Creamy Chicken Spaghetti with Rotel
Ingredients
The pasta
-
16
ounces
spaghetti noodles
The chicken
-
16
ounces
chicken breast, cut into cubes
-
1
teaspoon
Italian seasoning
-
1
teaspoon
sea salt
The sauce
-
2
tablespoons
butter
-
2
tablespoons
all-purpose flour
-
2 ½
cups
whole milk
-
1
can (10-ounce)
Rotel tomatoes
-
8
ounces
American cheese, diced
-
8
ounces
cheddar cheese, shredded, divided
-
8
ounces
cream cheese, diced
Instructions
- Preheat the oven to 350°F.
- Cook the spaghetti in salted water according to package instructions and drain, reserving a cup of pasta water.
- Sprinkle the chicken breast with Italian seasoning and salt.
- Melt the butter in a large oven-safe skillet over medium-high heat and add the cubed chicken, sautéing until it starts to brown.
- Sprinkle the chicken with flour and cook for another minute.
- Stir in the milk and Rotel, bringing the sauce to a simmer.
- Add the American cheese, half of the cheddar, and cream cheese, stirring until melted.
- Add reserved pasta water as needed to adjust the sauce consistency.
- Stir in the pasta and top with the remaining cheddar cheese.
- Bake for 20 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
679
Total fat
36g
Total carbohydrates
52g
Total protein
36g
Sodium
1163mg
Cholesterol
138mg
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