ph.haerentanimo.net
New recipes

California chicken spaghetti recipe

California chicken spaghetti recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

Vermicelli pasta is tossed with chicken and plum tomatoes in this simple but flavourful dish. Easy, but great for a casual dinner party!

275 people made this

IngredientsServes: 6

  • 1 (500g) packet dried vermicelli pasta
  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken breast fillets - cut into strips
  • 2 tablespoons chopped garlic
  • 2 tablespoons dried basil
  • 2 tablespoons Cajun seasoning
  • salt and pepper to taste
  • 10 plum tomatoes, diced
  • 175g crumbled feta cheese

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.
  2. Heat olive oil in a large frying pan over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top.

Recently viewed

Reviews & ratingsAverage global rating:(288)

Reviews in English (213)

by JAKESMOM31

Hi, everyone! I'm so glad to see that people have enjoyed my recipe. I didn't even know it had been posted until I "googled" my name the other day (just curious, ya know?!?!) Anyway, having read through the reviews and suggestions, I would like to make a few clarifications to the recipe. I always use Paul Prudhomme's blackened redfish magic, and I realize now that I usually only use 1/2 to 2/3 box of angel hair pasta. Hope that helps, and thanks again for the good reviews. Enjoy!PS: I didn't know how to post notes to your own recipe, hence posting here in reviews.Thanks again,Molly-01 Dec 2004

by RogueOnion8

This was a wonderful dish! I highly recommend this pasta and it is in my regular rotation. I prepare it with the following changes: use a 15 oz. can of diced basil seasoned tomatoes (not drained) instead of the fresh tomatoes, use the entire package of basil feta cheese, stir approx. 5 oz. of shredded asiago cheese into the pasta prior to mixing with chicken. DO NOT CUT THE PASTA IN HALF as other reviewers have suggested. This spaghetti isn't super saucy and liquidy like many Americans expect and that could be why people suggested using less pasta. The asiago cheese adds texture and flavor to the pasta. If you use the amount of pasta called for, this meal will go a long way. Enjoy!-01 Mar 2005

by STUDLYRYNO31

What a great meal!It had a very nice bite to it and would go great with wine.The Feta Cheese is crucial to this pasta dish.I made this for my girlfriend over a weekend!-14 Apr 2003


Chicken Spaghetti Casserole Recipe

Place first 3 ingredients and water to cover in a large Dutch oven. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven. Cool chicken completely (about 20 minutes). Discard bay leaf. Skin and bone chicken, and cut meat into pieces.

Preheat oven to 350°. Remove and reserve 1/4 cup chicken broth. Bring remaining broth in Dutch oven to a boil over high heat. Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender drain well, discarding broth. Return spaghetti to Dutch oven.

Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, and sauté 5 minutes or until tender add to spaghetti. Stir together soup and 1/4 cup reserved broth stir into spaghetti mixture. Stir in chicken, tomatoes, and next 3 ingredients. Add salt to taste. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with cheese.


Ultimate Chicken Spaghetti

Our days are rarely perfect. We clash with coworkers, fight traffic, experience loss, the list goes on. And when things turn sour, we often turn toward the things that make us the happiest. Family, friends, and food often rank high on the scale.

For many of us, comfort food is where our minds go. But what is comfort food? Simply put, it’s food that makes us feel better. It’s Mom’s chicken soup. It’s mac and cheese, a steaming bowl of grits or oatmeal, and grilled cheese sandwiches.

Comfort food is made up of dishes that hold memories for us. Comfort food makes us happy.

With the loss of our sweet family pet recently, comfort food has been on the menu a lot at the Little household. Sometimes a hearty stick-to-your ribs meal is just what the heart wants.

Yeah, yeah, calories… blah, blah, blah, but still. Calories don’t count when your heart hurts, right.

For me, one of my favorite comfort foods is the classic chicken spaghetti. You know which one… Velveeta Cheese and Ro*tel tomatoes. Yep. That one. I just love the stuff.

And that chicken spaghetti made perfect sense when my friends at Family Dollar asked me to show y’all my favorite comfort food dish. It’s funny because we live out of town a little and the closest thing to us is our Family Dollar store, so I always go by there to grab things for supper.

You’d really be surprised at the selection if you haven’t been in one recently. They’ve got all the staples covered, and as you can see by this recipe, a whole lot more. I got everything for this recipe including the frozen chicken breast and the spices!

There’s just something about this gooey, cheesy pasta with just a hint of spice that takes me back to my childhood. It’s probably one of my all-time favorite dishes. One bite and I’m instantly taken back to my parents’ worn oak dining room table. My spot was down at the end of the table and there was a bare spot where I spilled some nail polish remover one time trying to get a label off something.

They still have that same table and though Dad has worked to repair it, you can still see a little bit of the spot where I used to sit. I love sitting at that table now and thinking about all the happy times we have spent around it.

And I just love that this recipe makes a lot. When it’s just the 3 of us, I’ll divide it into two dishes and either freeze or share the extra one with my parents. And then there’s the leftovers! In fact, I’m wishing I had some right now!


Recipe Summary

  • 1 cup boiling water
  • ½ ounce dried porcini mushrooms (about 1/2 cup)
  • 8 ounces uncooked spaghetti
  • 2 ¼ teaspoons kosher salt, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • 8 ounces cremini mushrooms, sliced
  • 2 teaspoons minced fresh garlic
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups fat-free, lower-sodium chicken broth
  • 1 ¼ cups 2% reduced-fat milk
  • 4 ounces processed cheese, cubed (such as Velveeta)
  • 3 ounces 1/3-less-fat cream cheese
  • 2 ounces Gruyère cheese, shredded (about 1/2 cup packed)
  • 1 ½ cups frozen English peas, thawed
  • ⅓ cup finely chopped fresh chives
  • 1 ½ ounces French bread, torn into pieces

Combine 1 cup boiling water and porcini mushrooms in a bowl let stand 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Chop porcini.

Cook pasta in boiling water with 2 teaspoons salt until almost al dente drain. Rinse pasta with cold water, and drain.

Heat a large saucepan over medium-high heat. Add 1 tablespoon oil, chicken, 1/4 teaspoon salt, and pepper sauté 5 minutes, turning to brown. Remove chicken. Melt butter in pan. Add cremini mushrooms and garlic sauté 3 minutes, stirring frequently. Add flour sauté 1 minute, stirring constantly.

Arrange rack in middle of oven. Preheat broiler to HIGH.

Combine reserved porcini liquid, broth, and milk. Gradually add broth mixture to pan, stirring constantly bring to a boil. Reduce heat, and cook 1 minute or until slightly thick, stirring frequently. Stir in processed cheese and cream cheese. Remove from heat stir until smooth. Stir in Gruyère. Add porcini, pasta, chicken, peas, and chives toss. Scrape pasta mixture into a broiler-safe 13 x 9-inch ceramic baking dish.

Place bread in a food processor drizzle with remaining 1 tablespoon oil. Process until coarse crumbs form. Sprinkle crumbs over pasta mixture. Place dish on middle rack in oven broil 6 minutes or until golden.


Pressure Cooker Cheesy Chicken Spaghetti

Course Entree, Main Course

Keyword cheesy, chicken and dumplings, creamy, instant pot, instant pot recipe, pressure cooker, spaghetti

Ingredients

  • 2 chicken breasts approx 1 lbs., boneless, skinless, cut into cubes
  • 1 medium onion diced
  • 2 cans rotel
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 8 oz spaghetti noodles uncooked, broken into thirds (basically half a box you&rsquod find in the store)
  • 8 oz velveeta or 3 blocks if you buy the 5 block pack
  • 1/2 c chicken broth

Instructions

Video

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Wednesday 17th of February 2021

If doubling the recipe and using an 8 quart Instant Pot. Would the cook time stay the same? Thanks

Thursday 18th of February 2021

I have never doubled it but I would guess it would stay the same

Monday 14th of September 2020

I’ve done this recipe and absolutely love it however I forgot to defrost the chicken how can I use this recipe with frozen chicken

Wednesday 14th of October 2020

I would cook the chicken in the instapot frozen first my inself it only takes 25 mintunes frozen. The chicken won't over cook because of the other things you put in the dish.

Tuesday 15th of September 2020

If you first follow our Instant Pot frozen chicken recipe you could then shred and skip the saute step on this recipe

Just made this. Used entire (16 oz) spaghetti 2 cans “hot” Rotel plus rest of recipe as written. Pressure cooked 8 minutes, quick release, stirred. Had some clumpy spaghetti, and the pasta wasn’t cooked to my desired tenderness. So I added a cup of water and pressure cooked for 5 more minutes. After that, noodles were just right (and only had one small clump). Added Velveeta and a little cheddar per recipe. To finish, put a good handful of shredded cheddar on top and air crisped for a few minutes. End result: super cheesy, spicy, chicken spaghetti.

Monday 27th of January 2020

Can I use chicken that is already cooked in this recipe? What changes would I have to do?

Wednesday 29th of January 2020

Yes you could, just skip sauteeing at the beginning.

Saturday 25th of January 2020

Awesome recipe! I doubled the chicken breast since my marine son came over. And I added ripe olives when I added the cheese. I’ll definitely make this again.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Most Popular Post

101 Quick Instant Pot Recipes

You may read The Typical Mom&rsquos Privacy Policy here.

Privacy Overview

Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.

CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.

Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.


  • 8 ounces uncooked whole-wheat spaghetti
  • 2 teaspoons olive oil
  • 3 garlic cloves, smashed
  • 2 pt. cherry tomatoes
  • 1 medium onion, cut into 1-in. wedges
  • ¼ cup fresh basil leaves, divided
  • 2 tablespoons unsalted tomato paste
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
  • 3 tablespoons shaved Parmesan cheese

Preheat broiler. Line a jelly-roll pan with foil.

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, combine oil, garlic, tomatoes, and onion on prepared pan toss. Broil 4 to 6 minutes. Transfer mixture and any liquid from pan to a blender. Add 2 tablespoons basil and tomato paste secure blender lid on blender. Remove center piece of blender lid cover with a kitchen towel. Blend until smooth.

Drain pasta return to pan. Stir in tomato sauce, salt, pepper, and chicken. Cook over medium heat until heated. Place spaghetti mixture on a serving platter. Chop remaining 2 tablespoons basil leaves. Sprinkle basil and Parmesan evenly over spaghetti.


Recipe: Chicken and macaroni with "homemade"tomato sauce Perfect

Chicken and macaroni with "homemade"tomato sauce – Pasta Macaroni by George K Bouzalis Live your myth with greek food All my recipes in english on my The Ultimate Five-Cheese Macaroni and Cheese Lodge Enameled Cast Iron Dutch Oven Greek Lemon Chicken & Potatoes Recipe – How to Make Greek Lemon, Garlic & Herb Chicken and. A good Spaghetti Sauce can be used in many ways. It might take patience and reading a recipe multiple times before you can begin to improvise in the kitchen.

Baked Chicken Breasts with Pasta in Homemade Italian Spaghetti Sauce is a delicious pasta dish made with spaghetti and the best ever homemade Italian Pureed tomatoes fall somewhere between crushed and paste — they are smoother, thicker and deeper in flavor than crushed. A fresh homemade tomato sauce and a whole cooked hen make for one of my favorite spaghetti dishes in memory of my grandma. Stir in the chicken and enough broth from the stock you reserved from the hen (or use a commercial chicken stock) until it reaches the desired consistency. Tasty Chicken and macaroni with "homemade"tomato sauce formula and strategy is a culmination of the little recommendations I`ve learned in the last 7 years. Chicken and macaroni with "homemade"tomato sauce is definitely a weekend preparing challenge, which is to say you`ll need a couple of hours to accomplish it, but once you`ve got the technique down you are able to fry more than one group at any given time for household picnics or just to possess cold locations to consume from the ice box on a whim.

Today, We are likely to show you how to make Chicken and macaroni with "homemade"tomato sauce DIY with simple ingredients, the same as Chinese restaurants. My Chicken and macaroni with "homemade"tomato sauce recipe is the best in the world!

I will also show you how to utilize up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the entire family!

I attempted applying somewhat less water than usual, which includes been suggested elsewhere. It helped only a little sometimes, but other instances, I’d to add more and more water as the quinoa was cooking. Then, the dry quinoa absorbed way an excessive amount of the dressing I included later.

Can I cook Chicken and macaroni with "homemade"tomato sauce?

Whether your home is all on your own or are a busy parent, finding enough time and power to prepare home-cooked foods can look such as a complicated task. By the end of a frantic day, eating dinner out or getting in might feel such as the quickest, easiest option. But ease and refined food can have a substantial toll in your temper and health.

Restaurants usually offer more food than you need to eat. Many eateries function portions which are 2-3 instances greater compared to recommended nutritional guidelines. That encourages you to consume significantly more than you’d at home, adversely affecting your waistline, blood force, and danger of diabetes.

Whenever you ready your possess dishes, you’ve more get a grip on within the ingredients. By preparing yourself, you are able to ensure that you and your loved ones eat new, wholesome meals. This assists you to check and feel healthiest, increase your power, support your fat and temper, and enhance your rest and resilience to stress.

You can make Chicken and macaroni with "homemade"tomato sauce using 18 ingredients and 3 steps. Here is how you cook it.

Ingredients of Chicken and macaroni with "homemade"tomato sauce:

  1. You need 2 lbs of or 2 big chicken breast bones and skinless.
  2. It’s 1 of small onion.
  3. It’s 11/2 tsp of garlic.
  4. You need 1 (14.5 oz) of can Pettit diced tomatoes no chilies (ls).
  5. Prepare 1 (15 oz) of can tomato sauce (Ls).
  6. It’s 1 tsp of parsley.
  7. You need 1 tbsp of dried basil.
  8. It’s 2 tsp of dried oregano.
  9. Prepare 1 tbsp of table season blend my Mrs. Dash.
  10. It’s 1 cup of Penne pasta.
  11. You need of Notes.
  12. It’s of ls- low sodium.
  13. It’s of If you can't find season blend use Italian blend.
  14. You need of ^it probably will be better that was all night had on hand.
  15. Prepare Can of substitute or add ingredients to you desire.
  16. Prepare of Doesn't have to be low sodium can sub for full if you want.
  17. It’s Can of use whatever pasta you want would not recommend spaghetti.
  18. It’s of ^ or anything like that. Any small pasta will do.

This homemade sauce is just one of the ideas you can use for the homemade tagliatelle. It is made using a lot of fresh vegetables and chicken. Add all of the remaining tomato sauce ingredients, except the cornflower, and bring to the boil, stirring occasionally to prevent any sticking or burning. Repeat until all the goujons are cooked.

Chicken and macaroni with "homemade"tomato sauce step by step:

  1. Cut chicken up in your bite size places. Cut to what you like. Cut onion..
  2. In one pit add 1 tbsp veg oil and 1 tbsp butter. Melt add onion cook till you can smell add garlic cook till you can smell it add chicken cook till it turns white about 5 min.
  3. Add tomato sauce, diced tomatoes and seasoning stir. Let come to a boil. Add pasta and cook to instructed time usually between 8- 10 min..

To serve, place the chicken goujons onto a large serving plate with a bowl of tomato ketchup alongside. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Homemade tomato Sauce Rome Italy style. This is an original recipe my mom and grandmother made This sauce goes over any kind of macaroni, The sauce we make is from the Regions of Rome Italy. If you're curious how to take the fresh tomatoes from your garden and turn them into a tasty sauce, you've come to the right place.

It’s cheaper to consume junk food than Chicken and macaroni with "homemade"tomato sauce

Initially glance, it could look that ingesting at a junk food cafe is less expensive than making a home-cooked meal. But that’s rarely the case. A study from the University of Washington College of Public Health revealed that people who cook at home tend to have healthier overall diet plans without larger food expenses. Yet another study found that frequent home cooks spent about $60 each month less on food than those that ate out more often.

I do not learn how to prepare Chicken and macaroni with "homemade"tomato sauce

  • If you’re discouraged by the chance of planning a home-cooked dinner, it’s important to keep in mind that cooking is not an actual science.
  • It’s often completely OK to skip an ingredient or change one thing for another Chicken and macaroni with "homemade"tomato sauce.
  • Search on line or buy a standard cookbook for quick formula ideas.
  • Much like anything, the more you cook, the bett
    er you’ll become. Even when you are a whole novice in the kitchen, you’ll shortly grasp some quick, healthy meals.

What formula should I personally use for Chicken and macaroni with "homemade"tomato sauce?

Basic oils like canola, vegetable and peanut fat have higher smoking factors, creating them suitable for baking chicken. Find out about choosing the proper fat for frying.

What should and must not be achieved when cooking Chicken and macaroni with "homemade"tomato sauce

  • Make sure every thing is freezing in a sealable container or bag.
  • Beef particularly needs to be effectively wrapped.
  • Make bread right from fridge, anti-waste plan urges.
  • Know that anything that’s a high water material, like lettuce, will not be the identical following being icy and then defrosted.
  • Try to freeze everything when at its freshest. Defrost meat totally before preparing, but other items such as for example bread for toasting may be prepared straight from the freezer.
  • Never refreeze natural beef that’s been freezing and then thawed – you can, but, freeze grilled beef which was freezing when raw.
  • Make certain the freezer is not packed therefore full that air can’t circulate.

Tips for getting started!

Begin with fresh, healthy ingredients. Cooking sugary sweets such as brownies, cakes, and snacks won’t help your health or your waistline. Likewise, introducing too much sugar or sodium may transform a healthy home-cooked food into an poor one. To ensure your meals are great for you along with being delicious, focus on healthy ingredients and taste with spices rather than sugar or salt.

Stock on staples. Ingredients such as rice, dinner, essential olive oil, herbs, flour, and inventory cubes are basics you’ll probably use regularly. Maintaining cans of tuna, beans, tomatoes and bags of icy greens readily available may be beneficial in rustling up quick meals when you’re pushed for time.

Give your self some leeway. It’s okay to burn up the rice or over-cook the veggies. After a few attempts it are certain to get easier, faster, and nicer!


Spaghetti with Roasted Chicken and Peppers

Upgrade a spaghetti dinner with chicken, colorful peppers, mozzarella, and Parmesan.

  1. Heat oven to 450°F. Cook the pasta according to package directions. Reserve 1 cup cooking liquid, drain, and return the pasta to the pot.
  2. Meanwhile, heat a large cast-iron skillet over medium heat. Season the chicken with 1/4 teaspoon each salt and pepper. Add the oil to the skillet, then the chicken, placing it on one side and the onions on the other. Cook, stirring the onions occasionally, until the chicken is browned, 4 minutes.
  3. Turn the chicken and toss the onions with the peppers, the garlic, and 1/4 teaspoon each salt and pepper. Transfer to oven roast until the chicken is cooked through and the vegetables are just tender, 8 to 10 minutes. Transfer the chicken to a cutting board, halve lengthwise, then slice crosswise.
  4. Toss the pasta with the half-and-half and Parmesan, adding some of the reserved water if the pasta seems dry. Fold in the chicken, roasted vegetables, and basil, then serve with the grated mozzarella and extra Parmesan, if desired.

PER SERVING 608 CAL, 14 G FAT (5 G SAT FAT), 101 MG CHOL, 490 MG SOD, 44 G PRO, 73 G CAR, 5 G FIBER


Chicken Parmesan Spaghetti

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

This classic spaghetti marinara recipe becomes a complete meal thanks to strips of breaded and pan-fried chicken breasts.

See also our easy chicken parm recipe, sans pasta.

What to buy

Bialetti Pasta Pot with Strainer Lid, $34.99 on Amazon

No matter what kind of pasta you make, a pot with a built-in strainer makes draining it easy. It's handy for boiling potatoes and other veggies too.

Tips for Chicken

Instructions

  1. 1 Bring a large pot of salted water to a boil.
  2. 2 Meanwhile, prep the chicken. Place the chicken breasts one at a time between two layers of plastic wrap or wax paper. Use a meat mallet or rolling pin, pound the chicken to an even thickness of ½ inch. Sprinkle the pounded chicken on both sides with a little salt.
  3. 3 In a shallow bowl, whisk together the eggs. In another shallow bowl, stir together the breadcrumbs, 1/2 cup Parmesan, a pinch of salt, and a few grindings of pepper. Dip each chicken breast into the egg mixture and then into the breadcrumbs. Set aside on a baking sheet.
  4. 4 Cook the pasta to al dente according to package directions. Warm the sauce in a large saucepan.
  5. 5 While the pasta is cooking, in a frying pan large enough to hold the chicken in a single layer (or 2 frying pans if necessary) over medium-high heat, warm the oil until it is shimmering. Fry the chicken until crisp and golden brown and cooked through, turning once, about 5 minutes total. Transfer to paper towels to drain.
  6. 6 Drain the pasta and add to the warm sauce. Toss to coat.
  7. 7 Slice the chicken breasts into strips. Transfer the spaghetti to a warm platter. Top with the sliced chicken breasts, the remaining Parmesan, and the basil. Serve at once.



Rotel Chicken Spaghetti

This is one of the first recipes I shared here at Let’s Dish, and let me tell you, it was high time for a new photo and a few recipe tweaks. This Rotel Chicken Spaghetti is seriously yummy comfort food. Think macaroni and cheese with a bit of a spicy kick!

Loved this recipe. It was fast simple and my family loved it. Thanks for all the good recipes!

But even though I first shared this crowd-pleasing pasta dish back in 2010, it’s still one of the most popular recipes on the blog. Which goes to show you how good it is!

Even better, it’s so easy, even my kids can make it! I always keep the ingredients on hand because it’s such a great meal for busy week nights.

I try to refrain from second helpings most of the time. Otherwise having a food blog would seriously affect what the bathroom scale tells me every morning, but I just couldn’t resist a second helping of this.

Normally, I’m not a huge fan of processed cheese, but trust me, this is no time to be a food snob. The whole family loved it, and so did the extra boys that were eating dinner with us when I made it.

Made this tonight and it was a huge hit…..Will definitely make again as my husband and kids gobbled it up!

This makes for great leftovers too. I may or may not have had two helpings the next day for lunch. It does, however, make enough to feed a small army.

So unless you’re going to a potluck or have a lot of hungry teenage boys to feed, feel free to half the recipe.

WHAT PEOPLE ARE SAYING ABOUT ROTEL CHICKEN SPAGHETTI

This recipe was amazing. I made chicken spaghetti before and my kids hated it!! But your recipe was so good my kids loved it and had seconds!

This recipe is good just the way it’s written. For me, the more stuff I can throw in, the happier I am. I printed this no fail recipe and intend on using it from now on. Thanks for a good simple recipe.

I love chicken spaghetti and this recipe is a keeper.

Ahh I love this chicken spaghetti! This was a staple in my house growing up. Totally easy, but warm and comforting.

Be sure to save this Rotel Chicken Spaghetti recipe to your favorite Pinterest board for later.

Tips for Cooking Pasta

Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.

Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.

Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.

If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.


Watch the video: Recipe: California Chicken Spaghetti