then stir until well blended. Gradually add the milk and stir every addition until well blended as well.
Let it simmer for a few minutes.
Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Stir in the shredded cheddar cheese until completely melted.
Put the chicken back into the skillet together with the drained tomatoes, then toss until well combined.
Add the cooked pasta, then toss until fully coated with the delicious sauce. Transfer the mixture to a 9×13-inch casserole dish and spread it evenly.
Scatter mozzarella cheese over the dish.
Place it in the preheated oven and bake for about 15 minutes.
Broil for a few more minutes until the cheese turns golden brown.
Remove from the oven, then sprinkle freshly chopped parsley and red pepper flakes on top to garnish.
Serve right away. Enjoy!
Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last for 3 days up to 3 months.
Reheat for a few minutes before serving again.
Calories: 547 kcal, 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