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Dig into this smooth and cheesy chicken spaghetti, where tender chunks of chicken and melty cheese hug every noodle. Diced tomatoes with green chilies keep things lively with a little bit of heat. Bring on the cozy family vibes or impress your friends at a get-together—this is the dish everyone will love.
The first batch I ever whipped up surprised me with how fast that creamy cheese sauce came together. Those Rotel tomatoes totally take it up a notch. It quickly became my trusty dish for when I'm craving a little extra comfort or for friend nights when everyone asks for more cheese.
Fluffy Ingredients
- Thin spaghetti: cooks in a flash and grabs onto all that sauce so you get creamy goodness in every forkful
- Cream cheese, softened: makes the sauce super smooth let it sit out a bit so it melts right in
- Cheddar cheese, shredded: gives tang and sharp bite freshly grated cheese always melts better
- Diced tomatoes with green chilies: Rotel brings a juicy punch and just the right spice level
- Boneless skinless chicken breasts: slice thin for juiciness, sear for flavor and protein without fat
- Mozzarella cheese, shredded: sprinkle on top for those amazing melted cheese strings
- Red pepper flakes and fresh parsley for garnish: gives a vibrant look and a peppery kick
- Salt and black pepper: don't hold back, season both sauce and chicken freshly cracked pepper wins
- Olive oil: use for searing chicken and adding a touch of flavor go bold with extra-virgin
- Butter: forms the rich core of your sauce European style butter if you want a little extra
- Yellow onion, diced: softens up with the butter to lay the flavor foundation pick ones with a dry tight skin
- Garlic, minced: for a brighter aroma fresh is best
- All-purpose flour: thickens everything up a basic unbleached kind is great
- Chicken broth: ties the sauce together low-salt is ideal so you can tweak the flavor
- Milk: gives it a velvety finish full-fat is your friend for this one
- Italian seasoning: stick with blends that start with oregano and basil for real flavor
Easy Step-by-Step Directions
- Finish it Off:
- After baking, take it out and scatter parsley and pepper flakes on top for zing and color. I can't resist garlic bread on the side—it just completes the whole meal for me.
- Let’s Combine and Bake:
- Mix the noodles into the sauce until it’s all nicely coated. Got an oven-safe skillet? Just leave it all there. Otherwise, dump it in a buttered baking dish. Top it off with mozzarella. Bake open at 400 until it’s nice and bubbly—about 15 minutes. Want a crispy cheese topping? Flip on the broiler fast and keep an eye out.
- Bring In the Cheese and Tomatoes:
- Once the sauce is smooth, stir in cream cheese until you can’t see it. Lower the temp so the sauce chills out, then add cheddar a bit at a time for a slow melt. Strain the tomatoes but hang on to the juices unless you like it thicker. Add the tomatoes and chopped chicken into the skillet and stir it up.
- Make that Cheese Base:
- Add chicken broth slowly, whisk all along so the sauce stays velvety. Next, pour in milk and whisk again—no lumps allowed. While your sauce thickens up, toss spaghetti in some boiling water and cook just like the box says.
- Sauce Station:
- Turn the heat down. Throw butter in the pan and scrape all that good stuff from the bottom as it melts. Add diced onion and let it mellow out for a few minutes. Stir in garlic for about a minute so the kitchen smells amazing. Sprinkle in flour, coat everything, and stir a couple minutes until it loses that raw taste.
- Get the Chicken Ready:
- Slice chicken breasts through the middle for thinner pieces and pat them dry. Dust both sides with salt, pepper, and lots of Italian seasoning. Heat olive oil in a skillet and cook chicken five to six minutes per side to get a nice crust. Let them rest, then cut into bite-size chunks.
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When I use mozzarella, everyone loses their minds over those cheesy strings. My nephew once made a game out of seeing how far he could stretch his cheese before it snapped—we’re still laughing about it!
Keeping It Fresh
Cool everything all the way, then stash leftovers in a sealed tub in your fridge for up to three days. Freezing? Just split into meal-size portions and pack them in freezer-safe containers—they’ll be good for three months. When it’s time to reheat, add a splash of milk or broth and warm on the stovetop or in the oven (covered), so it stays creamy instead of drying out.
Easy Ingredient Swaps
Grab rotisserie or any pre-cooked chicken to save a step. No cream cheese? Go with mascarpone or toss in sour cream for a tangy kick. No cheddar or mozzarella? Any cheese that melts nicely, like Colby or Monterey Jack, will work. If you need gluten-free, pasta subs in just fine—just check for doneness earlier.
How To Serve It
Spoon it up hot and fresh out of the baking dish for a crowd-pleasing main. Toss together a crisp salad or roast up some green beans to round out your meal. Add homemade garlic bread or warm breadsticks to scoop up all that extra cheesy sauce—you won't want to leave a drop behind.
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Cultural Backstory
This cheesy chicken spaghetti is a big deal across the South—think church potlucks, family gatherings, the works. There’s a reason it’s a comfort classic: ingredients are cheap, simple, and everyone goes back for seconds. That pop from Rotel tomatoes? That’s a tip of the hat to Tex-Mex, adding flavor without too much heat.
Frequently Asked Questions
- → Can I use pre-cooked chicken instead of cooking fresh?
Totally! Just toss in 2 cups of cooked chicken, whether it’s leftover or rotisserie, right when you add the tomatoes.
- → Why is it better to shred cheese from a block?
Shredding your own cheese melts way smoother, so your sauce stays extra creamy. Bagged stuff’s got fillers that don’t melt as nicely.
- → Is it possible to make this ahead and store it?
For sure! Stash it in something airtight, stick it in the fridge for up to three days, or freeze up to three months.
- → Can I use a different type of pasta?
Definitely! Angel hair, regular spaghetti, or anything you’ve got works, though thin spaghetti grabs the sauce best.
- → How do I prevent cheese from becoming grainy in the sauce?
Let the sauce cool for a bit before stirring in the cheddar. Keep the heat low while adding cheese so it stays silky, not gritty.