Creamy Chicken Spaghetti Recipe

Introduction

This Chicken Spaghetti is a creamy, comforting dish perfect for weeknight dinners. Packed with tender chicken, melted cheese, and a hint of spice from diced tomatoes and green chilies, it’s sure to please the whole family.

Ingredients

• 2 small boneless skinless chicken breasts
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 tablespoons 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

Instructions

1. Step 1: Season the chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Remove from the pan and set aside to cool.
2. Step 2: In the same skillet, melt butter and sauté diced onion until soft and translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
3. Step 3: Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in chicken broth and milk, stirring constantly until the sauce thickens and becomes smooth.
4. Step 4: Add softened cream cheese and shredded cheddar cheese to the sauce. Stir until the cheeses melt completely and the sauce is creamy.
5. Step 5: Chop the cooked chicken into bite-sized pieces and return to the skillet. Add the diced tomatoes and green chilies, stirring to combine everything well. Simmer for 5 minutes to heat through and meld flavors.
6. Step 6: Cook spaghetti noodles separately according to package instructions until al dente. Drain and add the noodles to the skillet with the chicken mixture, tossing gently to coat evenly with the sauce.
7. Step 7: Serve warm, garnished with extra cheese or fresh herbs if desired.

Tips & Variations

• For more heat, add a pinch of cayenne pepper or sliced jalapeños.
• Swap cheddar cheese with pepper jack for a spicier twist.
• Use rotisserie chicken for a quicker prep time.
• Add cooked vegetables like bell peppers or mushrooms for added texture and flavor.

Storage

Store leftover chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, feel free to use any pasta shape you prefer such as penne, rotini, or fettuccine. Just adjust the cooking time according to the package instructions.

Is this recipe freezer-friendly?

This dish can be frozen for up to 2 months. Cool it completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Creamy Chicken Spaghetti Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

This creamy and flavorful Chicken Spaghetti recipe is a comforting one-pot meal combining tender chicken breasts, a rich cheese sauce, and the perfect blend of spices. It’s a cozy dish ideal for weeknight dinners, blending Italian seasoning, cheddar cheese, and diced tomatoes with green chilies for a subtle kick.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Seasoning

• 2 small boneless skinless chicken breasts
• 2 teaspoons Italian Seasoning
• Salt and pepper to taste

Sauce

• 2 Tablespoons olive oil
• 4 Tablespoons butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 Tablespoons 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, drained

Instructions

1. Prepare the chicken: Season the chicken breasts evenly with Italian seasoning, salt, and pepper. Set aside.
2. Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown and cooked through, approximately 5-7 minutes per side. Remove the chicken and set aside to rest.
3. Sauté aromatics: In the same skillet, melt 4 tablespoons of butter. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
4. Make the roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly to incorporate and cook out the raw flour taste, around 2 minutes.
5. Add liquids: Gradually whisk in the chicken broth and milk until smooth. Cook, stirring frequently, until the sauce thickens, about 5 minutes.
6. Add cheeses and tomatoes: Stir in the softened cream cheese, shredded cheddar cheese, and diced tomatoes with green chilies. Mix until the cheeses are fully melted and the sauce is smooth.
7. Shred chicken and combine: Shred the cooked chicken breasts using two forks and return it to the skillet, stirring to coat with the cheese sauce. Warm through for 2-3 minutes.
8. Serve: Adjust seasoning with more salt and pepper if needed. Serve hot as a hearty main dish, optionally over cooked spaghetti or your preferred pasta.

Notes

• You can use rotisserie chicken as a shortcut to skip cooking chicken breasts.
• For extra heat, add a pinch of red pepper flakes.
• This recipe pairs well with a side of steamed vegetables or a fresh green salad.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.

Keywords: Chicken spaghetti, cheesy chicken casserole, creamy chicken pasta, quick chicken dinner