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Easy Chicken Spaghetti Recipe

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4.2 from 13 reviews

This easy chicken spaghetti recipe is a comforting, cheesy dish perfect for a quick weeknight dinner. Tender chicken breasts are cooked and combined with a creamy homemade cheese sauce featuring Rotel tomatoes, all tossed with perfectly cooked spaghetti. The flavorful blend of spices and melty Colby Jack cheese creates a satisfying meal that the whole family will love.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Chicken

  • 1 lb chicken breasts
  • Salt, pepper, and garlic powder (for seasoning)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp each of onion powder, parsley, and paprika

Sauce

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 tbsp minced garlic
  • 10 oz can of Rotel (not drained)
  • 2 cups shredded Colby Jack cheese
  • 1/4 cup sour cream

Pasta

  • 1 lb spaghetti

Garnish

  • Dried parsley

Instructions

  1. Cook Spaghetti: Boil a large pot of water and cook the spaghetti according to the package directions until al dente. Drain and set aside.
  2. Prepare Chicken: Slice the chicken breasts in half lengthwise to make thinner pieces. Season both sides lightly with salt, pepper, and garlic powder.
  3. Cook Chicken: Heat a large skillet over medium-high heat and add olive oil. Add the chicken pieces and cook until golden brown on both sides and the internal temperature reaches at least 165°F (74°C).
  4. Shred Chicken: Remove the cooked chicken from the skillet and shred it or cut into cubes. Set aside.
  5. Make Roux and Sauce: Into the same skillet, add 3 tablespoons of butter. Once melted, stir in 3 tablespoons of flour and cook for at least one minute to form a roux. Gradually whisk in 2 cups of chicken broth, then add minced garlic, salt, pepper, onion powder, parsley, and paprika. Stir well and cook until the sauce thickens.
  6. Add Cheese and Rotel: Stir in the entire can of Rotel (with juices), 2 cups shredded Colby Jack cheese, and 1/4 cup sour cream. Mix until the cheese is melted and the sauce is creamy.
  7. Combine Pasta and Chicken: Add the drained spaghetti noodles and the shredded chicken back into the skillet with the sauce. Toss everything together thoroughly until well combined and heated through.
  8. Garnish and Serve: Sprinkle dried parsley over the top before serving for a fresh finish.

Notes

  • For extra flavor, you can add diced onions or bell peppers to the sauce base.
  • If you prefer spicier, use the hot version of Rotel tomatoes.
  • Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated gently on the stove or in the microwave.
  • This recipe can be prepared ahead by making the sauce and cooking chicken in advance and assembling when ready to serve.

Find it online: https://cheftinaskitchen.com/easy-chicken-spaghetti-recipe/