Ingredients:

  • 1 lb (450 g) Spaghetti or Linguine pasta
  • 2 tbsp (30 ml) Olive Oil, plus extra for tossing
  • 3 cups (450 g) Cooked Chicken Breast or Thigh, shredded or diced
  • 1 tsp (5 g) Fine Sea Salt (for pasta water)
  • 4 tbsp (55 g) Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • ¼ cup (30 g) All-Purpose Flour
  • 2 cups (475 ml) Chicken Stock (low sodium)
  • 1 cup (240 ml) Whole Milk or Half-and-Half
  • 4 oz (115 g) Cream Cheese, softened and cubed
  • 4 tbsp (50 g) Dry Ranch Seasoning Mix (or 1 standard packet)
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • ½ cup (120 ml) Sour Cream or Greek Yogurt (full-fat preferred)
  • 2 cups (240 g) Sharp Cheddar Cheese, grated (divided)
  • 1 cup (120 g) Monterey Jack or Mozzarella cheese, grated
  • ½ cup (50 g) Panko Breadcrumbs
  • 2 tbsp (30 g) Unsalted Butter, melted
  • 2 tbsp Fresh Chives, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 9x13 inch casserole dish. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente—1-2 minutes less than package directions. Drain the pasta immediately and toss lightly with 1 tbsp of olive oil to prevent sticking. Set aside.
  2. Melt the 4 tbsp of butter in the large skillet over medium heat. Add the diced onion and sauté gently until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the butter mixture and whisk constantly for 1 minute until a thick paste forms (the roux).
  3. Gradually whisk in the chicken stock until smooth, ensuring no lumps remain. Then, slowly whisk in the milk or half-and-half. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens slightly (about 3-4 minutes).
  4. Reduce the heat to low. Stir in the softened cream cheese until it has completely melted and the sauce is velvety smooth. Whisk in the dry Ranch Seasoning mix, black pepper, and 1 cup of the grated cheddar/jack cheese blend. Stir until melted and incorporated. Remove the skillet from the heat, then stir in the sour cream (or yogurt).
  5. Add the cooked, drained spaghetti and the shredded chicken into the sauce mixture. Toss everything thoroughly until the pasta and chicken are evenly coated. Transfer the mixture into the prepared casserole dish.
  6. Mix the Panko breadcrumbs with the 2 tbsp of melted butter. Top the casserole evenly with the remaining 1 cup of grated cheese, followed by the buttered Panko mixture. Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
  7. Remove the casserole from the oven and let it rest uncovered for 5 minutes before garnishing with freshly chopped chives and serving.