Description
Creamy Chicken Spaghetti Bake made with cheddar, mozzarella, and cream cheese for ultimate comfort. A family favorite pasta casserole ready in under an hour.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces thin spaghetti
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth
- ¾ cup milk
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1 cup shredded mozzarella cheese
- Red pepper flakes and chopped parsley (for garnish)
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium-high heat. Season chicken with Italian seasoning, salt, and pepper. Cook 5 to 6 minutes until golden and cooked through to 165°F. Remove and set aside.
- Cook spaghetti in salted water until al dente. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add onion and cook 4 minutes until softened. Stir in garlic and cook 30 seconds.
- Sprinkle in flour and stir constantly for 1 minute to create a roux. Gradually whisk in chicken broth and milk until smooth. Simmer 3 to 4 minutes until slightly thickened.
- Lower heat and add cream cheese. Stir until melted and smooth. Gradually stir in cheddar cheese until creamy.
- Add diced tomatoes, cooked chicken, and drained spaghetti. Toss to coat evenly.
- Transfer mixture to the prepared baking dish. Top with mozzarella cheese.
- Bake uncovered for 15 minutes, then broil 1 to 2 minutes until golden and bubbly.
- Garnish with red pepper flakes and parsley before serving.
Notes
- This recipe is great for meal prepping.
- Use low-sodium broth to control salt content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American