Easy Chicken Spaghetti
This quick and delightful chicken spaghetti dish is sure to become a family favorite, perfect for busy weeknights. It's creamy, cheesy, and bursting with flavor!
Equipment
- large skillet
- pot for boiling spaghetti
Ingredients
For the Chicken:
- 1 pound chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- to taste garlic powder
For the Sauce and Pasta:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 10-ounce can Rotel (undrained)
- 2 cups shredded Colby Jack cheese
- ¼ cup sour cream
- 1 pound spaghetti
- for garnish dried parsley
Instructions
For Pasta:
- Boil spaghetti as directed on the package until it reaches an al dente texture, then drain thoroughly.
For Chicken:
- Cut each chicken breast in half lengthwise for thinner pieces. Season chicken lightly with salt, pepper, and garlic powder.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken until it is golden brown and reaches an internal temperature of 165°F. Once cooked, shred or chop the chicken.
For Sauce:
- In the same skillet, melt butter over medium heat. Add flour and cook for about a minute until combined. Gradually incorporate chicken broth, whisking until smooth. Mix in garlic, salt, pepper, onion powder, parsley, and paprika for flavor.
- After the sauce thickens, stir in the undrained Rotel, cheese, and sour cream until the mixture is creamy.
- Combine the spaghetti and shredded chicken with the sauce. Toss well until every component is evenly coated and heated through.
- Serve immediately, garnished with a sprinkle of dried parsley for added freshness.