Effortless Chicken Spaghetti Three Cheese (Print Version)

# Ingredients:

→ Poultry

01 - 2 small skinless, boneless chicken breasts

→ Seasonings

02 - Fresh chopped parsley for sprinkling
03 - Red pepper flakes to finish (if you want)
04 - Black pepper, to your liking
05 - Salt, add as needed
06 - 2 teaspoons of Italian blend spices

→ Pan Ingredients

07 - 4 tablespoons of butter, unsalted
08 - 2 tablespoons olive oil

→ Aromatics

09 - 3 garlic cloves, finely chopped
10 - 1 small yellow onion, diced

→ Sauce Thickener

11 - 4 tablespoons plain all-purpose flour

→ Liquids

12 - 180 ml whole milk
13 - 360 ml chicken stock

→ Cheeses

14 - 100 g mozzarella cheese, shredded
15 - 100 g cheddar cheese, shredded
16 - 115 g cream cheese, left out to soften

→ Vegetables

17 - 285 g canned diced tomatoes and green chilies (like Rotel), drained

→ Pasta

18 - 225 g thin cut spaghetti

# Instructions:

01 - Once it's out of the oven, toss on chopped parsley and a pinch of red pepper flakes if that's your thing. Dig in while it's still hot. Some garlic bread on the side works great, too.
02 - Sprinkle on the mozzarella to cover it all, then it goes in the oven with no lid for 15 minutes, just until the top cheese melts. If you like it bubbly and browned, pop it under the broiler at 245°C for a quick 1–2 minutes, but watch it close so it doesn't burn.
03 - Carefully fold the spaghetti into your cheesy sauce mix so it gets coated all over. If your pot can't go in the oven, now's the time to move everything into your prepared dish.
04 - Drop the softened cream cheese into your sauce and stir until it's smooth. Let it sit for a second to cool off, then slowly mix in the cheddar until you get that creamy goodness. If your sauce's too thick, splash in a bit of tomato juice, but if not, just drain your tomatoes well. Dump in the diced tomatoes and cooked chicken. Stir all that together.
05 - Get your pasta going in a pot of boiling water, using the package directions. Once it hits al dente, drain and leave it aside.
06 - Little by little, pour in the chicken stock, giving it a good stir each time so it stays nice and smooth. After that, do the same with the milk—nice and slow, whisking as you go. Turn the heat low to keep the sauce cozy while you tackle the pasta.
07 - Turn the heat down to medium-low, then throw in the butter to melt. Scrape up any crispy bits in there—they make it tasty. Add your onions, cooking them about 4 minutes until soft, then garlic for about one more minute. Scatter over the flour and stir to coat everything, cooking a couple minutes to take out the raw flour flavor.
08 - Cut the chicken lengthwise so it's thinner, pat dry, and season both sides with Italian seasoning, salt, and pepper. Heat the olive oil on med-high in a big pot, sear each piece for 5–6 minutes per side until done. Cool for a bit, then cut into bite-sized chunks.
09 - Get your oven warmed to 200°C. If you aren't using a pot safe for the oven, prep a 33x23 cm baking dish with a little grease so nothing sticks.

# Notes:

01 - Grate your own cheese with a block for the smoothest, meltier result; those pre-shredded bags don't melt as well.
02 - The cheese sauce mixes together better if the base has cooled a bit—keeps the cheddar from turning gritty or splitting.
03 - Got leftover chicken or rotisserie? Feel free to swap it in. But cooking the chicken in the pot adds a bit more flavor.
04 - Keep leftovers in a covered container in the fridge for up to three days. Or freeze for three months—the sauce might be a little different after thawing.

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