This Chicken Spaghetti is a comfort food dish that’s creamy, cheesy and budget-friendly. Loaded with cheese, white meat chicken, tomatoes and green chiles, it’s a quick and easy family dinner!
Hey there folks! Today, I’m sharing an oldie, but a goodie. I’ve been making this Chicken Spaghetti for years and growing up, my boys always loved it.
I love it not only because it’s a delicious comfort food dish, but because it takes a minimal amount of prep time.
Think of a mashup between a mac and cheese and a zesty queso with added chicken. Total winner winner of a dinner guys.
Why You’ll Love this Recipe
Who doesn’t love a good comfort food dish? This one is creamy and cheesy and the tomatoes and green chiles give it that zest you won’t forget!
You can make this recipe super easy if your local market carries already shredded chicken. If not, you can just cook up two boneless skinless chicken breasts in your oven or on your stovetop and shred yourself. You’ll need about 3 cups of shredded chicken.
Ingredients You’ll Need
- spaghetti
- butter
- yellow onion
- garlic
- all-purpose flour
- low-sodium chicken broth
- coarse kosher salt and pepper
- heavy cream
- sharp yellow cheddar cheese
- monterey jack cheese
- canned Rotel tomatoes and green chiles
- shredded chicken
Step-By-Step Instructions
The first step is to cook your spaghetti, al dente, according to the package directions. While your are waiting for the water to boil and for the pasta to cook you can make your sauce.
The second step is to melt your butter in a deep oven proof skillet. You’ll add your onion and cook for 2-3 minutes over medium heat, stirring often, followed by your garlic. You’ll continue to cook the garlic and onions for an additional minute.
The third step is to sprinkle the flour over the onion mixture and cook over medium-low heat for two minutes, stirring often to prevent from browning.
The fourth step is to slowly whisk in the broth followed by the salt and pepper, heavy cream and 3/4 cup of the shredded sharp yellow cheddar and 3/4 cup of the shredded monterey jack cheese. You will whisk until the cheese is melted and the mixture is smooth.
The last step is to add in your spaghetti, Rotel tomatoes and green chiles and shredded chicken. You’ll mix until everything is well combined.
Sprinkle on the remaining cup of the cheeses and bake for 20-25 minutes until bubbling around the edges.
I enjoy the cheddar and monterey jack cheese combination, but you could also use all cheddar or a combo of cheddar and mozzarella. Sometimes it just depends on what I’ve got in the fridge.
If you don’t have a deep oven proof skillet you can cook everything in a large pot and pour the pasta mixture into a 9×13 baking dish, top with the remaining cheese and bake.
Can’t beat a delicious comfort food dish any time of year!
Please let me know if you give it a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chicken Spaghetti
I always freshly grate my cheeses. Freshly shredded melts better than the shredded cheese in the bags from the market.
If you can’t find already shredded chicken, you can cook your chicken breasts in the oven and shred yourself. You can also opt to grab a rotisserie chicken from your local market and shred that for this recipe.
More Delicious Pasta Recipes to Enjoy
Chicken Spaghetti
Print Recipe Pin RecipeIngredients
- 8 oz. spaghetti
- 1/4 cup butter
- 1 cup yellow onion, diced
- 3 cloves garlic, finely minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tsp. coarse kosher salt
- 1/2 tsp. pepper
- 3/4 cup heavy cream
- 1 1/4 cups freshly shredded yellow cheddar cheese, divided
- 1 1/4 cups freshly shredded monteey jack cheese
- 1 10-oz. can Rotel Tomatoes with Green Chiles
- 3 cups shredded chicken
Instructions
- Preheat oven to 375 degrees.
- Cook spaghetti, al dente, according to the package directions. DRain and set aside.
- Melt butter in a deep oven proof skillet over medium heat. Add onion and cook for 2-3 minutes over medium heat, stirring often, followed by your garlic. You'll continue to cook the garlic and onions for an additional one minute.
- Sprinkle the flour over the onion mixture and cook over medium-low heat for two minutes, stirring often to prevent from browning.
- Slowly whisk in the broth followed by the salt and pepper, heavy cream and 3/4 cup of the shredded sharp yellow cheddar and 3/4 cup of the shredded monterey jack cheese. You will whisk until the cheese is melted and the mixture is smooth.
- Add in spaghetti, Rotel tomatoes and green chiles and shredded chicken. You'll mix until everything is well combined.
- Sprinkle on the remaining cup of the cheeses and bake for 20-25 minutes until bubbling around the edges and lightly browned on top.
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