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Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 8 oz spaghetti
  • 1 lb boneless skinless chicken breasts, cut into bite-size cubes
  • 1 tsp salt, divided
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 3 garlic cloves, minced
  • 1 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3/4 cup shredded low-moisture mozzarella cheese, divided
  • 2 tbsp grated parmesan cheese
  • Fresh chopped parsley, for serving

Method
 

  1. Cook spaghetti in salted boiling water until just al dente. Drain and set aside.
  2. Season chicken with 1/2 tsp salt and the pepper. Melt 1 tbsp butter in a large oven-safe skillet over medium-high heat and brown the chicken on all sides until cooked through, about 6 to 7 minutes. Remove to a plate.
  3. Lower heat to medium and melt remaining butter. Sauté garlic 30 seconds, then whisk in flour and cook 1 minute. Gradually whisk in milk, Italian seasoning, remaining salt, and red pepper flakes. Simmer until thickened, 2 minutes. Off heat, stir in cheddar, half the mozzarella, and all the parmesan until smooth.
  4. Toss the cooked spaghetti and chicken with the cheese sauce in the skillet. Sprinkle remaining mozzarella on top.
  5. Bake at 375°F (190°C) for 25 to 30 minutes until top is golden and edges are bubbly. Let rest 5 minutes, then scoop into bowls and top with parsley.

Notes

If you used a skillet that is not oven-safe, pour the mixture into a greased 9×13 baking dish before topping with cheese and baking. For a spicier kick, add an extra pinch of red pepper flakes or a few cracks of black pepper right before serving. The resting time is important for clean servings so the sauce sets a bit.