Indulge in the mouthwatering goodness of Cheesy Chicken Spaghetti, a dish that brings together tender chicken, creamy cheese, and perfectly cooked pasta. This recipe is the ultimate comfort food with a twist, guaranteed to satisfy your cravings and leave you wanting more. With its rich flavors, hearty ingredients, and cheesy goodness, this dish is a must-try for any pasta lover or cheese enthusiast.

In our cozy little family, Cheesy Chicken Spaghetti has become an instant hit. I still remember the first time I prepared this dish for my husband; his eyes widened as he took his first bite, and he couldn’t help but exclaim, “This is incredible!” Since then, it has become a regular favorite on our dining table. The combination of tender chicken, delectable cheese, and perfectly balanced flavors has made it an irreplaceable part of our culinary repertoire. Whether it’s a weekend gathering or a simple family dinner, this recipe never fails to impress.

Why This Cheesy Chicken Spaghetti Recipe Will Amaze You

Unforgettable flavors: The blend of Italian seasoning, garlic, and creamy cheese creates an explosion of flavors that will tantalize your taste buds.
Perfectly cooked chicken: With our cooking technique, the chicken turns out tender, juicy, and infused with the delicious seasonings.
Creamy cheese sauce: The creamy, luscious sauce made with cream cheese, cheddar cheese, and a touch of tomato adds richness and depth to the dish.

Simple yet satisfying: This recipe doesn’t require complex techniques, making it accessible to home cooks of all skill levels.
Versatile dish: You can enjoy Cheesy Chicken Spaghetti as a standalone meal or pair it with garlic bread for a complete and satisfying dinner.

Ingredients:

2 small boneless skinless chicken breasts (about 300g or 0.66 lb)
2 teaspoons Italian seasoning
Salt and pepper to taste

2 Tablespoons olive oil
4 Tablespoons butter
1 small yellow onion, finely diced

3 cloves garlic, minced
4 Tablespoons all-purpose flour
1 ½ cups chicken broth

¾ cup milk
4 oz. cream cheese, softened
1 cup cheddar cheese, shredded

10 oz. diced tomatoes and green chilies
8 oz. thin spaghetti
1 cup mozzarella cheese, shredded

Red pepper flakes and chopped parsley, for garnish

Directions:

Preheat your oven to 400°F (200°C).

Cook the Chicken: If using uncooked chicken breasts, slice them in half lengthwise to create two thinner slices. Pat them dry and season lightly with salt, pepper, and Italian seasoning.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken on each side for 5-6 minutes until golden brown. Remove the chicken from the skillet and set it aside to cool. Once cooled, dice the chicken into bite-sized pieces.
Make the Sauce: Reduce the heat to medium-low. Melt the butter in the same skillet, scraping the bottom to incorporate the flavorful chicken bits.

Add the diced onions and cook until softened, approximately 4 minutes. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the onions and garlic, tossing to coat. Cook for 2 minutes until the raw flour smell disappears.
Gradually add the chicken broth to the skillet, stirring between each addition to maintain the thickness of the roux. Next, add the milk slowly, whisking continuously until the mixture is smooth and well combined.

While the sauce simmers, cook the spaghetti according to the package instructions until al dente. Drain the cooked pasta and set it aside.
Add the softened cream cheese to the skillet, stirring continuously until it melts and the sauce becomes creamy. If the cream cheese is cold, it may take a bit longer to melt.
Reduce the heat to low and let the sauce cool slightly. Sprinkle in the shredded cheddar cheese and stir until it melts and incorporates into the sauce.

If you prefer a thinner sauce, you can add a little bit of the juice from the diced tomatoes. Otherwise, drain the juice and add the tomatoes along with the diced chicken to the sauce. Stir to combine.
Stir in the cooked spaghetti. If your skillet is not oven-safe, transfer the mixture to a lightly greased 9×13-inch casserole dish.
Bake: Top the dish with shredded mozzarella cheese and bake, uncovered, for 15 minutes until the cheese is melted and bubbly. For an extra golden touch, you can broil the dish for a few minutes at 475 degrees Fahrenheit (245 degrees Celsius), keeping a close eye on it.

Remove the dish from the oven and garnish with red pepper flakes and freshly chopped parsley. Serve alongside garlic bread with cheese for a complete and satisfying meal.

Notes:

For a time-saving option, you can use pre-cooked chicken and skip the step of cooking the chicken breasts.

Feel free to adjust the seasoning according to your taste preferences.
If you’re a fan of spicy flavors, you can use diced tomatoes and green chilies with a higher heat level.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

Cheesy Chicken Spaghetti

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Prep Time 15

Cook Time 40

Course Dinner, Main Course

Cuisine American

Servings 5

Ingredients

2 small boneless skinless chicken breasts about 300g or 0.66 lb
2 teaspoons Italian seasoning
Salt and pepper to taste

2 Tablespoons olive oil
4 Tablespoons butter
1 small yellow onion finely diced

3 cloves garlic minced
4 Tablespoons all-purpose flour
1 ½ cups chicken broth

¾ cup milk
4 oz. cream cheese softened
1 cup cheddar cheese shredded

10 oz. diced tomatoes and green chilies
8 oz. thin spaghetti
1 cup mozzarella cheese shredded

Red pepper flakes and chopped parsley for garnish

Instructions

Preheat your oven to 400°F (200°C).
Cook the Chicken: If using uncooked chicken breasts, slice them in half lengthwise to create two thinner slices. Pat them dry and season lightly with salt, pepper, and Italian seasoning.

In a large skillet, heat olive oil over medium-high heat. Sear the chicken on each side for 5-6 minutes until golden brown. Remove the chicken from the skillet and set it aside to cool. Once cooled, dice the chicken into bite-sized pieces.
Make the Sauce: Reduce the heat to medium-low. Melt the butter in the same skillet, scraping the bottom to incorporate the flavorful chicken bits.
Add the diced onions and cook until softened, approximately 4 minutes. Stir in the minced garlic and cook for an additional minute.

Sprinkle the flour over the onions and garlic, tossing to coat. Cook for 2 minutes until the raw flour smell disappears.
Gradually add the chicken broth to the skillet, stirring between each addition to maintain the thickness of the roux. Next, add the milk slowly, whisking continuously until the mixture is smooth and well combined.
While the sauce simmers, cook the spaghetti according to the package instructions until al dente. Drain the cooked pasta and set it aside.

Add the softened cream cheese to the skillet, stirring continuously until it melts and the sauce becomes creamy. If the cream cheese is cold, it may take a bit longer to melt.
Reduce the heat to low and let the sauce cool slightly. Sprinkle in the shredded cheddar cheese and stir until it melts and incorporates into the sauce.
If you prefer a thinner sauce, you can add a little bit of the juice from the diced tomatoes. Otherwise, drain the juice and add the tomatoes along with the diced chicken to the sauce. Stir to combine.

Stir in the cooked spaghetti. If your skillet is not oven-safe, transfer the mixture to a lightly greased 9x13-inch casserole dish.
Bake: Top the dish with shredded mozzarella cheese and bake, uncovered, for 15 minutes until the cheese is melted and bubbly. For an extra golden touch, you can broil the dish for a few minutes at 475 degrees Fahrenheit (245 degrees Celsius), keeping a close eye on it.
Remove the dish from the oven and garnish with red pepper flakes and freshly chopped parsley. Serve alongside garlic bread with cheese for a complete and satisfying meal.

Cheesy Chicken Spaghetti: A Flavorful Delight You Can’t Miss!

Cheesy Chicken Spaghetti

Ingredients

Instructions