Chicken Spaghetti

Creamy chicken spaghetti with cream cheese, cheddar cheese, and mozzarella cheese! Roto tomato and homemade creamy cheese sauce go great together!

Creamy chicken spaghetti with cream cheese, cheddar cheese, and mozzarella cheese! Rotel tomatoes add a pop of color and extra flavor to this dish and pair perfectly with this creamy cheese sauce.

Ingredients

• 2 boneless skinless chicken breasts
• 2 teaspoons Italian seasoning
• salt and pepper
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 diced yellow onion
• 3 garlic cloves (minced)
• 4 tbsp flour
• 1½ cup chicken broth
• ¾ cup milk
• 4 oz. softened cream cheese
• 1 cup grated cheddar cheese
• 10 oz. diced tomatoes and green chilies
• 8 oz. thin spaghetti
• 1 cup grated mozzarella cheese
• red pepper flakes and chopped parsley for garnish 

Chicken Spaghetti

Instructions

1. Preheat the oven to 400 degrees.
2. Boil the chicken (optional, you can use boiled chicken)
3. Cut the chicken in half lengthwise and cut it into 2 thin slices. Dry lightly and season lightly with salt/pepper and Italian seasoning.
4. Heat the olive oil over medium heat and sear the chicken for 5-6 minutes on each side. Take it out and set it aside. When cool enough to touch, cut into bite-sized pieces.

make the sauce

1. Reduce heat to medium-low. Melt the butter in the same pan and clean the bottom of the chicken with a silicone spatula. This is called "dashi" and enhances the flavor of the sauce. Add the onions and cook until softened, about 4 minutes. Add garlic and simmer for 1 minute.
2. Sprinkle flour over onions and mix. Stir-fry for about 2 minutes until the smell of flour disappears.
3. Add chicken broth to the sea squirt to keep the roux thick. Stir between each splash. Then add the milk little by little. Mix and whisk until smooth.
4. (Start boiling the water for the pasta now. Cook and drain according to package directions.)
5. In the meantime, heat the pasta water and bring the sauce to a boil. Add softened cream cheese and stir constantly until smooth and creamy. This is more difficult if the cream cheese is cold.
6. Reduce heat and allow the base to cool slightly. Sprinkle with grated cheddar cheese and stir.
7. If you want to thin the sauce a little, add a little juice from diced tomatoes. If not, drain the juice and add the tomatoes along with the chicken. Mix.
8. Stir in spaghetti. If not using an ovenproof pan, place it in her lightly oiled 9x13 casserole dish.