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The Boat Shed Kitchen

Baked Chicken Spaghetti

This baked chicken spaghetti combines juicy seared chicken, a rich homemade cream sauce, cheddar and mozzarella cheeses, and a hint of spice from tomatoes and green chilies. It’s finished in the oven for that irresistible cheesy top layer.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 small boneless skinless chicken breasts
  • 2 tsp Italian seasoning
  • Salt & pepper to taste
  • 2 Tbsp olive oil
  • 4 Tbsp butter
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 4 Tbsp flour
  • 1½ cups chicken broth
  • ¾ cup milk
  • 4 oz cream cheese softened
  • 1 cup cheddar cheese shredded
  • 10 oz diced tomatoes & green chilies
  • 8 oz thin spaghetti
  • 1 cup mozzarella cheese shredded
  • Red pepper flakes & parsley for garnish

Method
 

  1. Preheat oven to 400°F.
  2. Slice and season chicken.
  3. Sear in oil until cooked, then dice.
  4. In the same pot, melt butter and cook onions 4 min, then garlic 1 min.
  5. Stir in flour, cook 2 min.
  6. Gradually add broth and milk, whisking until thick.
  7. Stir in cream cheese until melted.
  8. See full steps with tips & photos → https://theboatshedcafe.com/baked-chicken-spaghetti/

Notes

  • You can use rotisserie chicken for a quicker prep.
  • Thin spaghetti works best, but any pasta can be used.
  • For extra heat, add chopped jalapeños or extra red pepper flakes.