Description

This comforting Chicken Spaghetti recipe features tender chicken breasts cooked in a creamy, flavorful sauce with diced tomatoes and green chilis, combined with spaghetti and topped with melted mozzarella cheese. Perfect for a cozy family dinner, it’s baked to bubbly perfection and garnished with fresh parsley for a burst of freshness.

Ingredients

Scale

Chicken and Pasta

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

Sauce

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)

Topping and Garnish

1 cup shredded mozzarella cheese
Fresh parsley (chopped, optional, for garnish)

Instructions

Season and Prepare Chicken: Season the chicken breasts with salt and pepper. Fillet each breast into two thinner cutlets for even cooking.
Cook Chicken Cutlets: Heat olive oil in a large skillet over medium heat. Cook the chicken cutlets until golden brown and cooked through, about 7-10 minutes total. Remove from skillet and let rest before cutting into bite-sized pieces.
Boil Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to package directions, stopping a couple of minutes before al dente as the pasta will finish cooking in the oven. Drain and set aside.
Sauté Onion and Garlic: Using the same skillet, add diced onion and minced garlic. Sauté for 3-4 minutes over medium heat until softened.
Make Sauce: Stir in the flour and cook for 1 minute to remove the raw taste. Gradually whisk in chicken broth and half-and-half, then simmer for about 5 minutes until the sauce thickens. Stir in Italian seasoning and season with salt and pepper to taste.
Combine Ingredients: Stir in the drained diced tomatoes with green chilis and shredded chicken into the sauce. Add the cooked spaghetti and toss well to combine everything evenly.
Prepare for Baking: Preheat oven to 375°F (190°C). Transfer the chicken spaghetti mixture to a lightly greased 9×13-inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
Bake: Bake for 20 minutes, or until the cheese is melted, bubbly, and golden in spots.
Garnish and Serve: Remove from oven and garnish with chopped fresh parsley if desired. Serve warm and enjoy your creamy baked chicken spaghetti.

Notes

To ensure perfectly cooked pasta, undercook it slightly before baking, as it will continue to cook in the sauce.
You can substitute half-and-half with whole milk or heavy cream for a richer sauce.
For a spicier kick, add some crushed red pepper flakes when sautéing the garlic and onion.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
To make it gluten-free, substitute regular spaghetti and flour with gluten-free alternatives.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Chicken Spaghetti, Creamy Chicken Pasta, Baked Chicken Pasta, Comfort Food, Italian Inspired