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Creamy Spaghetti Chicken

Creamy Spaghetti Chicken

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Why You’ll Love This Recipe

  • Comforting and Hearty: This dish combines creamy sauce, tender chicken, and pasta for a satisfying meal.
  • Quick and Easy: Made in under an hour, perfect for busy weeknights.
  • Customizable: Swap out pasta, add veggies, or adjust the cheese to your preference.
  • One-Pan Convenience: Cook everything in just two pots for easy cleanup.
  • Great for Families: A crowd-pleasing recipe that kids and adults will love.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

  • 1 lb chicken breast (pounded to even thickness and sliced into cutlets if necessary)
  • 2 Tablespoons olive oil (divided)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Pinch of red pepper flakes

For the Creamy Sauce:

  • 4 Tablespoons unsalted butter
  • 1 shallot (thinly sliced)
  • 3 cloves garlic (minced)
  • 3 Tablespoons flour (gluten-free if needed)
  • 1 cup chicken broth
  • 1 cup milk
  • 4 ounces cream cheese (or substitute with 1/2 cup heavy cream)
  • 1 (15-ounce) can Rotel or diced tomatoes

For the Pasta and Topping:

  • 12 ounces thin spaghetti (gluten-free if needed)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Directions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the spaghetti and cook according to package instructions.
  3. Reserve 1 cup of pasta cooking water before draining the pasta. Set aside.

Step 2: Cook the Chicken

  1. In a bowl, toss the chicken with 1 Tablespoon of olive oil, garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and pepper.
  2. Heat the remaining 1 Tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
  3. Pan-fry the chicken for 8-10 minutes, flipping halfway through, until golden brown and just below 165°F.
  4. Transfer the chicken to a clean cutting board to rest.

Step 3: Prepare the Creamy Sauce

  1. In the same skillet, melt 1 Tablespoon of butter over medium heat, scraping up the brown bits from the chicken.
  2. Add the shallot and sauté for 2-3 minutes until soft.
  3. Stir in the garlic and cook for another 1-2 minutes until fragrant.
  4. Add the remaining 3 Tablespoons of butter and stir to melt.
  5. Sprinkle the flour over the mixture and stir to form a thick paste (roux).
  6. Whisk in the chicken broth, milk, cream cheese, and Rotel tomatoes.
  7. Bring to a gentle bubble, then reduce the heat and let it simmer for 6-8 minutes, stirring occasionally, until thickened.

Step 4: Combine the Ingredients

  1. Dice the cooked chicken into bite-sized pieces.
  2. Add the cooked spaghetti to the sauce and toss to coat.
  3. If the sauce is too thick, stir in some of the reserved pasta water until you reach the desired consistency.
  4. Add the diced chicken and toss to combine.
  5. Sprinkle mozzarella and parmesan cheese evenly over the top.

Step 5: Bake and Serve

  1. Preheat the oven to 425°F.
  2. Transfer the skillet to the oven and bake for 12-15 minutes, until the cheese is melted and bubbly.
  3. Remove from the oven, garnish with red pepper flakes and chopped parsley if desired, and serve warm.

Servings and Timing

  • Servings: 7
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Calories: 546 kcal per serving

Variations

  • Different Pasta: Try fettuccine, penne, rotini, or bowtie pasta for a different texture.
  • Swap Cheeses: Use provolone instead of mozzarella or pecorino romano in place of parmesan.
  • Make It a Casserole: If you don’t have an oven-safe skillet, transfer everything to a 9×13 baking dish before baking.
  • Rotisserie Chicken Shortcut: Skip cooking the chicken and use pre-cooked rotisserie chicken instead.
  • Vegetable Add-Ins: Stir in mushrooms, bell peppers, or spinach for extra nutrition.
  • Time-Saving Hack: Replace the homemade sauce with canned cream of mushroom or cream of chicken soup.

Storage and Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals until heated through.

FAQs

Can I make this recipe ahead of time?

Yes! Assemble everything in the skillet, cover, and refrigerate. When ready to eat, bake it in the oven for an additional 5-10 minutes.

What’s the best way to cut chicken for this recipe?

If using large chicken breasts, slice them in half lengthwise to create thinner cutlets. This ensures even cooking.

Can I make this recipe gluten-free?

Yes, use gluten-free flour and pasta. Bob’s Red Mill All-Purpose Gluten-Free Flour works well for thickening the sauce.

How can I make this dish spicier?

Add extra red pepper flakes or a chopped jalapeño to the sauce.

Can I substitute the Rotel tomatoes?

Yes, use regular diced tomatoes or sun-dried tomatoes for a different flavor.

What can I use instead of cream cheese?

Heavy cream or a dairy-free alternative works as a substitute.

Do I have to bake this dish?

No, you can skip the baking step and serve it straight from the stovetop with melted cheese stirred in.

How do I keep the sauce from becoming too thick?

Use the reserved pasta water to adjust the consistency as needed.

What should I serve with spaghetti chicken?

It pairs well with garlic bread, roasted vegetables, or a simple side salad.

Can I use pre-shredded cheese?

Yes, but freshly grated cheese melts better and gives a smoother texture.

Conclusion

Creamy Spaghetti Chicken is a rich, cheesy, and comforting meal perfect for any occasion. The combination of tender chicken, creamy sauce, and al dente pasta makes it a guaranteed family favorite. Whether you bake it in a skillet or prepare it as a casserole, this dish is quick, easy, and absolutely delicious.

Try this recipe today and enjoy a warm, hearty homemade meal that everyone will love!

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Creamy Spaghetti Chicken

Creamy Spaghetti Chicken

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  • Author: Grace
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 7 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
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Description

SEO-Optimized Description

This Creamy Spaghetti Chicken is the ultimate comfort food! Featuring tender, seasoned chicken, al dente pasta, and a rich, cheesy sauce made with cream cheese and Rotel tomatoes, this baked dish is a family favorite. Ready in under an hour, it’s a perfect weeknight meal that’s hearty, creamy, and incredibly delicious!

Ingredients

Units Scale

For the Chicken:

  • 1 lb chicken breast (pounded to even thickness or sliced into cutlets)
  • 2 Tablespoons olive oil (divided)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper (to taste)
  • Pinch of red pepper flakes

For the Creamy Sauce:

  • 4 Tablespoons unsalted butter (divided)
  • 1 shallot (thinly sliced)
  • 3 cloves garlic (minced)
  • 3 Tablespoons flour (gluten-free if needed)
  • 1 cup chicken broth
  • 1 cup milk
  • 1 (15-ounce) can Rotel tomatoes (or diced tomatoes)
  • 4 ounces cream cheese (or 1/2 cup heavy cream)

For the Pasta and Topping:

  • 12 ounces thin spaghetti (or pasta of choice, gluten-free if needed)
  • 1 1/2 cups shredded mozzarella cheese (low-moisture)
  • 1/2 cup grated Parmesan cheese

Instructions

Step 1: Prepare the Pasta

  1. Preheat the oven to 425°F (220°C).
  2. Cook the spaghetti according to the package instructions. Reserve 1 cup of pasta water, then drain (do not rinse).

Step 2: Cook the Chicken

  1. Toss the chicken breasts with 1 Tablespoon of olive oil, garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and pepper.
  2. Heat the remaining 1 Tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  3. Cook the chicken for 8-10 minutes, flipping halfway, until golden brown. Transfer to a cutting board to rest.

Step 3: Make the Creamy Sauce

  1. In the same skillet, melt 1 Tablespoon of butter over medium heat.
  2. Add the shallot and cook for 2-3 minutes until soft. Stir in the garlic and cook for another 1-2 minutes.
  3. Melt the remaining 3 Tablespoons of butter, then sprinkle in the flour. Stir to create a roux.
  4. Slowly whisk in the chicken broth, milk, cream cheese, and Rotel tomatoes.
  5. Bring to a simmer for 6-8 minutes, stirring frequently until thickened.

Step 4: Combine and Bake

  1. Dice the cooked chicken into bite-sized pieces.
  2. Add the pasta and chicken to the sauce, stirring to coat. If the sauce is too thick, add reserved pasta water as needed.
  3. Sprinkle the top with mozzarella and Parmesan cheese.
  4. Bake for 12-15 minutes until the cheese is melted and bubbly.

Step 5: Serve and Enjoy!

  • Garnish with red pepper flakes and fresh parsley.
  • Serve warm with garlic bread or roasted veggies

Notes

  • For even cooking, slice large chicken breasts into cutlets.
  • For a shortcut, use rotisserie chicken instead of cooking raw chicken.
  • Want extra veggies? Add mushrooms, bell peppers, or spinach while cooking the shallots.
  • Use a casserole dish if you don’t have an oven-safe skillet.

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