Description
A cozy, creamy casserole featuring spaghetti, tender chicken, and a crunchy topping that’s sure to please everyone at the table.
Ingredients
Pasta and Base
- 12 oz Spaghetti (Classic spaghetti works best.)
- 2 cups Shredded cooked chicken (Use rotisserie or poached chicken.)
Sauce Ingredients
- 8 oz Cream cheese (Softened for easier melting.)
- 1 cup Chicken broth
- 1 cup Heavy cream or half-and-half (For a richer or lighter sauce.)
- 1 cup Shredded Monterey Jack cheese
- 1 cup Baby spinach (Wilts into the sauce.)
- 1 can Diced tomatoes with green chiles (Optional for brightness.)
Topping
- 1 cup French fried onions (For crunch.)
- 1/2 cup Parmesan cheese (For a salty finish.)
Seasoning and Sauté
- 1 Tbsp Olive oil (For sautéing.)
- 1 Tbsp Butter
- 1 medium Onion, chopped (Fresh is best.)
- 2 cloves Garlic, minced (Or garlic powder in a pinch.)
- to taste Salt and pepper (To season the sauce.)
- 1/2 tsp Paprika (For flavor.)
Instructions
Preparation
- Boil the spaghetti in salted water until just shy of al dente. Drain and set aside with a drizzle of olive oil.
- In a large skillet, warm olive oil and a pat of butter. Sauté onion until soft, then add garlic for a quick 30 seconds.
Sauce
- Stir in cream cheese until it starts to melt and turn silky.
- Pour in chicken broth in two additions, whisking to smooth out the cream cheese. Add heavy cream, paprika, salt, and pepper. Let it gently bubble.
- Stir in shredded Monterey Jack. When melted, add spinach and let it wilt down.
- If using, fold in diced tomatoes now.
Assembly and Baking
- Add the shredded chicken to the sauce and adjust seasoning. Toss the cooked spaghetti with the sauce until well coated.
- Spread the mixture into a greased 9×13 baking dish.
- Sprinkle the top with Parmesan and French fried onions. Bake at 350°F for about 20 minutes until bubbling and golden.
- Rest for 5 to 10 minutes before serving.
Notes
Let cream cheese soften before cooking. Ensure pasta is slightly undercooked, as it will finish baking. Leftovers can be stored in an airtight container for 3 to 4 days. Serve with simple sides like roasted broccoli or garlic toast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food