The Most Incredible Chicken Spaghetti
Get ready to transform dinner time with "The Most Incredible Chicken Spaghetti," a comforting, flavor-packed casserole that’s guaranteed to impress. This creamy, cheesy dish combines tender shredded chicken, perfectly cooked spaghetti, and a luscious homemade sauce infused with garlic, onion, and just the right kick from diced tomatoes and green chilies. Topped with melty cheddar cheese and baked to golden perfection, this one-pan wonder is as satisfying as it is easy to make. With a blend of pantry staples, fresh ingredients, and an irresistibly creamy texture, it’s the ultimate weeknight dinner or potluck favorite. Perfectly seasoned and finished with a sprinkle of fresh parsley, this recipe is your go-to for comfort food done right!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 1.5 lbs Chicken breasts (boneless, skinless)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 3 tbsp Butter
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 3 tbsp All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 2.5 cups Shredded cheddar cheese
- 0.5 cups Shredded Parmesan cheese
- 1 can (10 oz) Diced tomatoes with green chilies (drained)
- 2 tbsp Fresh parsley (chopped)
Instructions
Cook the spaghetti according to package directions until al dente. Drain and set aside.
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until fully cooked. Remove from the skillet, let rest for 5 minutes, and then shred or cube the chicken.
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the softened onions and garlic, stirring continuously to form a roux. Cook for 1-2 minutes.
Slowly whisk in the chicken broth, a little at a time, to avoid lumps. Whisk in the heavy cream and cook, stirring frequently, until the sauce starts to thicken, about 3-4 minutes.
Add 2 cups of shredded cheddar cheese and the Parmesan cheese, stirring until melted and smooth.
Stir in the diced tomatoes with green chilies and the cooked chicken. Mix well to combine.
Add the cooked spaghetti into the sauce, tossing to coat the pasta evenly.
Transfer the mixture to a greased 9x13-inch baking dish. Top with the remaining 0.5 cup of cheddar cheese.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until the cheese on top is melted and bubbly.
Garnish with fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
4575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.9 g | 351% | |
| Saturated Fat | 147.6 g | 738% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 7490 mg | 326% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 20.3 g | ||
| Protein | 332.3 g | 665% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2751 mg | 212% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3228 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
