What To Make With Chicken And Spaghetti Noodles

Ingredients For Chicken Spaghetti

I prefer to keep things simple whenever I can, so you might already have everything you need to prepare this recipe for chicken spaghetti. Here’s a list of ingredients you’ll need:

• Chicken: I opted for two boneless skinless chicken breasts. However, you can definitely substitute boneless, skinless chicken thighs if money is tight.
• Aromatics: To add a wonderful base layer of flavor to the casserole, onions and garlic are sautéed in butter.
• Butter The butter and all-purpose flour are then combined to make a basic roux that thickens the creamy sauce.
• Chicken Broth: The roux and chicken broth combine to make a thick, rich sauce. Additionally, since high-quality chicken broth enhances the flavor of your food, we always advise using it. We use Better than Bouillon to make our broth.
• Seasoning: All you need is a basic mixture of salt, pepper, and Italian seasoning!
• Cheddar When we tested this recipe with just cheddar cheese at first, the flavor was significantly enhanced by adding some mozzarella cheese as well!
• Heavy Cream: Using heavy cream gives the sauce a beautiful creamy texture and adds even more richness to the meal.
• Rotel: Don’t skip the can of Rotel tomatoes with green chiles; it gives the cream sauce a ton of flavor and elevates this chicken casserole to a whole new level!

Try our homemade garlic bread or some crusty bread with this chicken casserole. To keep dinner straightforward and uncomplicated, it would also go nicely with a basic side salad. Having said that, my family and I thoroughly loved this dish on its own and didn’t require any additional sides!

• 2 boneless, skinless chicken breasts (about 1.5 lb total) ($4.70)
• 1 Tbsp olive oil ($0.12)
• 1/2 Tbsp salt (for the pasta water) ($0.04)
• 8 oz spaghetti ($0.62)
• 1/4 cup salted butter ($0.52)
• 1 onion, diced ($0.32)
• 2 cloves garlic, minced ($0.16)
• 1/4 cup all-purpose flour ($0.06)
• 2 cups chicken broth ($0.34)
• 1/2 tsp salt ($0.02)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 1/2 tsp Italian seasoning ($0.05)
• 1 cup shredded cheddar cheese, divided ($1.24)
• 1 cup shredded mozzarella cheese, divided ($1.24)
• 1 cup heavy cream ($1.36)
• 1 10oz. can diced tomatoes with green chiles, drained (Rotel) ($1. 00).

• Preheat the oven to 375°F. Carefully fillet each chicken breast into two thinner cutlets with a sharp knife. Add the olive oil to a large, deep skillet that is heated to medium. The four chicken cutlets should be added to the skillet and cooked for seven to ten minutes on each side, or until they are cooked through and golden brown. After transferring the chicken to a sanitized chopping board, let it rest.
• Bring a large pot of water to a boil over high heat while the chicken cooks. After adding the spaghetti pasta and half a tablespoon of salt to the water, boil the pasta until it is soft, or al dente. Drain the pasta in a colander.
• While the pasta is cooking, start making the sauce. Melt the butter in the same skillet you used to cook the chicken over medium-high heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes or until onion is translucent.
• Add the flour to the skillet and mix it with the garlic and onion. Cook, stirring occasionally, for 2 to 3 minutes, or until flour begins to turn golden brown.
• Pour the chicken broth into the skillet gradually, stirring to completely dissolve the flour in the skillet’s bottom. When the sauce comes back to a simmer, the flour will begin to thicken it. To the skillet, add the heavy cream, 1/2 cup each of cheddar and mozzarella cheese, 1/2 tsp of salt, black pepper, and Italian seasoning. Stir until the sauce is smooth and the cheese has melted.
• Cut the chicken breasts into smaller ½-inch pieces after they have rested.
• After turning off the heat, place the cooked spaghetti, chopped chicken, and drained diced tomatoes with green chiles in the skillet. Mix until combined.
• Add the chicken spaghetti mixture to a 9×13” casserole dish. Place the remaining 1/2 cup of mozzarella and 1/2 cup of cheddar cheese on top.
• Bake the casserole for 25 minutes in a preheated oven, or until the cheese is melted and bubbly around the edges.

How to Make Chicken Spaghetti

Check out the recipe card for complete step-by-step instructions. This easy pasta dinner can be prepared in just 10 minutes and is ready in just over 30 minutes! Here are some step-by-step photos for your reference.

• Prepare the pasta: Boil the spaghetti in salted water until it reaches a firm texture. Drain.
• To sauté the vegetables, heat up some oil in a big skillet and add the peppers and onions. Cook until softened.
• Add chicken and cook until no longer pink. Add the seasonings to the chicken and cook briefly.
• Stir in the flour until no white remains. This will thicken our sauce.
• To make the sauce, combine the milk and broth, simmer until it thickens, and then stir in the cheese.
• To assemble and serve, mix the spaghetti and sauce together.

You guessed it: spaghetti and chicken make up classic chicken spaghetti. After both are cooked, they are combined with a creamy cheese sauce. This ultimate comfort food is often enhanced with peppers and onions, while paprika and chili powder add a hint of smoky flavor and a little heat.

Store leftovers in the refrigerator for up to three days or the freezer for up to three months when stored in an airtight container. Reheat over low heat on the stove, adding a little broth or cream as needed, until thoroughly heated.

Put any leftover spaghetti—into baking dishes that are safe to freeze—into any size you choose! Cover with plastic wrap and foil or a tight-fitting lid. To prevent mushy pasta during reheating, I advise fully thawing the pasta beforehand. Toss in some water, broth, or cream, then reheat covered in the oven or on the stove.

• Cube the chicken. To ensure that the chicken breast cooks quickly and blends well with the pasta, remember to cube it up into smaller pieces.
• Cook the pasta al dente. A little underdone pasta complements the creamy sauce better.
• Shred your own cheese. Pre-shredded cheeses can result in a grainy texture when melted. I recommend shredding your own for the best results.
• Use leftover/rotisserie chicken. This dish is a fantastic way to use up any leftover baked chicken breast, instant pot shredded chicken, or shredded chicken that you may have lying around.

• Add other veggies. You are welcome to use the onion and pepper to sauté other vegetables. Try adding diced canned green chiles or rotel tomatoes (just drain the tomatoes first!) to turn up the heat. You can also try adding mushrooms, peas, carrots, broccoli florets, zucchini, and more!
• Lighten it up. Although the flavor of heavy cream is the richest, you can lighten the sauce by using any kind of milk.
• Make it vegetarian. Just leave out the chicken and use vegetable broth!.
• Use another pasta shape. Alright, so it won’t be chicken spaghetti, but it still tastes great.
• Try other meat. I know. Then it won’t be chicken spaghetti. However, you can also make this pasta dish with other kinds of meat. Try leftover turkey, diced ham, or cooked ground beef. Alternatively, you could garnish it with some cooked and crumbled bacon!

This gooey chicken spaghetti can be served by itself, or you can add a side dish to make the meal even more substantial. Try some roasted veggies, roasted green beans, breadsticks or garlic bread, or just a basic green salad.

What Is Chicken Spaghetti?

I know you were wondering how on earth chicken and spaghetti go together when you read that phrase, but let me calm your fears. You’re probably familiar with the classic spaghetti sauce recipe, but this isn’t it. Tender chicken and spaghetti noodles are coated in a creamy, cheesy, incredibly flavorful cream sauce in chicken spaghetti. Additionally, tangy Rotel tomatoes are added to balance the dish’s creaminess and add even more flavor. After that, the mixture is put in a casserole dish and baked until the sides are bubbly and oozy. Alright, just thinking about it makes me drool here again!