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!