Cheesy Chicken Spaghetti

Instructions

1. Halve chicken breasts lengthwise. Pat dry and lightly season with salt, pepper, and Italian seasoning.
2. Heat olive oil over medium-high heat.
3. Sear the chicken on each side (5-6 minutes). Remove and set aside.
4. Reduce heat to medium-low. Melt the button and use a spatula to clean the chicken bits from the pan.
5. Add onions and cook until softened (about 4 minutes). Add garlic and cook for 1 minute.
6. Sprinkle flour over onions and toss to coat. Cook for 2 minutes.
7. Add chicken broth in splashes. Stir in between each splash to maintain the thickness of the roux.
8. Add milk (a little at a time). Whisk until smooth.
9. Start boiling water for pasta.
10. Cut chicken into bite-sized pieces.
11. Let the sauce simmer while pasta water heats up. Add the softened cream cheese and stir continuously until melted.
12. Reduce heat to low and let the base cool a bit. Sprinkle in shredded cheddar cheese and stir to combine.
13. Drain the Rotel and add to the sauce, along with the chicken. Stir to combine.
14. Preheat over to 400°.
15. Cook spaghetti according to package directions.
16. Mix cooked spaghetti and sauce and transfer to a 9x13 casserole dish.
17. Top with mozzarella and bake uncovered for 15 minutes.
18. Remove from oven and garnish with red pepper flakes and/or fresh parsley.