Chicken Spaghetti Three Cheese

This creamy chicken spaghetti brings together the comfort of a homemade cheese sauce with just the right touch of heat from diced tomatoes and green chilies. Every bite is a blend of tender chicken, gooey cheese, and perfectly cooked pasta that hits the spot for family dinners or special gatherings.

The first time I made this I was genuinely surprised by how quickly the creamy sauce came together and how the Rotel tomatoes elevated the whole dish. Since then it has become a go-to whenever I need a little cozy comfort or have friends coming over who appreciate extra cheese.

Ingredients

• Boneless skinless chicken breasts: brings lean protein and stays juicy when seared slicing thinly makes a difference
• Italian seasoning: adds classic flavor try to pick a blend with oregano and basil as the first ingredients
• Salt and black pepper: season the chicken and sauce use freshly ground pepper if possible for best flavor
• Olive oil: helps achieve a golden sear on the chicken opt for a robust extra virgin oil
• Butter: creates a rich base for the sauce European-style butter adds extra depth
• Yellow onion, diced: forms the foundation of the sauce look for onions with tight dry skins
• Garlic, minced: fresh cloves make a difference for a full aroma
• All-purpose flour: thickens the sauce simple unbleached flour works well
• Chicken broth: builds flavor in the sauce low-sodium broth lets you control the seasoning
• Milk: brings creaminess choose whole milk for best texture
• Cream cheese, softened: brings unbeatable silkiness to the sauce let it sit at room temp to melt in smoothly
• Cheddar cheese, shredded: gives sharp nutty flavor grating a block ensures better melting
• Diced tomatoes with green chilies: add juicy texture and a hint of spice Rotel brand is a classic choice
• Thin spaghetti: cooks quickly and mingles with the sauce for every bite
• Mozzarella cheese, shredded: gives a bubbly crust grating fresh mozzarella means ultimate melt
• Red pepper flakes and fresh parsley for garnish: brighten the final dish

Step-by-Step Instructions

Prepare the Chicken:

Pat chicken dry then slice in half horizontally for thinner pieces seasoning both sides with salt pepper and Italian seasoning. In a skillet over medium-high heat add olive oil and sear chicken on each side for about five to six minutes until golden. Remove set aside to rest and once cooled dice into bite-size pieces.

Build the Sauce:

Lower heat to medium-low. Add butter to the same skillet scraping up flavorful brown bits with a spatula as it melts. Toss onions into the melted butter and cook slowly until softened about four minutes. Sprinkle in minced garlic and stir for one minute allowing the aroma to bloom. Next sprinkle flour over the onion and stir thoroughly to coat cooking for about two minutes to remove any raw flour taste.

Create the Cheese Base:

Pour in chicken broth in small amounts stirring well between each addition to keep the sauce thick and smooth. Gradually add milk whisking until perfectly blended and no lumps remain. While waiting for the sauce to simmer and thicken start boiling water for pasta and cook the spaghetti following package directions.

Add Cheeses and Tomatoes:

When sauce is creamy add softened cream cheese stirring continuously until it melts completely. Lower the heat and let the sauce cool a little before slowly introducing shredded cheddar stirring until it melts in smoothly. Drain tomatoes well but reserve the liquid in case you want a thinner sauce. Add the diced tomatoes and cooked chicken stirring until evenly blended.

Combine and Bake:

Stir cooked spaghetti into the sauce making sure every strand is coated. If your skillet is oven-safe you can continue in the same pan otherwise transfer everything into a greased baking dish. Scatter mozzarella generously over the top. Bake at 400 degrees uncovered for about 15 minutes or until bubbling. For a golden cheesy crust broil briefly but watch closely.

Finish and Serve:

Remove from the oven and sprinkle with red pepper flakes and chopped parsley for extra zing and color. I never skip serving this with garlic bread for a picture-perfect comfort meal.

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Mozzarella is always my favorite in this dish because it creates those irresistible cheese pulls that everyone goes crazy over. One time my nephew spent dinner just seeing how long he could stretch his cheese before it finally broke and we still laugh about it.

Storage Tips

Let leftovers cool completely then transfer to an airtight container. Store in the refrigerator for up to three days. For longer storage freeze individual portions in freezer-safe containers for up to three months. When reheating from frozen add a splash of milk or broth and warm gently on the stove or covered in the oven to restore creaminess.

Ingredient Substitutions

You can use rotisserie or leftover grilled chicken if you are short on time. If you are out of cream cheese try mascarpone or even a spoonful of sour cream for tang. Any melty cheese like Monterey Jack or Colby can step in for cheddar or mozzarella if needed. Gluten-free pasta works well too just keep a close eye as it cooks.

Serving Suggestions

This dish makes a hearty main course served straight from the casserole dish. Pair with a fresh salad or oven-roasted green beans for a complete meal. For an extra treat serve with homemade garlic bread or breadsticks which are perfect for scooping up any extra sauce.

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Cultural Context

Chicken spaghetti is a Southern favorite often found at potlucks and family reunions. It is a classic comfort food that brings people together thanks to its affordable ingredients and crowd-pleasing flavors. The use of Rotel tomatoes is a nod to Tex-Mex traditions adding just enough kick without making it spicy.

Frequently Asked Questions

→ Can I use pre-cooked chicken instead of cooking fresh?

Yes, you can substitute 2 cups of cooked chicken, such as leftover or rotisserie, and add it in with the diced tomatoes.

→ Why is it better to shred cheese from a block?

Freshly shredded cheese melts more smoothly, giving the sauce a creamier consistency compared to pre-shredded cheese, which contains additives.

→ Is it possible to make this ahead and store it?

Absolutely. Store the prepared dish in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

→ Can I use a different type of pasta?

Yes, regular spaghetti, angel hair, or other pasta types can be used, though thin spaghetti is preferred for texture and sauce distribution.

→ How do I prevent cheese from becoming grainy in the sauce?

Let the sauce cool slightly before adding cheddar, and avoid high heat when stirring in cheeses to maintain a smooth texture.