A creamy, cheesy baked chicken spaghetti made with tender chicken, a rich homemade sauce, and melty cheese for the ultimate comfort meal.

2 chicken breasts, boneless & skinless (about 1.5 lb)

1 Tbsp olive oil

1/2 Tbsp salt (for pasta water)

8 oz spaghetti, uncooked

1/4 cup salted butter

1 onion, diced

2 garlic cloves, minced

1/4 cup all-purpose flour

2 cups chicken broth

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp Italian seasoning

1 cup heavy cream

1 (10 oz) can diced tomatoes with green chiles, drained

1 cup cheddar cheese, shredded (divided)

1 cup mozzarella cheese, shredded (divided)

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Preheat oven to 375°F. Fillet the chicken breasts into thin cutlets.
Heat a deep skillet over medium and add olive oil. Cook chicken 7–10 minutes until golden and cooked through. Remove and rest.
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, then drain.
In the same skillet, melt butter over medium-high heat. Add diced onion and garlic; sauté 3–4 minutes.
Sprinkle in flour and cook 2–3 minutes until lightly golden.
Slowly pour in chicken broth, whisking until smooth. Simmer until thickened.
Add salt, pepper, Italian seasoning, 1/2 cup cheddar, 1/2 cup mozzarella, and heavy cream. Stir until melted and smooth.
Chop the cooked chicken into 1/2-inch pieces. Add chicken, diced tomatoes with chiles, and cooked spaghetti to the sauce. Mix well.
Transfer mixture to a 9×13-inch casserole dish. Top with remaining cheeses.
Bake for 25 minutes until bubbly and melted.

Cook spaghetti just to al dente to avoid mushiness.

Add vegetables like mushrooms, spinach, peas, or bell peppers.

Rotisserie chicken works well as a shortcut.

For extra spice, use hot Rotel or add red pepper flakes.

Can be assembled ahead and baked later.