Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1/2 tsp (2.5g) garlic powder
  • 1 lb (450g) spaghetti
  • 1/2 cup (115g) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp (30ml) all-purpose flour
  • 3 cups (710ml) chicken broth
  • 4 oz (115g) cream cheese, softened
  • 1 can (10 oz/283g) diced tomatoes and green chilies (Rotel), undrained
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (5g) Cajun seasoning (like Tony Chachere's)
  • 1/2 tsp (2.5g) red pepper flakes (optional, for extra heat)
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • Salt and pepper to taste

Instructions:

  1. Season chicken breasts, sear in olive oil until cooked through (internal temp 165°F/74°C). Shred and set aside.
  2. Cook spaghetti according to package directions until al dente. Drain well.
  3. Melt butter in a large skillet. Sauté onion and bell peppers until softened. Add garlic and cook until fragrant.
  4. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer, then reduce heat. Stir in cream cheese until melted and smooth.
  5. Stir in Rotel, heavy cream, Cajun seasoning, and red pepper flakes (if using). Season with salt and pepper to taste.
  6. Add cooked spaghetti and shredded chicken to the sauce. Toss to coat evenly.
  7. Pour mixture into a greased 9x13 inch baking dish. Top with cheddar and Monterey Jack cheeses.
  8. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until cheese is melted and bubbly, and the casserole is heated through.
  9. Let stand for 5-10 minutes before serving.