Chicken Spaghetti
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 45 minutes (including boiling and baking time)
Total Time: 1 hour
Ingredients:
- 2.5 lbs chicken breast (about 4 medium breasts)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) Rotel (diced tomatoes and green chilies)
- 1 block (16 oz) Velveeta cheese, cubed
- 1 lb pasta (Angel hair or spaghetti)
- 1 cup Mexican shredded cheese (or cheddar cheese)
- Seasonings:
- 1 tsp Creole seasoning (like Tony Chachere’s)
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- Lemon wedges for serving (optional, but adds a zesty touch)
Instructions:
1. Cook the Chicken:
- Boil Chicken:
- In a large pot, bring water to a boil. Season the water with salt, pepper, and 1 tsp Creole seasoning to add flavor to the chicken as it cooks.
- Add the 2.5 lbs of chicken breasts to the boiling water.
- Reduce the heat to a simmer and cook for about 15-20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
- Tip: You can also add a bay leaf or some fresh herbs (like thyme or parsley) to the boiling water for additional flavor.
- Shred Chicken:
- Once cooked, remove the chicken from the pot and let it cool slightly.
- Shred the chicken using two forks or your hands, and set aside.
2. Cook the Pasta:
- Boil the Pasta:
- In the same pot, bring fresh water to a boil (or use the same water if you prefer more flavor).
- Cook 1 lb of angel hair or spaghetti according to package directions until al dente (usually 7-9 minutes for spaghetti).
- Drain the pasta and set aside.
3. Prepare the Sauce:
- Melt Velveeta and Combine:
- While the pasta is cooking, in a large skillet or saucepan over medium heat, add the 1 block of cubed Velveeta cheese, stirring occasionally to help it melt.
- Once the cheese begins to melt, add the can of cream of chicken, cream of mushroom, and the Rotel (do not drain the Rotel).
- Stir the mixture until smooth and well combined, about 5-7 minutes.
- Season the Sauce:
- Add 1 tsp onion powder, 1 tsp garlic powder, and any additional Creole seasoning, salt, or pepper to taste.
- Stir until everything is evenly incorporated.
4. Combine the Chicken and Pasta:
- Mix the Ingredients:
- Add the shredded chicken to the cheese sauce, stirring to coat all the chicken pieces with the creamy mixture.
- Next, fold in the cooked pasta, making sure all the noodles are well coated with the cheesy sauce.
5. Assemble in Baking Dish:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Layer in the Dish:
- Pour the chicken and pasta mixture into a greased 9×13-inch baking dish.
- Top with Cheese:
- Sprinkle 1 cup of Mexican shredded cheese (or cheddar) evenly over the top of the spaghetti mixture.
6. Bake the Dish:
- Bake:
- Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbling. If you like a little browning on top, you can broil it for the last 1-2 minutes, but watch closely to avoid burning.
7. Serve:
- Optional Lemon Zest:
- After removing the dish from the oven, squeeze fresh lemon juice over the top for a bright and zesty finish, which complements the richness of the dish.
- Garnishing Tips:
- Serve with extra lemon wedges on the side for anyone who wants more lemon.
- You can also garnish with chopped parsley or cilantro for a fresh pop of color and flavor.
Optional Additions & Variations:
- Vegetables: Add sautéed onions, bell peppers, or mushrooms into the sauce for added texture and flavor.
- Spicier Version: Add a dash of cayenne pepper, red pepper flakes, or more Creole seasoning for extra heat.
- Crumb Topping: Top with breadcrumbs mixed with melted butter before baking for a crispy texture.
- Low-Carb Version: Substitute the pasta with zucchini noodles or spaghetti squash.
Tips:
- Make-Ahead: You can prepare the dish ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to let it come to room temperature before baking or add a few extra minutes to the baking time.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven until warmed through.
- Freezer-Friendly: This dish freezes well. After assembling, cover tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking.
This Chicken Spaghetti is a creamy, cheesy, and flavorful dish that’s easy to make and a crowd-pleaser for weeknight dinners or gatherings. Enjoy!