Southern Chicken Spaghetti

Name: Southern Chicken Spaghetti (Upgraded)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Southern
Ingredients: 1.5 lbs Boneless skinless chicken thighs; 1 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Smoked paprika; 1/2 cup Butter; 1/2 cup All-purpose flour; 4 cups Chicken broth; 1 cup Heavy cream; 2 cloves Garlic-minced; 1/2 tsp Onion powder; 1 tsp Paprika; 1/4 tsp Cayenne pepper; Pepper Black pepper; 8 oz Cream cheese, softened; 1 cup Shredded cheddar cheese; 1 cup Shredded Monterey Jack cheese; 1 can Rotel diced tomatoes and green chilies, undrained; 1 lb Spaghetti

⏱1h 25m

👥6

🔥700 cal

Medium

🍽️Southern

🥗None

A refined version of the classic, featuring browned chicken, a richer sauce, and a blend of cheeses for a more complex flavor. Still approachable for home cooks, but with noticeable improvements.

1.5 lbs Boneless skinless chicken thighs

1 tbsp Olive oil

1 tsp Salt

1/2 tsp Black pepper

1/2 tsp Smoked paprika

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⏱1h 25m

👥6

🔥700 cal

Medium

🍽️Southern

🥗None

A refined version of the classic, featuring browned chicken, a richer sauce, and a blend of cheeses for a more complex flavor. Still approachable for home cooks, but with noticeable improvements.

#Comfort Food #Chicken #Pasta #Family Friendly

Instructions

Boil spaghetti according to package directions. Drain and set aside.
Season Chicken thighs with salt, pepper, and smoked paprika. Heat Olive oil in a large skillet over medium-high heat. Brown chicken thighs on all sides, then reduce heat to medium and cook 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 2-3 minutes, creating a roux.
Add minced Garlic and cook for 30 seconds until fragrant.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, 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 Monterey Jack 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 thighs
1 tbsp 15 mL Olive oil
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 tsp 2.5 mL Smoked paprika
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
2 cloves 6 g Garlic-minced
1/2 tsp 2.5 mL Onion powder
1 tsp 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
1 cup 113 g Shredded cheddar cheese
1 cup 113 g Shredded Monterey Jack 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 thighs with salt, pepper, and smoked paprika. Heat Olive oil in a large skillet over medium-high heat. Brown chicken thighs on all sides, then reduce heat to medium and cook 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 2-3 minutes, creating a roux.
Add minced Garlic and cook for 30 seconds until fragrant.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, 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 Monterey Jack 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.