Cheesy Chicken Spaghetti With Homemade Cheese Sauce

Cheesy Chicken Spaghetti is the kind of cozy, crowd-pleasing dish that makes weeknights feel like a warm hug — one saucy forkful at a time. If you love gooey comfort food with a little kick from Rotel tomatoes and the unshakable comfort of pasta, this recipe is speaking your language.

Cheesy Chicken Spaghetti — Homemade Cheese Sauce

This version of Chicken Spaghetti builds its personality around a silky Homemade Cheese Sauce that clings to every strand of Spaghetti Pasta. You get tender, well-seasoned Chicken Slices, pockets of tangy Rotel, and a bubbling, golden top thanks to extra Melty Cheese — think dinner-table applause in casserole form.

Why this recipe hits the spot

What makes this dish irresistible? A few reasons:

• It’s pure comfort: warm, cheesy, and filling.
• The Tender Chicken Breast keeps the dish protein-forward so people leave the table satisfied.
• It stores and reheats well — hello lunch the next day.
• It’s flexible: swap cheeses, add veggies, or amp the spice for your crowd.

Pro tip: if you want every bite to taste like it came from a diner, use a mix of sharp cheddar and a mild melting cheese (like Monterey jack) for depth plus stretch.

Ingredients — and why each one matters

Here’s a concise ingredient list with short notes so you know what each component brings to the party:

• Chicken breasts (2 large) — cook, rest, and slice into even Chicken Slices; juicy protein base.
• Salt, pepper, and Italian seasoning — simple, effective seasoning for the chicken.
• 8 oz spaghetti (thin Spaghetti Pasta) — strands that soak up sauce without getting gummy.
• 2 tbsp butter + 1 tbsp olive oil — for sautéing aromatics and building the sauce base.
• 1 small onion, finely chopped + 2 cloves garlic, minced — savory backbone.
• 2 tbsp all-purpose flour — the roux starter to thicken the sauce.
• 2 cups chicken broth — adds savory depth and thins the sauce as needed.
• 1 cup milk (or half & half for extra creaminess) — luscious body for the sauce.
• 8 oz cream cheese, softened — gives that silky, tangy richness.
• 2 cups shredded cheddar (sharp) — bold flavor; part of your Melty Cheese mix.
• 1 cup shredded mozzarella — meaty, gooey topping.
• 1 can (10 oz) Rotel (diced tomatoes & green chiles) — bright, slightly spicy contrast.
• 1/2 tsp smoked paprika and a pinch of red pepper flakes (optional) — smoky warmth.
• Fresh parsley or chives, chopped — for garnish and freshness.

How to make it — simple, step-by-step

This recipe reads fancier than it is. Work in stages: chicken, sauce, pasta, assemble, bake.

1. Prep & cook the chicken. Season the Tender Chicken Breast pieces with salt, pepper, and Italian seasoning. Sear in a hot skillet with a splash of oil until golden and cooked through. Rest 5 minutes, then slice into bite-size Chicken Slices. Set aside.
2. Boil the pasta. Cook the Spaghetti Pasta to al dente in salted water. Drain and set aside; reserve 1 cup pasta water.
3. Make the roux & sauce base. In the same pan, melt butter and sauté onions until translucent. Add garlic for thirty seconds. Sprinkle in the flour and stir to make a light roux — cook 1 minute.
4. Build the sauce. Slowly whisk in chicken broth, then milk. Bring to a gentle simmer; sauce will thicken. Stir in softened cream cheese until smooth.
5. Cheese time. Reduce heat; add shredded cheddar and stir until melted. Fold in Rotel (drain if you prefer less liquid). Taste and add paprika, red pepper flakes, or salt/pepper. If the sauce feels tight, loosen with some reserved pasta water.
6. Combine. Toss in cooked spaghetti and Chicken Slices until everything’s evenly coated in the Homemade Cheese Sauce. Stir gently but thoroughly.
7. Bake (optional but highly recommended). Transfer to a buttered casserole dish, top with mozzarella for that Melty Cheese crown, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden. Broil 1–2 minutes for extra bronzing.
8. Garnish & serve. Sprinkle fresh parsley and serve hot.

The story behind the dish

Chicken Spaghetti Recipes are a staple in Southern kitchens and potlucks — humble, hearty, and endlessly adjustable. This casserole evolved from mid-century American comfort food traditions that loved mixing pasta, canned tomatoes, and cheese for an economical feed-the-family winner. Adding cream cheese and Rotel gives that tangy, modern twist people go nuts for today.

Pro tips for perfect results

• Don’t overcook the pasta. It should finish cooking in the sauce — this keeps the texture perfect after baking.
• Use room-temperature cream cheese. It melts faster and smoother.
• Reserve pasta water. That starch-rich liquid helps thin or loosen your sauce without watering it down.
• Layer cheeses. Sharp cheddar in the sauce, mozzarella on top = flavor + stretch.
• Season gradually. Cheese adds salt; taste as you go.
• Let it rest. After baking, give the casserole 5 minutes so it firms up for cleaner slices.

Variations to try (get creative!)

• Spicy: add a diced jalapeño with the onion, or use a hot Rotel.
• Green veg boost: stir in spinach, peas, or steamed broccoli for color and nutrients.
• Smoky bacon: crisp bacon bits folded in or sprinkled on top add a crunchy, savory contrast.
• Chicken swap: use rotisserie chicken for an ultra-easy shortcut.
• Healthier option: swap half the cheese for Greek yogurt and use whole-wheat spaghetti.
• Cheese pasta deluxe: mix in a little Gruyère or fontina for nutty complexity.

Best ways to serve

This casserole pairs beautifully with a crisp side salad (vinegar brightens the richness) or garlic bread for scooping sauce. It’s also perfect alongside roasted green beans or a lemony arugula salad to cut the richness.

Storage, reheating & make-ahead

• Fridge: Store in an airtight container for up to 3 days.
• Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Microwave single portions adding a splash of milk, or reheat the whole dish in a 350°F oven until warmed through, covering to avoid drying out. Tip: A little extra shredded cheese on top before reheating makes it feel fresh.

FAQs

Final thoughts

If you want a dish that’s both nostalgic and proudly modern, this Cheesy Chicken Spaghetti checks every box. It’s flexible enough to suit picky eaters and adventurous cooks alike. Whether you call it Cheese Pasta, a casserole, or Sunday supper magic, it brings people together — which is, after all, what good cooking does best.

So—ready to make midweek magic? Grab your Tender Chicken Breast, your favorite cheeses, and a box of Spaghetti Pasta, and let the oven work its bubbly, glorious charm. Your family (and lunch boxes tomorrow) will thank you.

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