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Ah, Chicken Spaghetti—a dish that used to fly so far under my culinary radar that I couldn’t even tell you what it tasted like. If you’re anything like me, you may have also felt a tad “meh” about it, until about a year ago, when my social feeds were suddenly bombarded with recipes celebrating this dish.
I looked at them, intrigued but skeptical, especially when I noticed that the common suspects included processed ingredients like cream of chicken soup and Velveeta cheese, which have a permanent spot on my “no-buy” list.
But the intrigue lingered. So, I did what any self-respecting foodie would do: I got tired of merely thinking about it and dove into my kitchen to recreate it from scratch.
And guess what? It turned out so darn good that it won over even the harshest critics in my household. So, allow me to share my rendition of Chicken Spaghetti—a cheesy, delicious and comforting dish that I now can’t imagine life without.
Why You Will Love Chicken Spaghetti
Let’s cut to the chase: you’ll love this dish because it offers the best of both worlds—a pasta dish that’s comforting but not boring, and one that includes protein and veggies.
My version brings to the table bold flavors, textural contrasts, and the satisfaction of knowing you’ve whipped up something incredible from scratch.
Hate green peppers? Swap ’em out.
Love spice? Add a jalapeño.
It’s the kind of recipe you’ll make time and again, and it just never gets old.
- Fresh vs. Frozen Chicken: Fresh chicken tends to hold moisture better, but if you’re in a pinch, frozen works just fine.
- Prep Ahead: Dice your veggies and cook your chicken beforehand to make the assembly process a breeze.
- Cheese Choices: Feel free to mix and match cheeses for a unique flavor profile.
- Butter: The base for our homemade sauce. Opt for unsalted to control the sodium level.
- Green Pepper: Adds a little veggie crunch and color to the dish.
- Flour: The thickening agent for our sauce.
- Chicken Stock: Infuses the sauce with savory flavors.
- Milk: Adds creaminess without the processed ingredients.
- Cheddar Cheese: The star of the show! This is where the magic happens.
- Spices (Salt, Pepper, Cumin, Chili Powder): Give the dish its kick and depth.
- Diced Tomatoes: A hint of acidity and freshness.
- Chicken: Because what’s Chicken Spaghetti without the chicken?
- Spaghetti: The canvas upon which our masterpiece is painted.
How to Make Chicken Spaghetti
- Start by melting your butter or margarine over medium heat in a large skillet or saucepan. Throw in the green pepper and let it cook for about 2-3 minutes until softened.
- Sprinkle in the flour and cook for another 2 minutes, stirring often.
- Now, it’s time to slowly pour in the chicken stock and milk. Make sure to whisk or stir vigorously to avoid lumps.
- Bring your creamy mixture to a boil, then reduce the heat and simmer for about 3 minutes until it reaches a gravy-like consistency.
- Remove from heat and stir in all your glorious spices, followed by the cubed chicken and cooked spaghetti. Mix until everything is beautifully combined.
This Chicken Spaghetti dish pairs wonderfully with a green salad, garlic bread, or even some roasted veggies for a more balanced meal. Feel free to sprinkle some extra cheese or fresh herbs on top for added flair.
- Vegan Options: Use plant-based milk, cheese, and a meat substitute.
- Gluten-Free: Swap out the regular flour and spaghetti for gluten-free versions.
- Spice it Up: Add red pepper flakes or diced jalapeños for an extra kick.
- Large skillet or saucepan
- Cutting board and knife
- Measuring cups and spoons
- 1/3 cup butter or margarine
- 1/2 green pepper finely diced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 1/2 cups whole milk
- 3 cups shredded cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 14.5-ounce can diced tomatoes, drained
- 1 pound chicken fully cooked and cubed
- 1/2 pound spaghetti fully cooked
- Optional: Fresh parsley for garnish
- Optional: Parmesan cheese for garnish
- In a large skillet or saucepan, melt the butter or margarine over medium heat.
- Add the finely diced green pepper and sauté for 2-3 minutes until it starts to soften.
- Stir in the flour, cooking for an additional 2 minutes, making sure to stir frequently to avoid burning.
- Slowly pour in the chicken stock and whole milk, whisking or stirring rigorously to prevent lumps from forming.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 3 minutes. You’re aiming for a consistency that’s slightly thicker than gravy.
- Remove the pan from heat and add salt, pepper, cumin, and chili powder. Mix well.
- Stir in the drained diced tomatoes, followed by the cubed, cooked chicken and cooked spaghetti. Make sure all the ingredients are well-incorporated.
- Optional: Garnish with fresh parsley or a sprinkle of Parmesan cheese before serving.