Ingredients
Chicken
- Boneless, Skinless Chicken Breasts: Tender and juicy, these are the perfect protein base. Italian seasoning and olive oil elevate their flavor.
- Italian Seasoning: Adds a fragrant herbal note that pairs beautifully with the creamy sauce.
- Salt and Pepper: Essential for seasoning.
Cheese Sauce
- Butter: Creates a rich roux as the base for the sauce.
- Flour: Helps thicken the sauce to the ideal consistency.
- Chicken Broth and Milk: Adds moisture and creaminess while keeping the sauce light.
- Cream Cheese: Melts into the sauce, making it irresistibly creamy.
- Cheddar Cheese: Sharp and tangy, it adds depth to the sauce.
- Mozzarella Cheese: Melted on top for a gooey, golden finish.
- Diced Tomatoes & Green Chilies (Rotel): Brings in a pop of acidity and mild heat.
Pasta
- Thin Spaghetti: Perfect for soaking up the sauce and creating a cohesive dish.
Garnishes
- Red Pepper Flakes: Optional for a hint of spice.
- Fresh Parsley: Adds a touch of color and freshness.
Instructions
1. Prepare the Chicken
- Preheat your oven to 400°F (200°C).
- Slice chicken breasts lengthwise to create thinner pieces for even cooking.
- Season with Italian seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden. Set aside to cool, then dice into bite-sized pieces.
2. Make the Cheese Sauce
- In the same skillet, melt butter over medium-low heat, scraping up the browned bits (fond) from the chicken for added flavor.
- Add diced onions and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute.
- Sprinkle flour over the onions, stirring to coat. Cook for 2 minutes to eliminate the raw flour taste.
- Gradually add chicken broth, stirring continuously to maintain a smooth consistency. Repeat with milk, whisking until fully combined.
- Bring the sauce to a gentle simmer, then stir in softened cream cheese until melted and smooth.
- Reduce heat to low and add shredded cheddar cheese, stirring until fully incorporated.
- Drain the diced tomatoes if you prefer a thicker sauce; otherwise, add them with their juice for more moisture. Stir in the cooked chicken.
3. Cook the Spaghetti
- While preparing the sauce, boil water and cook thin spaghetti according to package instructions.
- Drain the pasta and add it to the cheese sauce. Toss to combine.
4. Assemble and Bake
- If using an oven-safe skillet, spread the spaghetti mixture evenly. Otherwise, transfer it to a greased 9×13 casserole dish.
- Top with shredded mozzarella cheese.
- Bake uncovered for 15 minutes. For a golden top, broil for 1-2 minutes, keeping a close watch to prevent burning.
- Remove from the oven and garnish with red pepper flakes and fresh parsley.
Notes
- Substitutions:
- Swap cheddar with Monterey Jack for a milder flavor.
- Use pre-cooked rotisserie chicken for convenience.
- Replace Rotel with plain diced tomatoes if you prefer a milder dish.
- Variations:
- Add veggies like bell peppers, mushrooms, or spinach for extra nutrients.
- Sprinkle breadcrumbs on top before baking for added crunch.
- Storage and Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through, or microwave in portions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes