Ingredients
Equipment
Method
- Preheat your oven to 400°F (204°C).
- Slice each chicken breast in half horizontally so you have two thinner pieces. Pat dry, then season both sides with Italian seasoning, salt, and pepper.
- Heat olive oil in a large pan over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and cooked through. Transfer chicken to a plate and let cool. Dice into bite-sized pieces once safe to handle.
- Lower the heat to medium-low. Add butter to the same pan, scraping any browned bits from the bottom with a spatula as it melts.
- Add diced onion and cook for about 4 minutes, stirring often, until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring to coat. Let the mixture cook for about 2 minutes, stirring occasionally, until there is no raw flour smell.
- Pour in the chicken broth a little at a time, stirring well after each addition to keep the sauce smooth and thick. Gradually add the milk, whisking until the mixture is fully combined and creamy.
- While the sauce cooks, bring a large pot of salted water to a boil for the spaghetti. Cook pasta according to package instructions; drain and set aside.
- Let the sauce simmer gently while the pasta cooks. Add the softened cream cheese to the sauce, stirring continuously until it melts and the sauce is smooth.
- Reduce the heat under the sauce to low and allow it to cool slightly. Sprinkle in shredded cheddar and stir until fully melted and combined.
- If you'd like a looser sauce, stir in a bit of liquid from the diced tomatoes. Otherwise, drain the tomatoes and add them, along with the diced chicken, to the pan. Mix everything together.
- Add cooked spaghetti to the sauce and toss to coat evenly. If not using an oven-safe pan, transfer everything to a greased 9x13-inch casserole dish.
- Sprinkle mozzarella cheese evenly over the top. Bake uncovered for 15 minutes.
- If you want a golden-brown top, switch the oven to broil (475°F) for 1-2 minutes, watching closely so it doesn't burn.
- Remove from oven and allow to cool briefly. Garnish with red pepper flakes and chopped parsley before serving.
Nutrition
Notes
Feel free to use any type of bell pepper or swap mushrooms for extra veggies if needed. You can use any blend of shredded cheese you prefer, and if you like a little heat, add red pepper flakes or top with grated Parmesan. Leftovers keep well in the fridge for up to three days and tend to taste even better after the flavors meld—reheat in the microwave or gently on the stovetop with a splash of water if the pasta has absorbed some sauce.