Baked Chicken Spaghetti
This Baked Chicken Spaghetti is creamy, cheesy, and packed with flavor from seared chicken, diced tomatoes with green chilies, and a rich homemade sauce. Topped with melty mozzarella and baked to golden perfection, it’s a comforting, family-friendly dinner.
Ingredients
- 2 small boneless skinless chicken breasts
- 2 tsp Italian seasoning
- Salt & pepper to taste
- 2 Tbsp olive oil
- 4 Tbsp butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 4 Tbsp flour
- 1½ cups chicken broth
- ¾ cup milk
- 4 oz cream cheese softened
- 1 cup cheddar cheese shredded
- 10 oz diced tomatoes & green chilies
- 8 oz thin spaghetti
- 1 cup mozzarella cheese shredded
- Red pepper flakes & parsley for garnish
Instructions
- Preheat oven to 400°F.
- Slice and season chicken.
- Sear in oil until cooked, then dice.
- In the same pot, melt butter and cook onions 4 min, then garlic 1 min.
- Stir in flour, cook 2 min.
- Gradually add broth and milk, whisking until thick.
- See full steps with tips & photos → https://mischacrossing.com/baked-chicken-spaghetti/
Notes
- Use rotisserie chicken for a faster prep.
- Substitute penne or rotini if spaghetti isn't on hand.
- Add spinach or mushrooms for extra vegetables.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.