A quick skillet pasta meal of thin spaghetti noodles with chicken, diced tomatoes with green chilies, the trinity with garlic, shredded cheese and cream soup, prepared stovetop.
Stovetop Cheesy Chicken Spaghetti
When we talk about spaghetti, most everyone first thinks about spaghetti noodles in a tomato-based sauce that has either a ground beef base or meatballs. Delish!
But, there is a whole world of spaghetti to be had out there y'all!
Down here along the Gulf Coast, shrimp spaghetti is a top favorite, as is a Creole daube made from a roast, along with an andouille based spaghetti but, there's also veggie spaghetti, cowboy bacon spaghetti and many others to be had also.
Chicken spaghetti? Now yes, that's definitely one of my favorites!
Just inserting a quick reminder here.... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!There's a recipe for a baked chicken spaghetti that's been around a long, long time and many of us love it for sure, though first things first.
There are actually two kinds of chicken spaghetti in my house, so let's clarify.
There's my Grandma's homemade chicken spaghetti, made from a whole hen and cooked with a tomato based sauce. It was always one of my Grandma Mac's Sunday dinner recipes that I absolutely loved. I sure do miss those times with her.
But there's also a spaghetti with chicken that has lots of cheese involved that most of you know as chicken spaghetti, and it's widely loved!
Some of you know about the first one, but most of you likely know about the second one, except that you likely know it more as a baked casserole. What if we just prepared it with those same base elements, but fully on the stovetop like many other skillet pastas?
Let's make it!
You'll need 1/2-pound of thin spaghetti noodles, which I like to break up into half or thirds. I know that makes some folks crazy, but I've been doing that forever with no problems, plus I'm not particularly superstitious anyway.
By the way, my top pasta these days is the Dreamfields Healthy Carb living brand. While I will use whole wheat pastas occasionally, I much prefer the more traditional flavor and texture found in Dreamsfield. I try to pick it up in bulk from Amazon, but it's available at my local stores too, so it's not difficult to find. If you're trying to eat a little more healthy, check it out! (#affiliate link)
You'll want to cook the pasta and I'm using what else but my Fasta Pasta (#affiliate link)?! If you've been around here any length of time you know this is something that I love and use all the time. Of course if you don't have one of those, just bring a large pot of water to a boil, then generously salt and cook according to package directions. Drain and set aside.
You'll need to chop up the trinity - that's onion, bell pepper and celery - and I'm adding garlic.
Drop a tablespoon of butter in a good sized skillet. I'm using my Copper Chef skillet (#affiliate link) which is nice and deep.
Sauté the onion, bell pepper and celery until softened about 4 minutes; add garlic and cook another minute.
To the skillet, add the cream of chicken soup, diced tomatoes and chicken stock.
Stir in 1 cup of the cheese. Here I'm using a blend of Monterey Jack, cheddar, queso quesadilla, and asadero cheeses, which is often called a Mexican or Fiesta blend, but I have also used sharp cheddar. Velveeta cheese or a block of cream cheese along with 8 ounces cheddar cheese, cubed, may be substituted as well, though be sure to reserve some for the top.
Add seasonings.
Chop up the cooked chicken. You can use either shredded or chopped - I've used both! This is some of that ready chicken that I put up in my freezer. It's such a flavorful chicken and easy to make for any dish that you need cooked chicken, minus the high sodium from those deli rotisserie chickens that we all also love. Plus, you can make it ahead and freeze it like I did!
Add the chicken to the sauce.
Add the cooked, drained noodles and mix well.
Taste to adjust seasonings as needed.
Cover and cook over medium low until heated through, about 10 minutes, or until thickened, stirring several times.
Remove from heat, top with cheese.
Cover until cheese is melted.
Dig in to that delicious creaminess y'all!
For more of my favorite spaghetti recipes, check out this collection on my Pinterest page!
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