Chicken Spaghetti
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
479 kcal
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Course
Main Course
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Cuisine
American
Chicken Spaghetti
Description
Chicken Spaghetti features boneless, skinless chicken breast pieces sautéed until cooked through alongside softened red bell pepper and onion, with garlic added for aroma. The pasta is boiled in chicken broth, lending savory depth, and then melted Velveeta cheese is stirred in for a smooth, creamy consistency. RoTel, which is diced tomatoes with green chilies, brings a subtle heat balanced by sweet peas. The combined ingredients result in a hearty casserole-style dish with a creamy, cheesy texture and a mild kick of spice.
This dish serves as a filling main course and can be topped with fresh parsley for a pop of color and fresh herbaceous notes. The one-pot nature of cooking the pasta in broth and melting cheese into it simplifies cleanup and enhances the flavor integration.
For variation, you can substitute the RoTel with diced tomatoes if you prefer less spice, or adjust the saltiness by opting for reduced-sodium chicken broth. The recipe accommodates different spice levels and broth options without compromising the creamy, comforting character of the meal.
Ingredients
- 1 ½ pounds chicken breast cut in 1-inch chunks, boneless, skinless
- 1 tablespoon butter
- 1 red bell pepper
- 1 yellow onion medium
- 3 cloves garlic
- 1 pound spaghetti dried
- 3-14.5 ounce chicken broth
- 16 ounces Velveeta cheese cubed
- 10 ounce ROTEL drained
- 1 cup peas thawed, frozen
- parsley
Instructions
- Saute chicken in a large skillet over medium heat, stirring regularly, until cooked through.
- Remove to a plate.
- Add butter to the now empty skillet and melt.
- Once the butter melts, stir in the red pepper and onion.
- Cook over medium-low heat, stirring regularly, until onion is translucent, about 3-5 minutes.
- Stir in garlic and cook for 30 seconds.
- Meanwhile, bring chicken broth to boil in a large pot.
- Once at a boil, add spaghetti and cook until spaghetti is al dente.
- Do not drain spaghetti.
- Stir cubed cheese into spaghetti until cheese has melted.
- Once cheese has melted, stir in cooked vegetables, RoTel, and peas.
- Serve topped with fresh parsley, if desired.
Notes
- Use reduced-sodium or no-salt chicken broth to control sodium content if desired.
- RoTel adds a mild chili flavor; substitute with diced tomatoes for less heat or hot RoTel for more spice.
- Estimate nutrition values as actual amounts may vary based on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 479kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 38g | 76% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 82mg | 27% |
| Sodium | 1058mg | 44% |
| Potassium | 812mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1272IU | 25% |
| Vitamin C | 33mg | 37% |
| Calcium | 362mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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