Switch up pasta night with this creamy, cheesy Chicken Spaghetti Recipe made with a kick of green chilis!
There was a time when my mom would make us spaghetti once or twice a week. But even she, a proud Italian-American, grew tired of it after a while. The trick for keeping spaghetti spectacular is to get creative with it. Sometimes, it needs a bit of spice or a creamier sauce—that’s where chicken spaghetti comes in.
This recipe is all about that creamy tomato sauce and green chilis for some heat. Add tender chicken breast and spaghetti, and you have a delightfully easy meal for families of all sizes.
There’s something so satisfying about chicken spaghetti because it’s more like a casserole, as it all comes together baked in the oven with a topping of melty mozzarella cheese. When it reaches golden-brown perfection, chicken spaghetti is like an invitation for all your loved ones to gather around the table and enjoy. So, while chicken spaghetti isn’t exactly authentic Italian fare, I think my mother would agree—it’s authentically delicious.
Is this the same as chicken Parm?
Although the two dishes are similar, chicken Parmesan and chicken spaghetti are different in a couple of ways. For starters, there’s no Parmesan in chicken spaghetti—just a whole lot of melty mozzarella and a creamy tomato sauce. You’re welcome to add Parmesan as a garnish if you’d like. Another difference is that, typically, chicken Parmesan is coated with breadcrumbs. You could add breadcrumbs if you wish, but given the amount of cheese and sauce in this recipe, the breading would become soggy quite quickly. Perhaps the biggest contrast to chicken Parmesan is green chilis. They add a delightful little kick of heat, which makes this recipe really stand out.
How do I store leftovers?
Let your chicken spaghetti cool to room temperature, then cover the baking dish with aluminum foil and refrigerate. If you don’t have much left, transfer the leftovers to an airtight container and refrigerate for 3 to 4 days. Then, when you’re ready to heat it up, transfer it back to an oven-safe dish and bake in the oven at 350°F for 10-15 minutes. The dish can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
Although chicken spaghetti could be a whole meal in and of itself, it also goes well with a side of Pull-Apart Garlic Bread or Garlic Toast. After all, you’re going to want to scoop up that sauce!
In my family, we also enjoy tossing together a simple Italian Salad, but I’ve also grown to love this Olive Garden Salad—it tastes just like the restaurant. Of course, you can choose from all kinds of green goodies, whether it’s something simple like Roasted Frozen Broccoli or a more complementary pairing such as Parmesan-Crusted Brussels Sprouts.
Chicken Spaghetti Recipe
Ingredients
- 2 boneless, skinless chicken breasts about 1 1/2 pounds
- Salt and pepper to taste
- 1 1/2 tablespoons olive oil
- 8 ounces dry spaghetti
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 3/4 teaspoon Italian seasoning
- 1 can diced tomatoes with green chilis (10 ounces) drained
- 1 cup shredded mozzarella cheese
- Fresh parsley chopped, optional, for garnish
Instructions
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Season chicken breasts with salt and pepper. Fillet each breast into two thinner cutlets. Heat a large skillet over medium heat and add olive oil.
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Cook cutlets in the skillet until golden brown and cooked through (about 7-10 minutes total). Remove chicken to a clean board and let it rest before cutting into bite-sized pieces.
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Meanwhile, bring a large pot of salted water to a boil. Add dry spaghetti and cook according to the package directions, stopping a couple of minutes before it reaches al dente. It will finish cooking in the oven. Drain and set aside.
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Using the same skillet as the chicken, add the diced onion and minced garlic. Sauté over medium heat for 3-4 minutes until soft. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and half-and-half. Let the sauce simmer and thicken for about 5 minutes. Stir in Italian seasoning and adjust salt and pepper to taste.
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Stir in the drained diced tomatoes with green chilis and the shredded chicken into the sauce. Then add the spaghetti and toss to combine evenly.
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Preheat your oven to 375°F. Transfer the chicken spaghetti mixture to a lightly greased 9×13-inch baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly over the top. Bake for 20 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh parsley if desired before serving.
Nutrition
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