Ingredients

2 boneless, skinless chicken breasts (about 1 1/2 pounds)

Salt and pepper (to taste)

1 1/2 tablespoons olive oil

8 ounces dry spaghetti

1 small yellow onion (diced)

3 cloves garlic (minced)

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup half-and-half

3/4 teaspoon Italian seasoning

1 can diced tomatoes with green chilis (10 ounces, drained)

1 cup shredded mozzarella cheese

Fresh parsley (chopped, optional, for garnish)

Instructions

Step 1: Season chicken breasts with salt and pepper. Slice each breast into two thinner cutlets. Heat olive oil in a large skillet over medium heat.

Step 2: Cook chicken cutlets in the skillet until golden brown and cooked through, about 7-10 minutes total. Remove from heat and let rest. Once cooled, cut into bite-sized pieces.

Step 3: Bring a large pot of salted water to a boil. Add dry spaghetti and cook according to package instructions, stopping a couple of minutes before al dente. Drain and set aside.

Step 4: In the same skillet used for chicken, sauté diced onion and minced garlic over medium heat for 3-4 minutes until softened.

Step 5: Stir in the flour and cook for 1 minute, then gradually whisk in chicken broth and half-and-half. Let the sauce simmer and thicken for about 5 minutes.

Step 6: Add Italian seasoning, then season with salt and pepper to taste. Stir in the drained diced tomatoes with green chilis and the shredded chicken pieces.

Step 7: Add the cooked spaghetti to the sauce and toss gently to combine.

Step 8: Preheat oven to 375°F. Transfer the chicken spaghetti mixture to a lightly greased 9×13-inch baking dish. Sprinkle shredded mozzarella cheese evenly on top.

Step 9: Bake for 20 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh parsley if desired before serving.

Tips & Variations

For more flavor, use homemade chicken broth or add a pinch of crushed red pepper flakes to the sauce for a mild kick.

Substitute half-and-half with heavy cream for an even richer sauce.

Try swapping mozzarella for cheddar or Monterey Jack cheese for a different cheesy profile.

Add sautéed bell peppers or mushrooms to the sauce for extra vegetables.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, using rotisserie chicken is a great shortcut. Simply shred the cooked chicken and add it to the sauce during step 6, skipping the initial cooking of raw chicken breasts.

How can I make this dish gluten-free?

Use gluten-free spaghetti and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce. Ensure the chicken broth is also gluten-free.