Ingredients
- 2 boneless, skinless chicken breasts about 1 1/2 pounds
- Salt and pepper to taste
- 1 1/2 tablespoons olive oil
- 8 ounces dry spaghetti
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 3/4 teaspoon Italian seasoning
- 1 can diced tomatoes with green chilis (10 ounces) drained
- 1 cup shredded mozzarella cheese
- Fresh parsley chopped, optional, for garnish
Instructions
- Season chicken breasts with salt and pepper. Fillet each breast into two thinner cutlets. Heat a large skillet over medium heat and add olive oil.
- Cook cutlets in the skillet until golden brown and cooked through (about 7-10 minutes total). Remove chicken to a clean board and let it rest before cutting into bite-sized pieces.
- Meanwhile, bring a large pot of salted water to a boil. Add dry spaghetti and cook according to the package directions, stopping a couple of minutes before it reaches al dente. It will finish cooking in the oven. Drain and set aside.
- Using the same skillet as the chicken, add the diced onion and minced garlic. Sauté over medium heat for 3-4 minutes until soft. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and half-and-half. Let the sauce simmer and thicken for about 5 minutes. Stir in Italian seasoning and adjust salt and pepper to taste.
- Stir in the drained diced tomatoes with green chilis and the shredded chicken into the sauce. Then add the spaghetti and toss to combine evenly.
- Preheat your oven to 375°F. Transfer the chicken spaghetti mixture to a lightly greased 9x13-inch baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly over the top. Bake for 20 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh parsley if desired before serving.
