Chicken Spaghetti -

5 from 6 votes

Chicken Spaghetti

This Chicken Spaghetti features bite-sized pieces of tender chicken tossed in a creamy, cheesy sauce. This recipe is comfort food at its best!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Keyword: cheese, chicken, pasta, spaghetti

Servings: servings

Calories: 556kcal

Author: David

Ingredients

2 boneless skinless chicken breasts
2 tsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
2 Tbsp olive oil
2 Tbsp unsalted butter
1 medium yellow onion diced
1 red bell pepper diced
2 tsp minced garlic
¼ cup all-purpose flour
1½ cups low-sodium chicken broth
¾ cup milk
8 oz. spaghetti
4 oz. cream cheese room temperature
1 cup shredded sharp cheddar cheese I used Cabot’s Two State Farmer's Shredded Cheddar
1 10-oz. can diced tomatoes and green chilies, drained
1 cup shredded mozzarella cheese
{optional garnishes} chopped parsley red pepper flakes

Instructions

Preheat oven to 400°F.
Butterfly the chicken breasts to create 4 thinner breasts. Sprinkle Italian seasoning, salt and pepper evenly on both sides of the breasts.
Meanwhile, using a large, deep skillet or Dutch oven, add olive oil and place over medium-high heat. Once hot, add the chicken and cook for 10-12 minutes, flipping halfway through, or until chicken is fully cooked. Once cooked, remove chicken and set aside to cool.
Bring a large pot of salted water to a boil. (Note: This will be used to cook the spaghetti later.)
Using the same pan, add butter, onions and bell pepper; sauté for 4-5 minutes, or until onions have softened.
Add garlic, stir and continue sauteing for 1-2 more minutes.
Sprinkle flour evenly on top of onions and garlic; stir until well combined. Continue sauteing for 1-2 more minutes.
Add chicken broth and milk; stir until well combined. Cook, stirring occasionally, for 4-5 minutes.
Add cream cheese; stir until completely melted. Reduce heat to low.
Let sauce continue cooking on low heat; Cook spaghetti until al dente according to package instructions. Once cooked, drain and set aside.
Add cheddar cheese to sauce; stir until completely melted.
Add diced tomatoes and chilies; stir until well combined.
Add cooked spaghetti; stir until well combined.
Chop chicken into bite-sized pieces and add to the pan; stir until well combined. (Note: If using a Dutch oven, you can place it directly into the oven. If using a large skillet, transfer mixture into a greased 9”x13” casserole dish.)
Sprinkle mozzarella cheese evenly on top.
Bake uncovered for 15-17 minutes.
Remove from oven and top with chopped parsley and red pepper flakes before serving.

Nutrition