Texas Chicken Spaghetti
Get ready to bring a taste of Southern comfort to your table with this irresistible Texas Chicken Spaghetti! Packed with tender shredded chicken, perfectly cooked spaghetti, and a bold, creamy sauce infused with the zesty kick of Rotel tomatoes, this casserole-style dish is pure comfort food. A rich blend of cheddar and mozzarella cheeses melts over the top for gooey, golden perfection, while a hint of paprika adds a smoky depth to every bite. Ideal for a hearty family dinner or a crowd-pleasing potluck, this easy, oven-baked recipe comes together in just under an hour. Serve it with a sprinkle of fresh parsley for a pop of color, and watch it disappear from plates in no time!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth
- 10 oz can of Rotel tomatoes (diced tomatoes with green chilies)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- 1 piece small onion, diced
- 2 pieces garlic cloves, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 2 tbsp optional chopped parsley for garnish
Instructions
Preheat your oven to 350°F (175°C).
Place the chicken breasts in a large pot and add the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken and set aside to cool. Reserve 2 cups of the chicken broth.
Cook the spaghetti in the remaining broth according to the package instructions until al dente. Drain, but do not rinse, and set aside.
Once the chicken has cooled slightly, shred it into bite-sized pieces using two forks.
In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
Stir the Rotel tomatoes (including their juices), cream of mushroom soup, and cream of chicken soup into the skillet. Mix well and bring to a gentle simmer.
Add the shredded chicken, salt, black pepper, and paprika to the skillet. Stir until the chicken is well-coated in the sauce.
In a large mixing bowl, combine the cooked spaghetti, the chicken mixture, and 1 cup of shredded cheddar cheese. Stir until everything is evenly distributed.
Pour the mixture into a 9x13-inch baking dish. Top with the remaining 1 cup of cheddar cheese and 1 cup of mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with chopped parsley (if desired), and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 510 mg | 39% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
