Creamy Chicken Spaghetti

Nothing says comfort food quite like a hearty plate of creamy chicken spaghetti. It’s a dish that fills the kitchen with enticing aromas and brings everyone to the table with smiles. This recipe uses a combination of tender rotisserie chicken, melty cheeses, and vibrant vegetables, all tossed together with spaghetti in a creamy sauce. It’s perfect for a family dinner or when you need to bring a dish to a gathering. Let’s dive into the recipe that’s sure to become a staple in your home-cooking repertoire.

Ingredients:

• 1 Rotisserie chicken, shredded
• 1 pound Spaghetti, cooked al dente (reserve a ladle of pasta water)
• 1 medium Red bell pepper, chopped
• 1 medium Green bell pepper, chopped
• 1 medium Onion, chopped
• 6 oz Velveeta, cubed
• 1 10.5 oz can of Cream of Chicken soup
• 1 10.5 oz can of Cream of Mushroom soup
• 1 10 oz can of Rotel
• 1.5 cups Cheddar cheese, hand shredded (divided)
• 1.5 cups Monterey jack cheese, hand shredded (divided)
• 2 tbsp Garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

Directions:

1. Preparation: Start by preheating your oven to 375°F (190°C) and greasing a 9×13 inch baking dish. Gather all your ingredients to have everything close at hand, which makes the process smoother.
2. Cook the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped bell peppers and onion with a pinch of salt and pepper. Sauté until they are soft and translucent, which brings out their natural sweetness.
3. Combine the Cheeses and Soups: To the skillet, add the cubed Velveeta cheese and both cans of soup. Stir continuously over medium-high heat until the cheese melts completely and blends smoothly with the soups, forming a creamy base.
4. Add the Chicken and Seasonings: Stir in the shredded rotisserie chicken, half of the cheddar and Monterey jack cheeses, and the can of Rotel. Season the mixture with garlic powder, salt, and pepper to taste, adjusting the seasoning according to your preferences.
5. Mix with Spaghetti: Fold in the cooked spaghetti and the reserved pasta water. This helps to loosen the sauce if it’s too thick and ensures that the pasta is evenly coated with the creamy sauce.
6. Bake: Transfer the spaghetti mixture to the prepared baking dish. Sprinkle the remaining cheddar and Monterey jack cheeses evenly over the top. Bake in the preheated oven for 20-30 minutes, or until the dish is bubbly and the cheese on top has turned a beautiful golden brown.
7. Serve: Allow the creamy chicken spaghetti to cool slightly before serving. This resting period helps everything set slightly and makes it easier to serve. Garnish with freshly chopped parsley for a touch of color and freshness if desired.

Nutritional Information:

• Calories: 620 kcal per serving
• Servings: 8

Cooking Tips:

• Cheese Varieties: Feel free to experiment with different types of cheeses according to what’s available or to suit your taste preferences.
• Spice Level: Adjust the amount of Rotel for a milder or spicier dish.
• Leftovers: This dish reheats well, making it perfect for leftovers. Store in an airtight container in the refrigerator.

Creamy chicken spaghetti is a dish that promises satisfaction and comfort with every bite. Whether it’s a weekday meal or a special occasion, this recipe is sure to impress. Enjoy the process of making it and the delicious moments of sharing it with loved ones.