Go Back
–+ servings

Creamy Chicken Spaghetti with Colby Cheese Sauce

Creamy chicken spaghetti with tender chicken, al dente pasta, and a rich Colby cheese sauce, ready in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Main Course, Pasta
Cuisine: American
Calories: 680
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil preferably California olive oil
For the Sauce and Pasta
  • 8 tablespoons butter 1 stick
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup milk whole or 2%
  • 4 ounces cream cheese softened
  • 1 cup shredded Colby cheese shredded from a block
  • 1/4 cup tomato sauce or spaghetti sauce
  • 8 ounces thin spaghetti
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

Cook the Chicken
  1. Cut each chicken breast in half horizontally to make thinner cutlets.
  2. Pat the cutlets dry with paper towels and season evenly with Italian seasoning, salt, and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Sear the chicken for 5 to 6 minutes per side, until golden and cooked through.
  5. Transfer the chicken to a plate and let rest for a few minutes, then dice into bite-size pieces.
Make the Sauce
  1. Reduce the skillet heat to medium-low and melt the butter, scraping up any browned bits from the bottom.
  2. Add the diced onion and cook for about 4 minutes, until soft and translucent.
  3. Stir in the minced garlic and cook for 1 minute, until fragrant.
  4. Sprinkle the flour over the onions and stir to coat; cook for 2 minutes, stirring often.
  5. Gradually pour in the chicken broth while stirring constantly, until the mixture is smooth.
  6. Slowly add the milk, whisking constantly until fully combined.
  7. Add the softened cream cheese and stir until melted and the sauce is silky.
  8. Turn the heat to low and stir in the shredded Colby cheese until completely melted.
  9. Stir in the tomato sauce until evenly blended.
Cook the Pasta
  1. Bring a large pot of generously salted water to a boil.
  2. Add the thin spaghetti and cook according to package directions until al dente.
  3. Drain the spaghetti well and set aside.
Assemble
  1. Add the diced chicken and cooked spaghetti to the sauce in the skillet.
  2. Toss gently until every strand of spaghetti and piece of chicken are coated in the creamy sauce.
  3. Garnish with chopped parsley and serve warm.

Nutrition

Calories: 680kcalCarbohydrates: 37gProtein: 44gFat: 39gSaturated Fat: 20gCholesterol: 205mgSodium: 480mgFiber: 2gSugar: 5g

Notes

Shred your own Colby cheese from a block; bagged pre-shredded cheese won't melt as smoothly.
To make this a baked casserole, spread the assembled mixture in a buttered 9x13-inch dish, top with 1 cup shredded mozzarella, and bake at 400 F for 15 minutes, then broil at 425 F for 2 minutes until browned.
Not a Colby fan? Swap in sharp cheddar, Monterey Jack, or a Mexican cheese blend for a different flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore the creamy texture.
Make ahead by preparing the sauce and cooked chicken up to 2 days ahead; cook the pasta fresh just before serving.
Add a pinch of red pepper flakes or a squeeze of Meyer lemon right before serving for a bright California twist.

Tried this recipe?

Let us know how it was!