Creamy Chicken Spaghetti Bake Recipe

Introduction

Chicken spaghetti is a comforting, creamy casserole that combines tender chicken, cheese, and pasta for a satisfying meal. This easy-to-make dish is perfect for weeknight dinners or a cozy family gathering.

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 with green chilies
• ½ lb. thin spaghetti
• 1 cup mozzarella cheese, shredded
• Red pepper flakes, for garnish
• Chopped parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit.
2. Step 2: Prepare the chicken by slicing each breast in half lengthwise to create thinner pieces. Pat them dry and season lightly with salt, pepper, and Italian seasoning.
3. Step 3: Heat olive oil over medium-high heat in a skillet. Sear the chicken slices for about 5-6 minutes on each side until cooked through. Remove from heat, let cool slightly, and dice into bite-sized pieces.
4. Step 4: Reduce heat to medium-low and melt butter in the same pot. Use a spatula to scrape up any browned bits left from cooking the chicken; these add great flavor.
5. Step 5: Add diced onion and cook until soft, about 4 minutes. Stir in minced garlic and cook for an additional 1 minute.
6. Step 6: Sprinkle flour over the onions and toss to coat. Cook for 2 minutes until the raw flour smell disappears.
7. Step 7: Gradually add chicken broth in small splashes, stirring constantly to keep the sauce smooth and thick. Then slowly whisk in the milk until fully combined.
8. Step 8: While the sauce simmers, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain well.
9. Step 9: Stir softened cream cheese into the sauce until melted and smooth. Reduce heat to low and sprinkle in shredded cheddar cheese, stirring until blended.
10. Step 10: If you want a thinner sauce, add a little of the juice from the diced tomatoes. Otherwise, drain the juice completely. Add the diced tomatoes and cooked chicken, stirring to combine.
11. Step 11: Mix in the cooked spaghetti. If your pot isn’t oven-safe, transfer the mixture to a lightly greased 9×13-inch casserole dish.
12. Step 12: Sprinkle shredded mozzarella evenly over the top. Bake uncovered for 15 minutes.
13. Step 13: For a golden-brown top, broil for 1-2 minutes at 475 degrees Fahrenheit, watching carefully to avoid burning.
14. Step 14: Remove from oven and garnish with red pepper flakes and fresh chopped parsley before serving.

Tips & Variations

• Use rotisserie chicken for a quicker version or leftover cooked chicken.
• Substitute half-and-half for milk for a richer sauce.
• Add chopped bell peppers or mushrooms with the onions for extra veggies.
• Use gluten-free pasta and flour to make this recipe gluten-free.
• For extra spice, stir in a pinch of cayenne pepper alongside the red pepper flakes.

Storage

Store leftover chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. If the sauce thickens upon chilling, add a splash of milk while reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate it. Bake it fresh when ready to serve, adding a few extra minutes to the baking time if chilled.

Can I freeze chicken spaghetti?

Absolutely. Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture.

Creamy Chicken Spaghetti Bake Recipe

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★★★★★

4.7 from 97 reviews

• Author: Luna
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

A creamy, cheesy chicken spaghetti casserole featuring tender seared chicken, a rich cream cheese and cheddar sauce, diced tomatoes with green chilies, and a golden mozzarella topping baked to perfection. This comforting dish combines flavorful spices and a smooth, velvety sauce for a hearty and satisfying meal.

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Ingredients

Scale 1x2x3x

Chicken

• 2 small boneless skinless chicken breasts
• 2 teaspoons Italian Seasoning
• Salt and Pepper, to taste
• 2 Tablespoons olive oil

Sauce

• 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 & green chilies (drained, reserve juice)

Pasta and Topping

• ½ lb. thin spaghetti
• 1 cup mozzarella cheese, shredded
• Red pepper flakes, for garnish
• Chopped fresh parsley, for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
2. Prepare and Cook Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Pat dry and season both sides lightly with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and sear chicken pieces for 5-6 minutes per side until fully cooked. Remove from heat and let cool, then dice into bite-sized pieces.
3. Make the Sauce – Melt Butter and Cook Aromatics: In the same pot used for chicken, reduce heat to medium-low and melt butter, scraping up any browned bits (fond) for added flavor. Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for an additional minute.
4. Add Flour to Form Roux: Sprinkle the flour evenly over the onions and garlic, stirring constantly to coat and cook the flour for about 2 minutes to eliminate raw taste.
5. Add Liquids Gradually: Slowly add chicken broth in small splashes, stirring continuously to maintain a smooth consistency. Follow by gradually whisking in the milk until combined and the sauce is smooth.
6. Boil Pasta: While sauce simmers and reduces slightly, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
7. Melt Cream Cheese: Lower heat to a gentle simmer. Add the softened cream cheese to the sauce and stir continuously until melted and fully incorporated to create a creamy base.
8. Add Cheddar Cheese: Reduce heat to low, then sprinkle shredded cheddar cheese into the sauce and stir until melted and combined.
9. Add Tomatoes and Chicken: If the sauce seems too thick, add a small amount of reserved tomato juice to thin. Drain the diced tomatoes and green chilies and add them to the sauce along with the diced cooked chicken. Stir to combine.
10. Combine Pasta and Sauce: Stir the cooked spaghetti into the sauce evenly. If your cooking pot is not oven-safe, transfer the mixture to a lightly greased 9×13 inch casserole dish for baking.
11. Top with Mozzarella and Bake: Sprinkle shredded mozzarella cheese evenly on top of the casserole. Bake uncovered in the preheated oven for 15 minutes until bubbly and heated through.
12. Broil for Browning: To achieve a golden brown top, broil the casserole for 1-2 minutes at 475°F, watching carefully to avoid burning.
13. Garnish and Serve: Remove from oven and sprinkle with red pepper flakes and freshly chopped parsley for an added kick and color. Serve hot and enjoy!

Notes

• You can substitute cooked rotisserie chicken for quicker preparation.
• Ensure cream cheese is softened to help it melt smoothly into the sauce.
• Reserve some tomato juice to adjust sauce thickness if needed.
• Use oven-safe cookware to bake directly in the same pot to reduce cleanup.
• Keep a close eye during broiling as cheese can burn quickly.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: chicken spaghetti, cheesy chicken casserole, baked spaghetti, creamy chicken pasta, comfort food, easy dinner