CHICKEN SPAGHETTI RECIPE

This spaghetti chicken recipe is destined to be a family favorite! The juicy chicken and spaghetti hard are shrouded within the bechamel white sauce homemade cream spiked with tomatoes, Cheddar and Parmesan. It's sassy, saucy, cheesy, cream the comfort of your addictive food will crave! This easy chicken spaghetti recipe may be a make-front friendly, freezer friendly and straightforward to customize together with your favorite veggies!

If you've never heard of spaghetti chicken, it had been popularized by Pioneer Woman then embraced by the food expert – because it had been Creamy, cheesy, customizable then good!

CHICKEN SPAGHETTI RECIPE
CHICKEN SPAGHETTI RECIPE

Traditional chicken Spaghetti is analogous to Tetrazzini during a pasta that envelops a b├ęchamel or white sauce , topped with cheese, and baked during a casserole dish but this spaghetti chicken recipe doesn't need to be baked so are often at your table in 20 minutes-Win !

I took some freedom with a standard spaghetti chicken recipe to form it faster, and more delicious!

Yes! This chicken Spaghetti reheats beautiful So you'll make it fully beforehand . you've got two different options when it involves making beforehand , you'll heat the spaghetti during a wok, or transfer to a 9 × 13 baking dish then bake.

CHICKEN SPAGHETTI RECIPE

INGREDIENTS:

  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4-6 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 3 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1 15 oz. can fire roasted tomatoes with juices
  • 1 tsp EACH dried parsley, dried basil, chicken bouillon
  • 1/2 tsp EACH dried oregano, onion powder, salt, pepper, red pepper flakes
  • 1 1/2 cups freshly grated sharp cheddar cheese or more to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups shredded Rotisserie chicken
  • a fork picking up chicken spaghetti casserole

INSTRUCTIONS:

  1. Cook pasta al dente according to package directions. Reserve 1/2 cup pasta water before draining pasta.
  2. Melt butter in olive oil over medium-low heat in a large skillet. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick). Add garlic and cook an additional 30 seconds.
  3. Turn heat to low then slowly whisk in chicken broth, heavy cream and tomatoes with juices stirring constantly. Increase heat to medium-high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until thickened, stirring occasionally, 5-7 minutes.
  4. Reduce heat to low and stir in cheddar cheese until melted, followed by Parmesan cheese until melted.
  5. Stir in chicken and heat through. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
  6. Garnish with freshly grated Parmesan Cheese and parsley if desired.

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