This Chicken Spaghetti Recipe by Paula Deen is the ideal meal since it can be prepared quickly, is simple, and is great for families. A chili-spiced cheddar cheese cream sauce is drizzled over the top of the spaghetti noodles, chicken bits, and vegetables that are all served in this dish.
Why You’ll Love This Recipe
- Super Simple. You won’t believe how simple yet delectable this dish is, especially since there are only a few steps involved!
- The Children Adore It. Not only will this colorful and savory pasta serve a big family, but it will also wow even the pickiest of eaters in your household.
- Pantry Friendly. You probably already have all of these goods stashed away in your kitchen pantry. If not, you shouldn’t have any trouble locating them in your neighborhood supermarket.
- The Deliciousness Of Cheese. Oh my goodness, there’s Velveeta, cream cheese, and cheddar in here!
Paula Deen Chicken Spaghetti Ingredients
- Oil. Sauté the chicken and vegetables in whatever oil you have available to you. Canola oil is my go-to cooking oil due to its low smoke point and flavorlessness, but you could just as easily use olive oil or your preferred neutral oil.
- Veggies. In order to impart both color and texture, I make use of a mixture of onion, red peppers, and green peppers.
- The Breast Of A Chicken. You will need around one pound of chicken, which is equivalent to two boneless, skinless chicken breasts that have been cut into smaller parts. If you have some, you may add any leftover shredded chicken from the slow cooker or chicken from the rotisserie.
- Garlic. Always use garlic that has been freshly minced for the finest possible flavor.
- Seasonings. To add a touch of smokey heat, I make use of a straightforward mixture of smoked paprika, chili powder, and salt.
- Flour. The consistency of the cream sauce can be adjusted by adding a dash of all-purpose flour.
- Chicken Broth. An aromatic starting point for the cream sauce. I use chicken broth with a lower sodium content so that I have more control over how salty the sauce turns out.
- Cream. Or milk. You are free to use any kind, but keep in mind that a higher fat content results in a flavor that is more robust.
- Cheese. I make the sauce by melting shredded cheddar cheese into it, which gives it a deliciously creamy texture and a taste that is reminiscent of cheese. You should try to avoid using pre-shredded cheese because it might not melt as well. You may switch things up by using other types of cheese like mozzarella or Monterey jack if you like.
- Spaghetti. according to the instructions on the box, cooked to a firm bite. You are free to use any other kind of pasta you choose in its place! Linguine, angel hair pasta, or short pasta all work as well in this recipe.
What Is Chicken Spaghetti Made Of?
Chicken and spaghetti are the two primary components of the traditional dish known as chicken spaghetti. Both are cooked before being combined in a bowl with a cheesy cream sauce and served. In this ultimate comfort dish, peppers and onions are frequently used, and the addition of chili powder and paprika lends a hint of spice along with a smoky taste.
How To Make Paula Deen Chicken Spaghetti
- Cook spaghetti noodles al dente in a large saucepan of salted boiling water. Drain.
- Meanwhile, heat the oil in a large pan over medium-high heat.
- Add onions and peppers, cooking and stirring for three to four minutes until softened.
- Add chicken breast cubes and heat until the outside is white (they do not need to brown).
- Add garlic, salt, chili powder, and paprika, and simmer for 1 minute while stirring.
- Stir in the flour until no white remains.
- Incorporate the broth and milk, then bring them to a boil. Reduce heat to medium and simmer until the sauce has thickened. Stir in shreds of cheese, then pour over spaghetti.
What To Serve With Chicken Spaghetti?
You may add a side dish to this cheesy chicken spaghetti dish, such as roasted vegetables, roasted green beans, garlic bread, or breadsticks, or a straightforward green salad, to make the dinner more substantial.
Additional side dishes that go well with chicken spaghetti include the following:
- Buttery Garlic Sauteed Green Beans
- A Green Salad
- Cornbread
- Rice Pilaf
- Fresh Fruit Salad
- Corn on The Cob
- Potato Chips
- French Fries or Tater Tots
How To Store Chicken Spaghetti?
- In The Fridge. The leftover chicken spaghetti may be stored in the refrigerator for up to three days if it is placed in an airtight container.
- In The Freezer. Place any leftover chicken spaghetti in baking pans that are suitable for the freezer (they may be any size you wish!). The dish may then be frozen for up to two months after being covered with plastic wrap and foil or having a lid that fits tightly on it. If you want to prevent having mushy pasta, I suggest totally defrosting it before you reheat it. Reheat the dish with a splash of liquid, such as water, broth, or cream, in the oven or on the stove with the cover on.
- To Reheat. To reheat chicken spaghetti, cook it on the stove over medium heat while adding a splash of stock or cream until it is completely hot.
Recipe Tips & Variations
- Cut The Chicken Into Cubes. Remember to cut the chicken breast into smaller pieces, such as cubes, so it may cook more quickly and be evenly distributed throughout the pasta.
- Cook The Pasta Al Dente. Pasta that is just undercooked holds up better in the creamy sauce when it is served.
- You Need To Shred The Cheese Yourself. When melted, cheeses that have already been pre-shredded might have a gritty consistency. For the best possible results, I suggest shredding the materials on your own.
- Use Leftover/Rotisserie Chicken. This dish is an excellent way to make use of any leftover shredded chicken, chicken breasts roasted in the oven, or chicken cooked in an instant pot that you may have lying around.
- Include A Variety Of Other Vegetables. You are welcome to sauté any more vegetables besides the onion and pepper. You may try everything from mushrooms to peas to carrots to broccoli florets to zucchini. If you want more heat, you may add chopped canned green chiles or diced Rotel tomatoes (make sure to drain the tomatoes first!).
- Lighten It Up. You may create the sauce with any kind of milk you prefer to lighten it up, but the taste will be at its most potent if you use heavy cream.
- Make It Vegetarian. Simply eliminate the chicken and replace it with vegetarian broth!
- Change The Shape Of The Pasta You Use. Okay, so it won’t exactly be chicken spaghetti, but it should still turn out fine.
- Try Various Types Of Meat. I know. If that happens, the dish won’t be chicken spaghetti anymore. However, you can make a fantastic version of this spaghetti meal with a variety of various kinds of meat. You may try ground beef that has been cooked, turkey that has been left over, or sliced ham. Alternatively, you may finish it off with some crumbled bacon that has been cooked.
Paula Deen Chicken Spaghetti Recipe
This Chicken Spaghetti Recipe by Paula Deen is the ideal meal since it can be prepared quickly, is simple, and is great for families. A chili-spiced cheddar cheese cream sauce is drizzled over the top of the spaghetti noodles, chicken bits, and vegetables that are all served in this dish.
Ingredients
- 2 tablespoons oil
- 1 small onion chopped
- ½ red pepper
- ½ green pepper
- 2 boneless skinless chicken breasts about 1 pound, cubed
- 1 tablespoon freshly minced garlic
- ¾ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 3 tablespoons all-purpose flour
- 1½ cups low sodium chicken broth
- 1 cup milk or cream any will do, higher fat will have a richer flavor
- 1 cup shredded cheddar cheese
- 375 grams spaghetti about ¾ pound
Instructions
- Cook spaghetti noodles al dente in a large saucepan of salted boiling water. Drain.
- Meanwhile, heat the oil in a large pan over medium-high heat.
- Add onions and peppers, cooking and stirring for three to four minutes until softened.
- Add chicken breast cubes and heat until the outside is white (they do not need to brown).
- Add garlic, salt, chili powder, and paprika, and simmer for 1 minute while stirring.
- Stir in the flour until no white remains.
- Incorporate the broth and milk, then bring them to a boil. Reduce heat to medium and simmer until the sauce has thickened. Stir in shreds of cheese, then pour over spaghetti.
Notes
- Cut The Chicken Into Cubes. Remember to cut the chicken breast into smaller pieces, such as cubes, so it may cook more quickly and be evenly distributed throughout the pasta.
- Cook The Pasta Al Dente. Pasta that is just undercooked holds up better in the creamy sauce when it is served.
- You Need To Shred The Cheese Yourself. When melted, cheeses that have already been pre-shredded might have a gritty consistency. For the best possible results, I suggest shredding the materials on your own.
- Use Leftover/Rotisserie Chicken. This dish is an excellent way to make use of any leftover shredded chicken, chicken breasts roasted in the oven, or chicken cooked in an instant pot that you may have lying around.
- Include A Variety Of Other Vegetables. You are welcome to sauté any more vegetables besides the onion and pepper. You may try everything from mushrooms to peas to carrots to broccoli florets to zucchini. If you want more heat, you may add chopped canned green chiles or diced Rotel tomatoes (make sure to drain the tomatoes first!).
- Lighten It Up. You may create the sauce with any kind of milk you prefer to lighten it up, but the taste will be at its most potent if you use heavy cream.
- Make It Vegetarian. Simply eliminate the chicken and replace the broth with vegetarian broth!
- Change The Shape Of The Pasta You Use. Okay, so it won’t exactly be chicken spaghetti, but it should still turn out fine.
- Try Various Types Of Meat. I know. If that happens, the dish won’t be chicken spaghetti anymore. However, you can make a fantastic version of this spaghetti meal with a variety of various kinds of meat. You may try ground beef that has been cooked, turkey that has been left over, or sliced ham. Alternatively, you may finish it off with some crumbled bacon that has been cooked.
Nutrition
Calories: 546kcalCarbohydrates: 67gProtein: 29gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 57mgSodium: 599mgPotassium: 584mgFiber: 4gSugar: 6gVitamin A: 894IUVitamin C: 27mgCalcium: 253mgIron: 2mg
Tried this recipe?Let us know how it was!
Isabella
Friday 29th of November 2024
My kids loved this dinner, thank you.