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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
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.
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.
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.
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.
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.
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.
Add Cheddar Cheese: Reduce heat to low, then sprinkle shredded cheddar cheese into the sauce and stir until melted and combined.
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.
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.
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.
Broil for Browning: To achieve a golden brown top, broil the casserole for 1-2 minutes at 475°F, watching carefully to avoid burning.
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