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A creamy baked chicken spaghetti casserole in a white baking dish topped with melted cheese and garnished with chopped parsley A wooden spoon lifts a portion showing stretchy cheese and chunks of chicken and red bell pepper

Chicken Spaghetti

A creamy, cheesy chicken pasta baked to golden perfection that will delight the whole family.
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Prep Time 10 minutes
Cook Time 45 minutes
Bake Time 25 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Casserole, Main Course
Cuisine: American, Comfort Food
Calories: 570
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 chicken breasts boneless, skinless, about 1.5 lb total
  • 1 tablespoon olive oil for sautéing chicken
  • 12 oz spaghetti uncooked, pasta for 6 servings
  • ½ tablespoon salt for pasta water
  • ¼ cup salted butter for sauce
  • 1 medium onion diced, for flavor
  • 2 garlic cloves minced, for aromatics
  • ¼ cup all-purpose flour for thickening sauce
  • 2 cups chicken broth preferably low-sodium
  • ½ teaspoon salt for seasoning sauce
  • ¼ teaspoon black pepper freshly cracked
  • ½ teaspoon Italian seasoning dried herbs blend
  • 1 cup heavy cream for creamy sauce
  • 1 10 oz can diced tomatoes with green chiles drained, Rotel
  • ½ cup cheddar cheese shredded, for sauce
  • ½ cup mozzarella cheese shredded, for sauce
  • ½ cup cheddar cheese shredded, for topping
  • ½ cup mozzarella cheese shredded, for topping

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Slice each chicken breast horizontally to create two thinner cutlets.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the chicken cutlets and cook until golden brown and fully cooked, about 7–10 minutes total, turning once.
  5. Remove the chicken and let it rest on a cutting board.
  6. Bring a large pot of water to a boil over high heat.
  7. Add ½ tablespoon salt and the spaghetti, cooking until al dente, about 9–11 minutes.
  8. Drain the pasta in a colander and set aside.
  9. In the same skillet used for the chicken, melt the butter over medium heat.
  10. Add the diced onion and minced garlic, cooking 3–4 minutes until translucent.
  11. Sprinkle in the flour and stir for 2–3 minutes until lightly golden.
  12. Gradually whisk in the chicken broth until smooth and slightly thickened.
  13. Stir in salt, black pepper, Italian seasoning, ½ cup cheddar, ½ cup mozzarella, and heavy cream until the cheese melts and the sauce is smooth.
  14. Chop the rested chicken into ½-inch pieces.
  15. Turn off the heat and add the drained tomatoes with chiles, chopped chicken, and cooked spaghetti to the skillet.
  16. Transfer the mixture to a 9×13-inch casserole dish.
  17. Sprinkle the remaining ½ cup cheddar and ½ cup mozzarella over the top.
  18. Bake for 25 minutes, until the edges are bubbly and the cheese is melted.

Nutrition

Serving: 1 ServingCalories: 570kcalCarbohydrates: 38gProtein: 25gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 845mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 5mgCalcium: 180mgIron: 2mg

Notes

This creamy chicken spaghetti is pure comfort in a casserole dish! The combination of melted cheddar and mozzarella over tender chicken and pasta makes every bite irresistible.

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