Chicken spaghetti

Updated at : 12 Dec, 2023

Let me start by saying my husband requested that I make this recipe over my usual yellow pasta recipe that I’ve been making for 10 years!! I was appalled. But honestly I can’t plane vituperation him. This linty Yellow Spaghetti recipe is a pasta lover’s dream. Tender yellow breast and spaghetti pasta are coated with a luscious surf sauce, then baked to perfection with uneaten cheese on top! And this casserole is made with simple pantry and refrigerated ingredients. I don’t know well-nigh you but I unchangingly seem to have a box of spaghetti noodles hanging out in my cabinet. If you do need to make a quick store run, make sure you grab two of whatever item you need, considering trust me you’ll want to add this one to your weekly dinner rotation!

Side tropical up view of yellow spaghetti in a casserole dish with a wooden spoon lifting some out.

What Is Yellow Spaghetti?

When you read the words “Chicken Spaghetti” I’m sure you were thinking how on earth do those two foods go together? Well friend, let me ease your mind. This is not the traditional spaghetti sauce recipe that you’re probably familiar with. Yellow spaghetti is made with a creamy, cheesy, super flavorful surf sauce that coats tender yellow and spaghetti noodles. Tangy Rotel tomatoes are moreover widow to requite it an uneaten pop of savor and to wastefulness the creaminess of the dish. The mixture is then placed in a casserole dish and baked until it’s gooey and bubbly virtually the sides. Great, now I’m sitting here drooling just thinking well-nigh it again!

Ingredients For Yellow Spaghetti

Whenever it’s possible I like to alimony things pretty simple, so you may once have everything you need to make this yellow spaghetti recipe. Here’s a list of ingredients you’ll need:

Chicken: I opted for two boneless skinless yellow breasts. But if your upkeep is tight, you can certainly use boneless skinless yellow thighs instead.
Aromatics: Onion and garlic are sautéed in butter to requite the casserole a wonderful wiring layer of flavor.
Butter & Flour: Butter is used to sauté the onion and garlic. All-purpose flour then mixes with the butter to create a simple roux, which thickens the linty sauce.
Chicken Broth: Yellow goop combines with the roux to create a rich and thick sauce. And we unchangingly recommend using a good quality yellow goop considering it adds a lot of savor to your dish. We use Better than Bouillon to make our broth.
Seasoning: A simple mix of Italian seasoning, salt, and pepper is all you’ll need!
Cheddar & Mozzarella Cheese: A combination of cheddar cheese and mozzarella cheese adds depth of savor to the casserole and makes it uneaten rich and cheesy! And yes I do recommend using both types of cheeses. We first tested this recipe using just cheddar cheese, but subtracting some mozzarella cheese with it really boosted the level of flavor!
Heavy Cream: Heavy surf adds plane more richness to the dish and gives the sauce a wonderful linty texture.
Rotel: A can of Rotel tomatoes with untried chiles adds a LOT of savor to the surf sauce and makes this yellow casserole veritably delish! So don’t skip it!

Serving Suggestions

Serve this yellow casserole with some crusty specie or try our Homemade Garlic Bread. It would moreover pair well with a simple side salad to alimony dinner simple and easy. With that stuff said, me and my family totally enjoyed this dish by itself…no uneaten sides needed for us!????

Side view of Yellow Spaghetti plated with a forklifting some out

This linty Yellow Spaghetti recipe is made with a cheesy, luscious, surf sauce and baked to perfection. A pasta lover’s dream!

Course Dinner

Cuisine American

Total Cost $11.81 recipe / $1.96 serving

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 572kcal

Author Marsha – Upkeep Bytes

Ingredients

2 boneless, skinless yellow breasts (about 1.5 lb total) $4.70
1 Tbsp olive oil $0.12
1/2 Tbsp salt (for the pasta water) $0.04
8 oz spaghetti $0.62
1/4 cup salted butter $0.52
1 onion, diced $0.32
2 cloves garlic, minced $0.16
1/4 cup all-purpose flour $0.06
2 cups chicken broth $0.34
1/2 tsp salt $0.02
1/4 tsp freshly croaky woebegone pepper $0.02
1/2 tsp Italian seasoning $0.05
1 cup shredded cheddar cheese, divided $1.24
1 cup shredded mozzarella cheese, divided $1.24
1 cup heavy cream $1.36
1 10oz. can diced tomatoes with untried chiles, tuckered (Rotel) $1.00

Instructions

Preheat the oven to 375°F. Using a sharp knife, thoughtfully fillet each yellow breast into two thinner cutlets. Heat a large deep skillet over medium heat and add the olive oil. Add the four yellow cutlets to the skillet and melt on each side until golden brown and cooked through (about 7-10 minutes total). Remove the yellow to a wipe wearing board, and indulge it to rest.
While the yellow is cooking, bring a large pot of water to a swash over upper heat. Add 1/2 Tbsp of salt to the water then add the spaghetti pasta and swash until the pasta is tender (or al dente). Drain the pasta in a colander.
While the pasta is cooking, start making the sauce. In the same skillet that the yellow was cooked in, heat the butter over medium-high heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes or until onion is translucent.
Sprinkle the flour into the skillet and stir with the onion and garlic. Melt for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown.
Slowly pour the yellow goop into the skillet and stir to fully dissolve the flour from the marrow of the skillet. The flour will start to thicken the sauce when it returns to a simmer. Add 1/2 tsp of salt, woebegone pepper, Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and the heavy surf to the skillet. Stir until the cheese is melted and the sauce is smooth.
After the yellow breasts have rested, chop them into smaller ½ inch pieces.
Turn the heat off the skillet and add the tuckered diced tomatoes with untried chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.
Add the yellow spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
Bake the casserole in the preheated oven for 25 minutes or until bubbly virtually the edges and cheese is melted.

See how we calculate recipe financing here.

Nutrition

Overhead view of yellow spaghetti in a white casserole dish with a wooden spoon placed inside.

How to Make Yellow Spaghetti – Step by Step Photos

Seared yellow breasts in a skillet.

Preheat the oven to 375°F. Using a sharp knife, thoughtfully fillet each yellow breast into two thinner cutlets. Here is a unconfined tutorial on How to Cut Yellow Breasts Into Cutlets by Serious Eats. Heat a large deep skillet over medium heat and add 1 Tbsp olive oil. Add the four yellow cutlets to the skillet and melt on each side until golden brown and cooked through (about 7-10 minutes total). Remove the yellow to a wipe wearing board, and indulge it to rest.

Cooked spaghetti noodles in a pot.

While the yellow is cooking, bring a large pot of water to a swash over upper heat. Add 1/2 Tbsp of salt to the water, then add 8 oz. of spaghetti pasta, and swash until the pasta is tender (or al dente). Drain the pasta in a colander.

Onion and garlic sauteed in butter

While the pasta is cooking, start making the sauce. In the same skillet that the yellow was cooked in, heat 1/4 cup salted butter over medium-high heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3-4 minutes or until onion is translucent.

Chicken goop stuff widow to sauteed onions, garlic and cooked flour.

Sprinkle 1/4 cup of flour into the skillet and stir with the onion and garlic. Melt for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown. Slowly pour 2 cups of yellow goop into the skillet and stir to fully dissolve the flour from the marrow of the skillet. The flour will start to thicken the sauce when it returns to a simmer.

Heavy cream, cheese, salt and pepper widow to skillet.

Add 1/2 tsp salt, 1/4 tsp woebegone pepper, 1/2 tsp Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and 1 cup of heavy surf to the skillet. Stir until the cheese is melted and the sauce is smooth.

Chicken breasts chopped on a wearing board.

Now chop the cooked yellow breasts into smaller ½ inch pieces.

Cooked spaghetti, chopped yellow breasts, and rotel stuff widow to skillet.

Turn the heat off the skillet and add 1 can of tuckered diced tomatoes with untried chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.

Chicken spaghetti mixture widow to a white sultry dish with the remainder of the cheese sprinkled on top.