Description
This Creamy Chicken Spaghetti Bake puts a delicious spin on a classic spaghetti dish!
Ingredients
- 2 chicken breasts
- 2 tsp Italian seasoning
- 2 TBSP olive oil
- 4 TBSP butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 TBSP flour
- 1 1/2 cups chicken broth
- 3/4 cup milk
- 4 oz cream cheese, softened
- 1 cup cheddar cheese
- 10 oz can diced tomatoes
- 8 oz thin spaghetti
- 1 cup mozzarella cheese, shredded
- salt and pepper
- red pepper flakes, optional garnish
- fresh parsley, optional garnish
Instructions
- Start by cutting your chicken breasts in half so you have a total of four pieces
- Season with Italian seasoning, salt and pepper
- Add olive oil to a pan over medium heat and cook the chicken for 5 minutes on each side
- Remove and set aside to cool slightly. Dice the chicken into bite size pieces
- To make the sauce, melt butter in the same pan over medium-low heat
- Add the onions and cook until softened, about 4 minutes
- Add the garlic and cook for 1 minute
- Sprinkle flour over the onions and toss to coat
- Cook for an additional 2 minutes
- Add the chicken broth a splash at a time, stirring after each splash
- Gradually add the milk and whisk until smooth
- Add water to a large pan for cooking pasta, bring to boil and cook pasta as directed on box
- Continuing with the sauce, let the sauce simmer and reduce
- Add softened cream cheese and stir continuously until melted and smooth
- Reduce heat to low and let sauce cool a bit
- Sprinkle in the shredded cheddar cheese and stir until combined
- Add drained tomatoes and chicken and stir until combined
- Add cooked spaghetti to sauce and stir until everything is well incorporated
- Add to a greased 9×13 pan
- Top with mozzarella cheese and bake at 400 degrees for 15 minutes
- Finish by sprinkling red pepper flakes and fresh parsley if desired