Chicken Spaghetti With A Twist Recipes

ULTIMATE CHICKEN SPAGHETTI

Ultimate Chicken Spaghetti image

Provided by Stacey Little | Southern Bite

Time 1h5m

Number Of Ingredients 9

Ingredients

2 pounds frozen boneless skinless chicken breasts
1 (16-ounce) package spaghetti
1 (10-ounce) can Ro*Tel Tomatoes
2 (10.5-ounce) cans cream of mushroom soup
1 (16-ounce) package Velveeta cheese
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese

Steps:

Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
Cook the pasta according to the package directions. Drain and set aside.
In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
Bake for 20 to 30 minutes or until heated through and the cheese has melted.

CHICKEN SPAGHETTI WITH A TWIST

Chicken Spaghetti with a Twist image

Okay, so I wasn't too sure what to name this dish. It was one of those nights where I just saw what was hanging around the kitchen, and made it into something for dinner. Thankfully, we had good results! My husband & picky toddler both asked for 2nds!! The great thing is this recipe has no cream-of soups, or jarred sauce. & it is quite easy to make! So, here is the recipe to share with you. I hope you'll get a chance to try it. Enjoy!

Provided by Tara Pacheco @tnj2008

Categories Chicken

Number Of Ingredients 9

Ingredients

1 1/2 pound(s) boneless chicken breast, cubed
12 ounce(s) cooked spaghetti
2 tablespoon(s) butter
1/4 cup(s) flour
1 1/2 cup(s) milk
1 1/2 cup(s) mexican blend shredded cheese
1/4 cup(s) mozzarella cheese
1/2 teaspoon(s) cajun seasoning
2 teaspoon(s) olive oil

Steps:

In a small saucepan, heat the milk over a low flame to bring it to room temperature.
Add some oil to a preheated skillet. Add your 1 inch cubed chicken pieces and cook through until no longer pink & slightly browned.
While your chicken is cooking, you can start your sauce. Melt your butter over a medium high heat in a separate skillet. Once melted, add in your olive oil. Let that cook for about a minute.
Add in your flour - just a little at a time and whisk until you have a smooth paste.
Next, slowly add in your milk. Continue to whisk and allow sauce to thicken.
Then add in your cheese a little bit at a time. It will start to become creamy. And then add in your seasoning.
Once your sauce is finished, add your spaghetti and chicken into the skillet and mix well. Top with additional cheese if desired!

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