Chicken Spaghettti
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By Michelle Talbert
Chicken Spaghettti
6 steps
Cook:40min
Spicy cheesy chicken spaghetti, FAST! If you use canned chicken, this can be made as a dump and go and one pot meal.
Updated at: Thu, 17 Aug 2023 02:27:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories349.6 kcal (17%)
Total Fat21.3 g (30%)
Carbs21 g (8%)
Sugars3.9 g (4%)
Protein18 g (36%)
Sodium1059.6 mg (53%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 cupsChicken
shredded or chopped or canned, whatever you have on hand
Spaghetti noodles
1can cream of chicken soup
1can cheddar cheese soup
1can rotel
0.5onion
chopped
1 Tbspminced garlic
1 tspoil
olive or vegetable
1 ½ cupsshredded cheese blend
garlic powder
measure with your heart
onion powder
measure with your heart
pepper
measure with your heart
Instructions
Step 1
Boil the water for pasta. Add the spaghetti to the pot. Cook until al dente.
Step 2
Transfer the pasta into a strainer so that you can use the same pot to make the sauce.
Step 3
Warm oil in the pot over medium high heat. Add onions to the pot. Cook for 3-4 minutes. Add chicken and garlic. Cook for 5-6 minutes, until chicken is warmed and onions are translucent. Add the rotel with juice to the pot and cook 2 minutes to cook off some of the juice.
Step 4
Add the cheddar cheese soup, cream of chicken soup, onion powder, garlic powder, pepper, and 1/2 cup of shredded cheese. Reduce heat to medium low, stir and cook until all ingredients are heated through and bubbling.
Step 5
Add the spaghetti back to the pot and mix until pasta is coated.
Step 6
If you would like to serve from the pot you can use the remaining 1 cup of cheese to top each serving. If you have extra time, you can transfer the the meal to a baking dish and top with the remaining cheese. Bake at 350 for 20 minutes or it is hot melty.
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