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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
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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
- Preheat the oven to 425°F (220°C).
- Cook the spaghetti according to the package instructions. Reserve 1 cup of pasta water, then drain (do not rinse).
Step 2: Cook the Chicken
- Toss the chicken breasts with 1 Tablespoon of olive oil, garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and pepper.
- Heat the remaining 1 Tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- 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
- In the same skillet, melt 1 Tablespoon of butter over medium heat.
- Add the shallot and cook for 2-3 minutes until soft. Stir in the garlic and cook for another 1-2 minutes.
- Melt the remaining 3 Tablespoons of butter, then sprinkle in the flour. Stir to create a roux.
- Slowly whisk in the chicken broth, milk, cream cheese, and Rotel tomatoes.
- Bring to a simmer for 6-8 minutes, stirring frequently until thickened.
Step 4: Combine and Bake
- Dice the cooked chicken into bite-sized pieces.
- Add the pasta and chicken to the sauce, stirring to coat. If the sauce is too thick, add reserved pasta water as needed.
- Sprinkle the top with mozzarella and Parmesan cheese.
- 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.
