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Chicken Spaghetti Casserole: A Creamy, Cheesy Comfort Food Classic

Chicken Spaghetti Casserole
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This Chicken Spaghetti is a comforting, creamy, and cheesy dish that’s perfect for a family dinner or meal prep. It combines tender chicken, a rich 3-cheese sauce, and a hint of spice from diced tomatoes and green chilies. The recipe is easy to follow and can be customized to your taste. Plus, it’s a great way to use leftover or rotisserie chicken!

Ingredients

Scale
  • 2 small boneless, skinless chicken breasts
  • 2 tsp Italian seasoning
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 tbsp 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 (Rotel)
  • 8 oz thin spaghetti
  • 1 cup mozzarella cheese, shredded
  • Red pepper flakes and chopped parsley, for garnish

Instructions

  1. Preheat Oven:
    Preheat your oven to 400°F (200°C).
  2. Cook the Chicken:
    • Slice the chicken breasts in half lengthwise to create thinner pieces. Pat dry and season with salt, pepper, and Italian seasoning.
    • Heat olive oil in a large pot over medium-high heat. Sear the chicken for 5-6 minutes per side until cooked through. Remove, let cool, and dice into bite-sized pieces.
  3. Make the Sauce:
    • In the same pot, reduce heat to medium-low and melt the butter. Scrape up the browned bits (fond) from the chicken for extra flavor.
    • Add diced onions and cook for 4 minutes until softened. Stir in garlic and cook for 1 minute.
    • Sprinkle flour over the onions and cook for 2 minutes, stirring constantly.
    • Gradually add chicken broth, stirring to maintain a smooth consistency. Then add milk and whisk until combined.
    • Stir in softened cream cheese until melted and smooth. Let the sauce simmer while you cook the spaghetti.
  4. Cook the Pasta:
    • Boil the spaghetti according to package instructions. Drain and set aside.
  5. Combine Everything:
    • Reduce the sauce heat to low and let it cool slightly. Stir in shredded cheddar cheese until melted.
    • Add the diced tomatoes (drained) and cooked chicken. Stir to combine.
    • Fold in the cooked spaghetti. Transfer to a greased 9×13 casserole dish if your pot isn’t oven-safe.
  6. Bake:
    • Top with shredded mozzarella cheese. Bake uncovered for 15 minutes.
    • For a golden top, broil for 1-2 minutes at 475°F (watch closely to avoid burning).
  7. Serve:
    • Garnish with red pepper flakes and chopped parsley. Serve with garlic bread or a side salad.

Notes

  1. Chicken Options: Use cooked chicken (leftover or rotisserie) to save time, or cook fresh chicken for extra flavor.
  2. Cheese Matters: Shred your own cheese for a creamier melt—bagged shredded cheese contains additives that can affect texture.
  3. Sauce Consistency: Don’t add cheddar cheese to a very hot sauce base, as it can separate and become grainy.
  4. Pasta Choice: Thin spaghetti works best, but feel free to use any pasta you have on hand.
  5. Make Ahead: This dish stores well in the fridge or freezer, making it a great option for busy weeknights.

Nutrition

Find it online: https://recipes.swedishinarabic.net/chicken-spaghetti-casserole-a-creamy-cheesy-comfort-food-classic/