Chicken Spaghetti
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!
Servings: 6 servings
Ingredients
- 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.
Notes
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.