CREAMY CHICKEN SPAGHETTI RECIPE
This creamy chicken spaghetti will be a sure favorite once you serve it! This pasta dish offers baked spaghetti that's made with rich soups.
Provided by Recipes.net Team
Categories Pasta Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Bring water to a simmer and add the chicken breasts.
- Once done, drain the chicken and set it aside to cool down.
- Combine all of the ingredients in a large Dutch oven except for the fried onions. Stir to combine then turn off the heat.
- Allow the cheese to melt with the residual heat of the pot.
- Slice the chicken into bite-size pieces then add into the pot.
- Add the spaghetti and toss to combine.
- Cover with the fried onions and bake at 350 degrees for 15 minutes until the cheese has completely melted. Serve.
Nutrition Facts : Calories 920.00kcal, Carbohydrate 68.00g, Cholesterol 154.00mg, Fat 49.00g, Fiber 3.00g, Protein 50.00g, SaturatedFat 22.00g, ServingSize 6.00, Sodium 2,196.00mg, Sugar 5.00g, TransFat 1.00g, UnsaturatedFat 12.00g
CREAMY CHICKEN SPAGHETTI
This recipe is a great way to use up leftover cooked chicken. It is so easy to whip up on a busy weeknight.-Pam Holloway, Marion, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the celery, green pepper and onion in butter until tender. Stir in the soup, tomatoes and cheese. Cook over low heat until the cheese is melted. Add Creole seasoning. Stir in the chicken and spaghetti. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 601 calories, Fat 26g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1196mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 5g fiber), Protein 36g protein.
CREAMY CHICKEN SPAGHETTI RECIPE
You can't go wrong with this Creamy Chicken Spaghetti recipe. An easy, cheesy pasta bake that's pure comfort food. Make a big batch and enjoy this satisfying chicken casserole!
Provided by Becky Hardin
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Cook the spaghetti according to the package instructions until al dente and still slightly firm. Drain and set aside.
- In a large skillet over medium high heat, cook the garlic and bell pepper in the butter until tender. Stir in the flour and Italian seasoning and cook for 1 minute more.
- Stir in the heavy whipping cream, broth and milk. Bring the pan to a boil, reduce the head and simmer until it begins to thicken.
- Remove the pan from the heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.
- Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9 x 13" baking dish.
- Top with the remaining mozzarella and bake for 15 - 20 minutes, until the edges are lightly browned and the cheese is bubbly.
Nutrition Facts : Calories 413 kcal, Carbohydrate 45 g, Protein 18 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 321 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CREAMY CHICKEN PASTA
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
- Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
- Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.
CREAMY CHICKEN SPAGHETTI
Great creamy chicken spaghetti dinner kids will love! Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Provided by whaussies
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
- Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
- Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
- Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.
Nutrition Facts : Calories 666 calories, Carbohydrate 52.2 g, Cholesterol 117.7 mg, Fat 36.2 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 21.7 g, Sodium 1320.1 mg, Sugar 3.2 g
CHICKEN SPAGHETTI
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
CREAMY CHICKEN AND SPAGHETTI CASSEROLE
You can prepare the complete casserole ahead and refrigerate for up to 24 hours, sprinkle the topping on just before baking. This complete recipe can be doubled if you are feeding more than 4 people.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 375 degrees.
- Grease a 2-quart casserole dish.
- Cook spaghetti; drain and transfer to a large mixing bowl.
- Toss with 2-3 tablespoons of oil and season with salt; set aside.
- Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through.
- Add the cooked chicken mixture to the spaghetti and toss.
- For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute.
- Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly.
- Add in the Velveeta cheese and stir until melted.
- Remove from heat, and stir in olives and pimiento.
- Pour the sauce over the chicken mixture; toss to coat.
- Transfer to the prepared baking dish.
- In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture.
- Cover and bake for about 20-25 minutes.
- Uncover and bake for another 10-15 minutes, or until heated through.
Nutrition Facts : Calories 907.2, Fat 50.2, SaturatedFat 21.5, Cholesterol 171.8, Sodium 800, Carbohydrate 69, Fiber 5, Sugar 5.2, Protein 45.3
ONE-POT CREAMY CHICKEN SPAGHETTI (COOKING FOR 2)
This comforting and craveable pasta dish makes perfect use of a single chicken breast and one pot, resulting in a super-easy dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- In small bowl, toss chicken, Italian seasoning and pepper flakes. In 4-quart saucepan, melt butter over medium-high heat. Add chicken; cook 2 minutes without moving, until browned on first side. Stir; add mushrooms, and cook 4 to 6 minutes longer, stirring frequently, until mushrooms soften.
- Add spaghetti, broth, whipping cream and garlic. Heat just to boiling over high heat. Reduce heat to medium; cook 12 to 16 minutes, stirring frequently, until pasta is cooked. Stir in spinach and Parmesan cheese. Remove from heat; let stand 1 minute. Stir in lemon juice.
Nutrition Facts : Calories 590, Carbohydrate 55 g, Cholesterol 115 mg, Fat 4, Fiber 4 g, Protein 36 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 4 g, TransFat 1 g
CREAMY CHICKEN SPAGHETTI
This is so rich and creamy with a hint of spice that I think you will enjoy. I've been playing around with it for a couple of weeks and my DD says this is the best. Use a small rotisseri chicken from your grocery store to make this even easier. The flavor of the chicken really works in this recipe. This makes a lot and will not fit into a 9X13 inch pan. This freezes well and left overs are even better. Hope you enjoy.
Provided by Nimz_
Categories One Dish Meal
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
- Add rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.
- Place 1/2 of the spaghetti in a 10x15 inch dish.
- Top with half the meat sauce mixture.
- Sprinkle with 2 cups of Mexican blend cheese.
- Repeat layer of spaghetti and meat sauce.
- Sprinkle with cheddar cheese then the parmesan cheese.
- Mix soups with milk and water and pour evenly over casserole.
- Sprinkle with paprika to garnish.
- Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
- Enjoy with a salad and garlic french bread.
CREAMY CHICKEN SPAGHETTI RECIPE
Switch up Spaghetti Night with this zucchini-packed chicken spaghetti recipe. Luscious cream cheese sauce makes it a Creamy Chicken Spaghetti Recipe.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 30m
Yield 6 servings, about 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Add zucchini; cook 2 min., stirring frequently. Stir in pasta sauce. Bring just to boil, stirring occasionally. Simmer on medium-low heat 5 min. or until chicken is done. Add Neufchatel; cook 1 min. or until Neufchatel is completely melted and mixture is well blended, stirring occasionally.
- Drain spaghetti. Serve topped with chicken mixture and Parmesan.
Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
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