Ingredients:

  • 12 ounces spaghetti or linguine
  • 3 cups cooked and shredded chicken breast
  • 3 Tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 Tablespoons all-purpose flour
  • 1 ½ cups low sodium chicken broth
  • 1 cup whole or 2% milk
  • 4 ounces cream cheese, cubed
  • 1 can (10 oz) undrained diced tomatoes & green chilies (Rotel)
  • 1 packet (1 oz) taco seasoning mix
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper (or to taste)
  • 1 ½ cups shredded Monterey Jack or Colby Jack cheese
  • 1 cup shredded sharp Cheddar cheese
  • ½ cup extra shredded cheese for topping
  • Fresh cilantro or sliced green onions for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 or 9x13 baking dish if you are not using an oven-safe skillet.
  2. Cook the spaghetti according to package directions until it is slightly firm (al dente). Drain the pasta thoroughly and set aside.
  3. In a large, oven-safe skillet over medium heat, melt the butter. Sauté the diced onion until it softens, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Whisk in the flour, cooking for 1 minute to create a roux. Gradually whisk in the chicken broth until the mixture is smooth. Follow with the milk, whisking constantly until the sauce begins to simmer and thicken slightly (about 3-4 minutes).
  5. Reduce the heat to low. Stir in the cubed cream cheese until it has fully melted and the sauce is smooth. Mix in the undrained Rotel, taco seasoning, salt, and pepper.
  6. Remove the skillet from the heat. Fold in the shredded chicken, 2 ½ cups of the mixed shredded cheeses, and the cooked spaghetti until everything is evenly coated in the creamy sauce.
  7. Transfer the mixture to the prepared baking dish (if not using the skillet). Sprinkle the remaining ½ cup of cheese evenly over the top.
  8. Bake for 20 to 25 minutes, or until the edges are bubbly and the cheese topping is melted and lightly golden brown.
  9. Allow the dish to rest for 5 minutes after removing it from the oven. Garnish generously with fresh cilantro or green onions before serving.