Texas Chicken Spaghetti Recipe is a tasty, easy-to-make dish. It’s particularly good for weekdays, as well as for special occasions such as holidays. Chicken spaghetti is versatile and can be used whenever you want a light dish. You can serve it with tomato sauce or freshly made pasta. If you have leftover chicken from last night’s meal, you can make homemade chicken spaghetti with it too.
Texas Chicken Spaghetti Recipe is an easy dish to make and it’s perfect for a spring or summer dinner. Make this recipe with simple pasta and it can serve about four people. It’s a yummy recipe for a really great meal! You can choose to use chicken stocks or thighs to cook it, and you can also use your favorite pasta.
Texas Chicken Spaghetti is a great dish to cook for dinner. It’s made entirely from pasta, so it’s easy to whip up when you don’t have the time to spend on a full meal at dinner. Chicken spaghetti allows you to use up any leftover pasta, but it’s also the ideal foil for vegetables, which is a great way to add a little extra nutrition and flavor to this dish.
This is a hearty American dish that can be prepared as a main meal or as a side dish. It’s an excellent main course for a weeknight dinner and will make a satisfying meal for those who enjoy a hearty, hearty meal. Celebrate your love of spaghetti with this creamy, cheesy, and delicious recipe – made specifically for you and your family.
Easy, delicious, and fast to make, this chicken spaghetti recipe is lightly spiced to give you the perfect comfort food. Made with simple ingredients, it’s perfect for those nights when you just want to curl up with a good novel and a cup of hot tea.
How To Make Texas Chicken Spaghetti
A nice twist on an old favorite, chicken spaghetti is a delicious, healthy, and very versatile dish that can be served over pasta or on its own. To make spaghetti, you’re going to need ¾ pound of fresh pasta, some butter, and pablano. Serve this as a side dish or even as a pizza.
Ingredients
- 3 Tablespoons butter
- 8 Oz. package mushrooms (I prefer shitake and button)
- 1 yellow bell pepper, small diced
- 1 Poblano, small diced, seeded
- 1 Jalapeno, small diced, seeded
- ½ onion, small diced
- 1 Teaspoon salt
- ¾ pound of spaghetti pasta ( ¾ of a box)
- 2 tablespoons flour
- 2 Cup Chicken Stock
- 1 Can Rotel tomatoes and green chiles, (or 1 can petite diced tomatoes)
- 8 Oz. Velveeta cheese, cut into cubes
- ½ Cup cream
- 1 Rotisserie chicken, with the juices reserved from the bottom of the container
- 4 Oz. cheddar cheese for sprinkling on top
Step By Step Instructions To Make Texas Chicken Spaghetti
Step 1
For baking, preheat the oven to 400°F and place a casserole dish in it that is oven-safe.
Step 2
Shred the chicken into bite-sized pieces after removing it from the bone. From the bottom of the rotisserie chicken container, reserve the juices (or jelly if it’s cold). In order to add more flavor to the sauce, we will add it later.
Step 3
Cook the spaghetti in a pot of boiling water. Cover the pot with salt so the water boils faster!
Step 4
Al dente spaghetti is just a little firmer than usual. Then drain and reserve.
Step 5
On medium-high heat, melt the butter in a skillet or cast iron pan and add the mushrooms. When the mushrooms brown and caramelize, I like to chop up the rest of the vegetables so their flavor can develop fully.
Step 6
Please be aware that the stems of shitake mushrooms must be removed if you use them as I do. Due to their woody nature, they won’t cook down. My favorite mushrooms are shitakes and button mushrooms!
Step 7
Add the small diced yellow bell pepper, poblano, and jalapeno to the pot. One teaspoon of salt should be added as well. Stir to incorporate. About 4-6 minutes at medium heat will soften and wilt the vegetables.
Step 8
To the mixture, add 2 tablespoons of flour and stir well. After one minute, remove from the heat.
Step 9
Add 1 can of Rotel and 2 cups of chicken stock. Add the flour and stir well until the mixture begins to thicken, then increase the heat and stir well until the mixture thickens.
Step 8
As it approaches a simmer, it will thicken. When it has thickened, add the cream.
Step 9
Add the juice from the rotisserie chicken as well as the Velveeta cubes. To make measuring easier, cut where the lines are on the package. Reduce the heat to low-medium and let the Velveeta melt. It takes 6-8 minutes to complete this process. After a few minutes, taste for seasoning.
Step 10
Add the spaghetti and the shredded chicken to the casserole dish and mix well. Over the sauce, pour the remaining ingredients. Spread the cheddar cheese over it and give it another mix.
Step 11
After 10-15 minutes of baking at 400°F, the cheese will start to bubble and melt. Serve with cilantro if desired, then enjoy!
Conclusion
We hope you enjoyed this Texas Chicken Spaghetti Recipe! This delicious, healthy chicken spaghetti recipe is easy to make and full of flavor. You can make it for lunch, dinner, or as a quick side dish. It makes the perfect recipe for a crowd. The best part of this recipe? You can enjoy all the yummy flavors of spaghetti without having to worry about it sticking together! This is an all-natural, dairy-free, and slightly sweetened yogurt lemonade that you will love. It will give your chicken spaghetti a little extra oomph.
More Delicious Recipes
Texas Chicken Spaghetti Recipe
Ingredients
- 3 Tablespoons butter
- 8 Oz package mushrooms (I prefer shitake and button)
- 1 yellow bell pepper, small diced
- 1 Poblano, small diced, seeded
- 1 Jalapeno, small diced, seeded
- ½ onion, small diced
- 1 Teaspoon salt
- ¾ pound spaghetti pasta ( ¾ of a box)
- 2 tablespoons flour
- 2 cup Chicken Stock
- 1 Can Rotel tomatoes and green chiles, (or 1 can petite diced tomatoes)
- 8 Oz Velveeta cheese, cut into cubes
- ½ Cup cream
- 1 Rotisserie chicken, with the juices reserved from the bottom of the container
- 4 Oz cheddar cheese for sprinkling on top
Instructions
- For baking, preheat the oven to 400°F and place a casserole dish in it that is oven-safe.
- Shred the chicken into bite-sized pieces after removing it from the bone. From the bottom of the rotisserie chicken container, reserve the juices (or jelly if it's cold). In order to add more flavor to the sauce, we will add it later.
- Cook the spaghetti in a pot of boiling water. Cover the pot with salt so the water boils faster!
- Al dente spaghetti is just a little firmer than usual. Then drain and reserve.
- On medium-high heat, melt the butter in a skillet or cast iron pan and add the mushrooms. When the mushrooms brown and caramelize, I like to chop up the rest of the vegetables so their flavor can develop fully.
- Please be aware that the stems of shitake mushrooms must be removed if you use them as I do. Due to their woody nature, they won't cook down. My favorite mushrooms are shitakes and button mushrooms!
- Add the small diced yellow bell pepper, poblano, and jalapeno to the pot. One teaspoon of salt should be added as well. Stir to incorporate. About 4-6 minutes at medium heat will soften and wilt the vegetables.
- To the mixture, add 2 tablespoons of flour and stir well. After one minute, remove from the heat.
- Add 1 can of Rotel and 2 cups of chicken stock. Add the flour and stir well until the mixture begins to thicken, then increase the heat and stir well until the mixture thickens.
- As it approaches a simmer, it will thicken. When it has thickened, add the cream.
- Add the juice from the rotisserie chicken as well as the Velveeta cubes. To make measuring easier, cut where the lines are on the package. Reduce the heat to low-medium and let the Velveeta melt. It takes 6-8 minutes to complete this process. After a few minutes, taste for seasoning.
- Add the spaghetti and the shredded chicken to the casserole dish and mix well. Over the sauce, pour the remaining ingredients. Spread the cheddar cheese over it and give it another mix.
- After 10-15 minutes of baking at 400°F, the cheese will start to bubble and melt. Serve with cilantro if desired, then enjoy!