Creamy Three-Cheese Chicken Spaghetti (Printable Version)
# What You’ll Need:
→ Poultry
01 -
2 small boneless skinless chicken breasts
02 -
2 teaspoons Italian Seasoning
03 -
Salt and pepper, to taste
04 -
2 Tablespoons olive oil
→ Sauce and Vegetables
05 -
4 Tablespoons butter
06 -
1 small yellow onion, diced
07 -
3 cloves garlic, minced
08 -
4 Tablespoons flour
09 -
1 ½ cups chicken broth
10 -
¾ cup milk
11 -
4 oz. cream cheese, softened
12 -
1 cup cheddar cheese, shredded
13 -
10 oz. diced tomatoes and green chilies
→ Pasta
14 -
8 oz thin spaghetti
→ Toppings
15 -
1 cup mozzarella cheese, shredded
16 -
Red pepper flakes and chopped parsley, to garnish
# Steps to Follow:
01 -
Preheat oven to 400 degrees.
02 -
Slice the chicken in half lengthwise to create 2 thinner slices. Pat dry and season lightly with salt, pepper, and Italian seasoning. Heat the olive oil over medium-high heat and sear the chicken on each side for 5-6 minutes. Remove and set aside. Dice into bite-sized pieces once cool enough to handle.
03 -
Reduce heat to medium-low. Melt butter in the same pot and scrape the bottom to deglaze. Add onions and cook until softened, about 4 minutes. Add garlic and cook for 1 minute. Sprinkle flour over the onions, toss to coat, and cook for 2 minutes. Gradually add chicken broth in splashes, stirring in between to maintain the thickness of the roux. Add milk, whisking until smooth. Add softened cream cheese and stir until melted. Reduce heat to low and let cool slightly. Stir in shredded cheddar cheese. Drain the juice from the diced tomatoes, or add a little of it if the sauce needs thinning. Add tomatoes and diced chicken to the sauce and mix.
04 -
Boil water for the pasta and cook according to package instructions. Drain once cooked.
05 -
Stir the cooked spaghetti into the sauce. If using a non-oven-safe pot, transfer the mixture to a greased 9x13 casserole dish.
06 -
Top with shredded mozzarella cheese and bake uncovered for 15 minutes. If desired, broil for 1-2 minutes at 475° to brown the top. Watch closely to prevent burning.
07 -
Remove the dish from the oven. Garnish with red pepper flakes and chopped parsley. Serve with garlic bread if desired.
# Additional Notes:
01 -
Use rotisserie or leftover cooked chicken as a substitute, if preferred. Cooking fresh chicken in the pot enhances the flavor of the sauce.
02 -
Shred cheese from a block for a creamier texture. Pre-packaged shredded cheese contains cellulose, which affects melting quality.
03 -
Do not add cheddar cheese to the sauce while it’s very hot, as it may separate and result in a grainy texture.
04 -
Thin spaghetti is preferred, but regular spaghetti, angel hair, or other pasta types can be substituted.