Servings: 6 people | Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
Yummm! This is the best Chicken Spaghetti I’ve ever had. It’s so cheesy and creamy with a hint of tomato flavor that gives it just the perfect kick. You’ll be dying for seconds after one bite of this stuff.
The ingredients for this chicken spaghetti are simple, but they result in an absolutely delicious dish! You’ll need:
2 small, boneless, skinless chicken breasts
2 tablespoons Italian Seasoning
Salt/Pepper
2 Tablespoons olive oils
4 Tablespoons Butter
1 small yellow onion, chopped
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. 10 oz.
8 oz. Thin Spaghetti
1 cup mozzarella cheese, shredded
Red pepper flakes and chopped parsley to garnish
Instructions:
Preheat oven to 400°F
Optional: Cook the Chicken You can also use cooked chicken.
To create two thinner slices, cut the chicken in half along its length. Pat dry, and season lightly with salt/pepper or Italian seasoning.
Place the olive oil on medium heat. Once the olive oil is heated, cook the chicken for about 5-6 minutes per side. Set aside. Once cool enough, chop into bite-sized pieces.
Sauce:
Reduce heat to medium-low. Use a silicone spatula or a pot to melt the butter. This is known as “fond”, and gives the sauce a pleasant flavor.
Cook the onions for about 4 minutes. Cook the garlic for one minute.
Toss the onions with flour and mix well. Cook for 2 minutes or until the flour is gone.
To maintain the consistency of the roux, add the chicken broth in small amounts. Between each splash, stir in the milk. Next, add the milk a little at a time. Mix until smooth.
Now is the best time to boil the water for the pasta. Follow the package directions and drain it once you are done.
While the pasta water heats, simmer the sauce and reduce the heat. Stir in the softened cream cheese until it is melted and smooth. It is easier if the cream cheese has not been chilled.
Let the base cool down a bit and reduce heat to low. Stir in the shredded cheddar.
To thin out the sauce, you can add some of the juice from the diced tomatoes. If not, drain the juice. Mix everything together.
Mix in the spaghetti. Transfer the spaghetti to an oven-safe saucepan.
Bake:
Sprinkle with mozzarella cheese. Bake covered for 15 minutes. Broil the mixture for a few more minutes at 475° at the end. Watch it carefully.
Take out of the oven. Add fresh Parsley and red pepper flakes. Garlic Bread with Cheese is a great accompaniment.
