Chicken Spaghetti is a simple recipe that can be made in advance! It’s also a great recipe to have on hand for large groups!
I’ve been making this chicken spaghetti recipe for years and every time, it turned out differently; that’s why I decided to finally write it down and measure the ingredients! The result is a tasty chicken pasta with accents of red and green bell peppers, all mixed in a light cheesy cream sauce! It’s perfect for serving a large group and pairs well with a crisp, green salad!
What Types of Chicken Meat Should I Use?
You can use dark, white or dark and white meat. I prefer a combination because the dark meat seems to deepen the flavor of the dish.
How Do I Cook the Chicken?
There’s two ways to prepare the chicken: Boiling or Baking.
I prefer baking the chicken in a lightly oiled dish, covered with foil. However, you can boil the chicken, too. Either way, just make sure it’s to a minimum of 165°F.
Can I Use a Rotisserie Chicken from the Deli for Chicken Spaghetti?
Yes. Be aware that sometimes the deli chickens are small and do not yield enough meat. Just take the skin off the chicken and shred the meat.
Can I Make This Recipe Without Using Condensed Soups?
Yes. If you prefer not to use condensed soups, you’ll want to make a roux and season it with chicken broth and celery salt.
The beauty of this dish is that it’s economical, can be served as a stand-alone entree, or paired with a crisp green salad, steamed broccoli or sugar snap peas! You can adjust the amount of cheese to your liking, too!! Ironically, it’s usually better the second day, so make up a batch, invite a group of friends over and enjoy!
Get the Chicken Spaghetti Recipe here!
