Southern Chicken Spaghetti

Name: Southern Chicken Spaghetti (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Southern
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Butter; 1/2 cup All-purpose flour; 4 cups Chicken broth; 1 cup Heavy cream; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Paprika; 1/4 tsp Cayenne pepper; Pepper Black pepper; 8 oz Cream cheese, softened; 2 cups Shredded cheddar cheese; 1 can Rotel diced tomatoes and green chilies, undrained; 1 lb Spaghetti

⏱1h 15m

👥6

🔥650 cal

Easy

🍽️Southern

🥗None

A comforting and flavorful dish featuring tender chicken, creamy sauce, and perfectly cooked spaghetti. This is a family favorite, easy to make and always a crowd-pleaser.

1.5 lbs Boneless skinless chicken breasts

1 tsp Salt

1/2 tsp Black pepper

1/2 cup Butter

1/2 cup All-purpose flour

See all 17 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥650 cal

Easy

🍽️Southern

🥗None

A comforting and flavorful dish featuring tender chicken, creamy sauce, and perfectly cooked spaghetti. This is a family favorite, easy to make and always a crowd-pleaser.

#Comfort Food #Chicken #Pasta #Family Friendly

Instructions

Boil spaghetti according to package directions. Drain and set aside.
Season Chicken with salt and pepper. Cook chicken breasts in a large skillet over medium heat until cooked through (internal temperature of 165°F/74°C). Shred the chicken and set aside.
In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, Garlic powder, Onion powder, Paprika, Cayenne pepper, Salt, and Pepper. Simmer for 5 minutes, stirring occasionally.
Reduce heat to low. Stir in Cream cheese until melted and smooth.
Add Shredded cheddar cheese and Rotel. Stir until cheese is melted and well combined.
Add cooked Spaghetti and shredded Chicken to the sauce. Toss to coat evenly.
Serve immediately.

Ingredients

Chicken
1.5 lbs 680 g Boneless skinless chicken breasts
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
Sauce
1/2 cup 113 g Butter
1/2 cup 60 g All-purpose flour
4 cups 946 mL Chicken broth
1 cup 237 mL Heavy cream
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1/2 tsp 2.5 mL Paprika
1/4 tsp 1.25 mL Cayenne pepper
Salt to taste
Pepper to taste Black pepper
Filling
8 oz 227 g Cream cheese, softened
2 cups 227 g Shredded cheddar cheese
1 can 14.5 oz Rotel diced tomatoes and green chilies, undrained
Pasta
1 lb 454 g Spaghetti

Equipment

Large pot
Large skillet
Large saucepan
Whisk
Colander

Instructions

Boil spaghetti according to package directions. Drain and set aside.
Season Chicken with salt and pepper. Cook chicken breasts in a large skillet over medium heat until cooked through (internal temperature of 165°F/74°C). Shred the chicken and set aside.
In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, Garlic powder, Onion powder, Paprika, Cayenne pepper, Salt, and Pepper. Simmer for 5 minutes, stirring occasionally.
Reduce heat to low. Stir in Cream cheese until melted and smooth.
Add Shredded cheddar cheese and Rotel. Stir until cheese is melted and well combined.
Add cooked Spaghetti and shredded Chicken to the sauce. Toss to coat evenly.
Serve immediately.