Winjohn Farm Creamy Chicken Spaghetti
A delicious meal with three cheeses, Rotel, chicken, and pasta
Ingredients
- 2 Small boneless skinless chicken breasts
- 1 small Yellow onion (diced)
- 3 Garlic cloves, minced
- 1½ cups Chicken broth
- 4 tbsp Flour
- ¾ cup Milk
- 4 oz Cream cheese
- 10 oz Rotel, drained
- Chopped Spinach or Kale (optional)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 2 tsp Italian seasoning
- 2 tbsp Olive oil
- 4 tbsp Butter
- 8 oz Thin spaghetti
- Salt & Pepper
- Garnish with red pepper flakes & chopped parsley
Instructions
- Halve chicken breasts lengthwise. Pat dry and lightly season with salt, pepper, and Italian seasoning.
- Heat olive oil over medium-high heat
- Sear the chicken on each side (5-6 minutes). Remove and set aside.
- Reduce heat to medium-low. Melt the button and use a spatula to clean the chicken bits from the pan.
- Add onions and cook until softened (about 4 minutes). Add garlic and cook for 1 minute.
- Sprinkle flour over onions and toss to coat. Cook for 2 minutes.
- Add chicken broth in splashes. Stir in between each splash to maintain the thickness of the roux.
- Add milk (a little at a time). Whisk until smooth.
- Start boiling water for pasta.
- Cut chicken into bite-sized pieces.
- Let the sauce simmer while pasta water heats up. Add the softened cream cheese and stir continuously until melted.
- Reduce heat to low and let the base cool a bit. Sprinkle in shredded cheddar cheese and stir to combine.
- Drain the Rotel and add to the sauce, along with the chicken. Stir to combine.
- Preheat over to 400°
- Cook spaghetti according to package directions.
- Mix cooked spaghetti and sauce and transfer to a 9x13 casserole dish.
- Top with mozzarella and bake uncovered for 15 minutes.
- Remove from oven and garnish with red pepper flakes and/or fresh parsley.
