Creamy Chicken Spaghetti Casserole (Print Version)
Tender chicken and pasta tossed in a creamy cheese sauce with mild chilies, then baked to golden perfection.
# Ingredients:
→ Main Ingredients
01 -
8 oz thin spaghetti
02 -
2 small boneless skinless chicken breasts
03 -
2 teaspoons Italian seasoning
04 -
Salt and pepper to taste
05 -
Red pepper flakes for garnish
06 -
Fresh parsley chopped for garnish
→ Sauce Ingredients
07 -
1 small yellow onion diced
08 -
3 cloves garlic minced
09 -
4 tablespoons butter
10 -
4 tablespoons flour
11 -
1 ½ cups chicken broth
12 -
¾ cup milk
13 -
4 oz cream cheese softened
14 -
10 oz diced tomatoes & green chilies drained
15 -
1 cup cheddar cheese shredded
→ Toppings
16 -
1 cup mozzarella cheese shredded
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C).
02 -
Slice each chicken breast lengthwise into two thinner pieces. Season both sides lightly with salt, pepper, and Italian seasoning. Heat olive oil in a large pan over medium-high heat and sear the chicken for 5-6 minutes per side. Once done, remove from heat and set aside. Once cooled, dice into bite-sized pieces.
03 -
Lower the heat to medium-low, melt the butter in the same pan, and deglaze the bottom by scraping up any browned bits. Add the diced onions, cooking for 4 minutes until softened, then stir in the minced garlic and cook for another minute.
04 -
Sprinkle flour over the onions and stir to coat evenly, cooking for 2 minutes until the floury smell dissipates. Gradually add the chicken broth, stirring constantly between additions to maintain thickness. Next, slowly whisk in the milk until the mixture is smooth and well combined.
05 -
As the sauce simmers and reduces, boil water in a large pot and cook the spaghetti according to package directions. Drain once done.
06 -
Add the softened cream cheese to the sauce, stirring continuously until it’s fully melted and smooth. Lower the heat to a gentle simmer and allow the sauce to thicken. Gradually stir in the shredded cheddar cheese until fully incorporated. Drain the diced tomatoes, reserving the juice if you prefer a thinner sauce, and stir them into the mixture along with the cooked chicken. Mix thoroughly.
07 -
Stir the cooked spaghetti into the sauce until evenly coated. If using a non-oven-safe pan, transfer everything to a greased 9×13-inch casserole dish. Top with the shredded mozzarella cheese and bake, uncovered, for 15 minutes. To brown the cheese on top, broil for 1-2 minutes at 475°F, keeping a close eye to avoid burning.
08 -
Once out of the oven, garnish with a sprinkle of red pepper flakes and chopped parsley. Pair with garlic bread for a complete meal.
# Additional Notes:
01 -
Save the juice from the canned tomatoes if you prefer a thinner sauce.