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Pioneer Woman’s Tex-Mex Chicken Spaghetti

Pioneer Woman’s Tex-Mex Chicken Spaghetti is guaranteed to be a hit thanks to the fact that it is baked to perfection and features a Tex-Mex flair. It is cheesy and creamy, and it makes use of ingredients that are easily accessible.

Tex-Mex Chicken Spaghetti Pioneer Woman
Pioneer Woman’s Tex-Mex Chicken Spaghetti

Why You’ll Love This Tex-Mex Chicken Spaghetti Recipe:

  • This Tex-Mex chicken spaghetti with Rotel tomatoes is very delicious comfort food that is suitable for families to enjoy together. Because it is loaded with cheddar cheese that can easily be melted, this chicken casserole is perfect for serving finicky eaters in your life.
  • This spaghetti does not contain any canned soup and is prepared entirely from scratch; nonetheless, it is still quite easy to put together and tastes delicious.
  • By using rotisserie chicken, you can reduce the amount of time spent on preparation so that the casserole can be baked more quickly.
  • This is an excellent dish for making ahead of time and it also serves a large number of people.

What Does Tex-Mex Style Mean?

In addition to flour tortillas, Tex-Mex cuisine is distinguished by the extensive use of shredded cheese, beans, meat (especially chicken, beef, and pork), chiles, and spices. There are many types of Tex-Mex food that you can prepare without the use of tortillas as well.

Where Does Tex-Mex Originate From?

Tejano culture (Texans of Spanish or Mexican descent who lived in Texas before it became a republic) and Mexican immigrants who hailed mostly from Northern Mexico are the culinary forebears of what we now refer to as Tex-Mex cuisine. This cuisine has its roots in the state of Texas. However, before the 1970s, the vast majority of people referred to it simply as Mexican food.

What Kind of Cheese is Best For Tex-Mex Chicken Spaghetti?

There is a wide variety of cheese that works well with Pioneer Woman’s Tex-Mex Chicken Spaghetti, so feel free to experiment with different varieties. The first cheese that comes to mind is cheddar, but other popular choices include romano, mozzarella, fontina, and ricotta.

What Ingredients Are Needed to Make Pioneer Woman’s Tex-Mex Chicken Spaghetti?

  • Spaghetti: The most traditional type of pasta to use in this dish is spaghetti.
  • Olive oil and butter: You will need olive oil and butter for sauteing.
  • Onion and garlic: You can use any type of onion, but Vidalia (sweet) onion is our personal preference. The cloves of garlic do not need to be peeled if you use a garlic press, which makes the process of mincing garlic much simpler.
  • Bell pepper:  Bell pepper adds a little bit of crunch! Any hue will do just fine, but I prefer green.
  • Flour:  Flour helps thicken the sauce.
  • Chicken broth: Chicken broth helps impart a savory flavor.
  • Heavy cream: A dollop of heavy cream gives this dish a rich and delicious quality.
  • Tomatoes: Canned Rotel diced tomatoes with green chilies gives the dish the proper amount of spice. The original version is not particularly spicy and just has a mild amount of heat to it.
  • Chili powder: Chili powder adds a little extra kick and flavor to the dish (also not spicy)
  • Cheddar: Because cheddar is such an important component, you should select a good-quality sharp cheddar cheese. Always grate your own to ensure the highest possible freshness and quality, as well as the best melting results. When I use a grater, it simply takes a few minutes for me to grate 2 cups of cheese.
  • Chicken: For convenience, pick up a rotisserie chicken, but feel free to use whatever cooked or leftover chicken you have on hand.

How to Make Pioneer Woman’s Tex-Mex Chicken Spaghetti

  1. Place the oven rack in the upper third of the oven and preheat the oven to 350 degrees Fahrenheit.
  2. Bring a large saucepan of salted water; add the spaghetti and cook it for 1 minute less than the package instructions.
  3. Drain the spaghetti and place it in a greased casserole dish.
  4. Put the butter and oil in a frying pan and heat it over medium-high heat.
  5.  After it has heated up, add the onions and peppers and continue to cook them for 5 minutes.
  6. Stir in the garlic and cook it for 30 seconds.
  7. Stir in the flour and cook it for 1 minute while stirring.
  8. Whisk in the chicken stock and cream, ensuring there are no lumps.
  9. Stir in the Rotel and chili powder; allow the sauce to simmer for 3 to 4 minutes. The sauce should be somewhat thicker but be careful not to let it become too thick.
  10. After turning off the stove, mix in half of the shredded cheddar.
  11. Mix in the chicken, and then season it with little salt and pepper to taste.
  12. Transfer the contents of the pan to the baking dish and toss it with the spaghetti.
  13. Cover the casserole dish with aluminum foil and sprinkle it with the remaining cheddar cheese. Bake for 25 minutes. 
  14. If you want the cheese to brown, remove the aluminum foil and place it in the broiler for a few minutes.

Recipe Tips 

  • Use a big pot: Prepare the pasta in a large pot that is capable of holding at least six quarts of water for each pound of pasta.
  • Salt: Sprinkle a generous amount of salt into the water for boiling the pasta. A good starting point is a few teaspoons for every quart of water. However, it is acceptable for you to use a touch more or a touch less depending on your preferences.
  • Be careful not to overcook the pasta; it should be cooked until it reaches the al dente stage after being boiled for the appropriate amount of time. During the last few minutes of cooking, you should taste your pasta frequently to check its flavor and texture. A good time interval is every 20 seconds.
  • Remove the pot from the heat a few minutes before the pasta is done cooking if you plan to continue cooking it in a sauce or bake it in the oven. This will prevent the pasta from becoming overcooked.
  • If you do not use pre-cooked chicken from a rotisserie chicken, put the chicken breasts in a large pot and cover them with water. Bring the pot to a boil. Cook the chicken uncovered over medium heat until the meat is completely cooked through, which should take about 10 minutes. Avoid boiling the chicken in the water. After allowing it to cool, cut it into pieces that are easy to swallow or shred it using two forks.
Tex-Mex Chicken Spaghetti Pioneer Woman
Pioneer Woman’s Tex-Mex Chicken Spaghetti

Recipe Variations:

  • I have only made this recipe as it is stated, but feel free to adjust or change any of the components as you see fit. If you replace the cream with milk, though, your sauce won’t be as thick or rich.
  • If you don’t enjoy spice, I recommend going with the mild version of Rotel, as the original has some kick to it. However, if you like things on the spicy side, try adding a dash of cayenne pepper or some hot sauce to this dish!
  • If you don’t have any Rotel on hand, you can use ordinary chopped tomatoes and a can of diced green chilies that is 4 ounces in size.

How Can You Make Pioneer Woman’s Tex-Mex Chicken Spaghetti Ahead of Time?

Pioneer Woman’s Tex-Mex Chicken Spaghetti is easy to make ahead of time. You can prepare it up to the point where you are about to start baking it, and then cover it securely with aluminum foil or a lid and place it in the refrigerator for up to two days. Because the dish will be going into the oven cold, you may find that you will need to increase the amount of time you give it to bake.

What Can You Serve With Pioneer Woman’s Tex-Mex Chicken Spaghetti?

  • Pioneer Woman’s Tex-Mex Chicken Spaghetti casserole is a hearty meal, so I like to make a side salad such as my Parmesan Brussel Sprouts Salad or Ahi Tuna Poke Bowl.
  • If you’re craving something more decadent, pair it with a big slice of Cheesy Bread or French Bread Pizza!

How Can You Tell if Pioneer Woman’s Tex-Mex Chicken Spaghetti is Done?

If you are conducting the fork test, you should be able to get the fork through the pasta, but if you want your pasta “al dente,” then you should feel some stiffness when you bite into it (but the pasta shouldn’t be hard).

Why is My Spaghetti Still Doughy in the Middle?

Your spaghetti may be doughy in the middle because you cooked it for too long. The pasta should be cooked, but not soft. When pasta is cooked for too long, it becomes mushy.

What Should You Do With Pioneer Woman’s Leftover Tex-Mex Chicken Spaghetti?

How Do You Store Pioneer Woman’s Tex-Mex Chicken Spaghetti in the Fridge?

Refrigerating the spaghetti in shallow containers that are airtight or plastic bags that can be resealed as this will ensure that it will maintain its quality and safety for as long as possible after it has been prepared. The pasta will store in the refrigerator for up to 5 days if it is properly stored.

How to Freeze Leftover Pioneer Woman’s Tex-Mex Chicken Spaghetti?

If you want Pioneer Woman’s Chicken Spaghetti to still taste delicious after it has been stored in the freezer, you should prepare it up until the point where it is ready to be baked, and then freeze it. When we educate about freezer meals, we constantly stress the need to prevent the food from having exposure to air. Be careful to cover your spaghetti in as many layers of plastic wrap and/or aluminum foil as possible, and do it very securely. The pasta might last anywhere from 1 to 2 months at a time.

How Can You Reheat Leftover Pioneer Woman’s Tex-Mex Chicken Spaghetti?

In The Oven

  1. If you have any leftovers, spread them out on a baking sheet in an even layer and bake them at 350 degrees Fahrenheit for around 15 to 20 minutes, turning the spaghetti over once about halfway through the cooking process.

In The Microwave:

  • Put the leftover Tex-Mex Chicken Spaghetti in a bowl or container that can go in the microwave, and add a small amount of water to it.
  • Cook the spaghetti for 30 to 60-second intervals, stirring in between, until it is thoroughly heated.
  • Stirring it frequently will allow the spaghetti to heat more evenly.
Tex-Mex Chicken Spaghetti Pioneer Woman
Pioneer Woman’s Tex-Mex Chicken Spaghetti

FAQ Section

How Can You Fix Mushy Tex-Mex Chicken Spaghetti?

A decadent sauce can be tossed Pioneer Woman’s Tex-Mex Chicken Spaghetti to eliminate the “slimy” flavor that comes with overdone Tex-Mex chicken spaghetti. You can also add some crunchy veggies, such as zucchini or bell peppers, to contrast with the softer pasta.

How Can I Thicken Tex-Mex Chicken Spaghetti?

If you find that your sauce is not thick enough, add a couple more tablespoons of flour while whisking in some cold water or chicken stock. After you have whisked it into the sauce, bring it back up to a boil and continue cooking it until it has thickened.

How Do You Make Tex-Mex Chicken Spaghetti That’s Not Watery?

One of the most important steps you can take to prevent your sauce from becoming watery is to first bring it to a rolling boil and then decrease the heat to a simmer. When utilizing fresh tomatoes, this is a very significant consideration. If you are going to use canned tomatoes, make sure that you drain them first.

Pioneer Woman’s Tex-Mex Chicken Spaghetti Nutrition Facts

Amount Per Serving

  • Calories 329
  • Total Fat 14 g
  • Saturated Fat 6.9 g
  • Cholesterol 88 mg
  • Sodium 1063 mg
  • Potassium 530 mg
  • Total Carbohydrate 25 g
  • Dietary Fiber 2.7 g
  • Sugars 5.6 g
  • Protein 26 g
  • Vitamin A 16%
  • Vitamin C 27%
  • Calcium 18%
  • Iron 10%

Nutrition Facts Source: Source

Pioneer Woman’s Tex-Mex Chicken Spaghetti

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: 5 minutesTotal time: 50 minutesServings:6 servingsCalories:329 kcal Best Season:Available

Description

Pioneer Woman’s Tex-Mex Chicken Spaghetti is guaranteed to be a hit thanks to the fact that it is baked to perfection and features a Tex-Mex flair. It is cheesy and creamy, and it makes use of ingredients that are easily accessible.

Ingredients

Instructions

  1. Place the oven rack in the upper third of the oven and preheat the oven to 350 degrees Fahrenheit.
  2. Bring a large saucepan of salted water; add the spaghetti and cook it for 1 minute less than the package instructions.
  3. Drain the spaghetti and place it in a greased casserole dish.
  4. Put the butter and oil in a frying pan and heat it over medium-high heat.
  5. After it has heated up, add the onions and peppers and continue to cook them for 5 minutes.
  6.  Stir in the garlic and cook it for 30 seconds.
  7. Stir in the flour and cook it for 1 minute while stirring.
  8. Whisk in the chicken broth and cream, ensuring there are no lumps.
  9. Stir in the Rotel and chili powder; allow the sauce to simmer for 3 to 4 minutes. The sauce should be somewhat thicker but be careful not to let it become too thick.
  10. After turning off the stove, mix in half of the shredded cheddar.
  11. Mix in the chicken, and then season it with little salt and pepper to taste.
  12. Transfer the contents of the pan to the baking dish and toss it with the spaghetti.
  13. Cover the casserole dish with aluminum foil and sprinkle it with the remaining cheddar cheese. Bake for 25 minutes. 
  14. If you want the cheese to brown, remove the aluminum foil and place it in the broiler for a few minutes.

Notes

  • Use a big pot: Prepare the pasta in a large pot that is capable of holding at least six quarts of water for each pound of pasta.
  • Salt: Sprinkle a generous amount of salt into the water for boiling the pasta. A good starting point is a few teaspoons for every quart of water. However, it is acceptable for you to use a touch more or a touch less depending on your preferences.
  • Be careful not to overcook the pasta; it should be cooked until it reaches the al dente stage after being boiled for the appropriate amount of time. During the last few minutes of cooking, you should taste your pasta frequently to check its flavor and texture. A good time interval is every 20 seconds.
  • Remove the pot from the heat a few minutes before the pasta is done cooking if you plan to continue cooking it in a sauce or bake it in the oven. This will prevent the pasta from becoming overcooked.
  • If you do not use pre-cooked chicken from a rotisserie chicken, put the chicken breasts in a large pot and cover them with water. Bring the pot to a boil. Cook the chicken uncovered over medium heat until the meat is completely cooked through, which should take about 10 minutes. Avoid boiling the chicken in the water. After allowing it to cool, cut it into pieces that are easy to swallow or shred it using two forks.
  • Recipe Variations:
  • I have only made this recipe as it is stated, but feel free to adjust or change any of the components as you see fit. If you replace the cream with milk, though, your sauce won’t be as thick or rich.
  • If you don’t enjoy spice, I recommend going with the mild version of Rotel, as the original has some kick to it. However, if you like things on the spicy side, try adding a dash of cayenne pepper or some hot sauce to this dish!
  • If you don’t have any Rotel on hand, you can use ordinary chopped tomatoes and a can of diced green chilies that is 4 ounces in size.
Keywords:lunch, dinner, easy
Nutrition Facts

Servings 6


Amount Per Serving
Calories 329
% Daily Value *
Total Fat 14g22%
Saturated Fat 6.9g35%
Cholesterol 88mg30%
Sodium 1063mg45%
Potassium 530mg16%
Total Carbohydrate 25g9%
Dietary Fiber 2.7g11%
Sugars 5.6g
Protein 26g52%

Vitamin A 16 IU
Vitamin C 27 mg
Calcium 18 mg
Iron 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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