Description

Hey there, friends! If you’re like me, life can get hectic—between work, family, and the ever-present laundry mountains, it’s hard to find time to whip up something delicious. That’s why I’m thrilled to share this quick and delightful Chicken Spaghetti recipe with you! It’s not only easy to prepare, but it’s also loaded with flavors that will have your loved ones begging for seconds. Trust me, this dish is about to become a family favorite!

Ingredients

Scale

2 small boneless, skinless chicken breasts
2 teaspoons Italian seasoning
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
4 tablespoons butter
1 small yellow onion, diced
3 cloves garlic, minced
4 tablespoons flour
1 1/2 cups chicken broth
3/4 cup milk
4 oz cream cheese, softened
1 cup cheddar cheese, shredded
10 oz diced tomatoes with green chilies
8 oz thin spaghetti
1 cup mozzarella cheese, shredded
Red pepper flakes, for garnish
Chopped parsley, for garnish

Instructions

Preheat your oven to 400°F. This is important because we want all that cheesy goodness to bubble and brown!
If you’re using fresh chicken, slice the breasts in half lengthwise. Season them with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat, and sauté the chicken for about 5-6 minutes on each side until they’re beautifully golden. Once cooked, remove the chicken from the pan and set it aside. When it’s cool enough, chop it into bite-sized pieces.
In the same skillet, let’s keep the flavor train rolling! Melt the butter and add the diced onion. Cook until softened, about 4 minutes, and then throw in the minced garlic for the last minute—that’s where the magic happens!
Sprinkle the flour over the onions and give it a good stir. Cook for 2 minutes so the flour can lose its raw taste. Now, slowly pour in the chicken broth and milk, whisking until you have a silky, smooth sauce.
While the sauce simmers, bring a pot of salted water to a boil for your spaghetti. Cook it according to the package instructions, then drain and set aside.
Here comes the creamy part! Stir in the softened cream cheese until it melts smoothly into the sauce. Follow that up with the shredded cheddar cheese, and mix until everything is nicely combined.
Now, if you want to take this dish to the next level (and who doesn’t?), you can thin out your sauce with some juice from the diced tomatoes if you like. Stir in the tomatoes and your diced chicken, and it’s time for the showstopper—the cooked spaghetti! Mix everything until it’s nicely coated.
If you’re not using an oven-safe pot, transfer your delicious mix to a lightly greased 9×13 casserole dish.
Top it all off with that heavenly mozzarella cheese, and pop it into the oven for 15 minutes. If you’re feeling a bit adventurous and want that golden brown top, broil it for an additional 1-2 minutes, watching closely (because burnt cheese is not the goal here!).
Once it’s out of the oven, garnish the masterpiece with red pepper flakes and chopped parsley. Voilà! Dinner is served, and your home will smell like a cozy Italian restaurant.

Notes

Leftover Love: If you have leftover rotisserie chicken, feel free to use it. It’s a great time-saver and makes for a super simple weeknight meal.
Cheese Tip: For the creamiest sauce, shred your own cheese from a block. Bagged shredded cheese often has additives that can make it clump instead of melt beautifully.
Picky Eaters: If you’re dealing with picky eaters, try sneaking in some veggies. Finely chop some bell peppers or spinach and mix them into the sauce!