Serves: 6-8
This is a crazy badass dish! I’ve never had spicy chicken spaghetti before, but man, this here changed everything! A friend made this for me last week when I visited her after almost a year of not seeing each other, and I immediately was hooked! The melty cheese and that heat in every bite are addicting!
INGREDIENTS
2 tablespoons butter
1 pound chicken tender
1 pound pasta, cooked
1 c. Panko or other bread crumbs
1 c. grated cheese (use cheddar & mozzarella mix)
12-16 ounces Velveeta (plus extra – or if you like a wetter dish, use the full 16 ounces or less for a mac-n-cheese texture. You can add more for an Alfredo variety.)
1 c. milk
1/2 teaspoon cumin
2 tablespoons sriracha or other hot sauce
1 10-ounces can Rotel (tomatoes & chillies)
1 10-ounces can cream of chicken soup (or cream of mushroom or cream of celery)
Parsley and/or crushed red pepper as garnish
Salt & pepper, to taste
How to make Easy Spicy Southern Chicken Spaghetti
Step 1: Following the package directions, cook the pasta. When done, drain and set aside.
Step 2: Using cooking spray, grease a grill or frying pan. Now, cook the chicken tenders. When done, slice them up.
Step 3: In a deep stockpot greased with cooking spray, melt the butter. Once the butter has melted, add the Velveeta, Rotel, soup, milk, hot sauce, and cumin to the pot. Allow to melt it all over medium-high heat before adding the chicken. Now, add the pasta and toss to coat. To taste, season with salt and pepper.
Step 4: Using cooking spray, grease a casserole dish. Pour the chicken spaghetti into the prepared dish and top with grated cheese and bread crumbs. Place in a 350 degrees oven and bake for approximately 30 minutes or until the cheese is bubbling and the bread crumbs are a little brown.
Step 5: Remove the casserole from the oven when done and serve garnished with some parsley, crushed red pepper, or extra hot sauce. For any leftovers, reheat and toss with extra melted cheese. Enjoy!
Ingredients
- 2 tablespoons butter
- 1 pound chicken tender
- 1 pound pasta, cooked
- 1 c. Panko or other bread crumbs
- 1 c. grated cheese (use cheddar & mozzarella mix)
- 12-16 ounces Velveeta (plus extra – or if you like a wetter dish, use the full 16 ounces or less for a mac-n-cheese texture. You can add more for an Alfredo variety.)
- 1 c. milk
- 1/2 teaspoon cumin
- 2 tablespoons sriracha or other hot sauce
- 1 10-ounces can Rotel (tomatoes & chillies)
- 1 10-ounces can cream of chicken soup (or cream of mushroom or cream of celery)
- Parsley and/or crushed red pepper as garnish
- Salt & pepper, to taste
Instructions
Step 1: Following the package directions, cook the pasta. When done, drain and set aside.
Step 2: Using cooking spray, grease a grill or frying pan. Now, cook the chicken tenders. When done, slice them up.
Step 3: In a deep stockpot greased with cooking spray, melt the butter. Once the butter has melted, add the Velveeta, Rotel, soup, milk, hot sauce, and cumin to the pot. Allow to melt it all over medium-high heat before adding the chicken. Now, add the pasta and toss to coat. To taste, season with salt and pepper.
Step 4: Using cooking spray, grease a casserole dish. Pour the chicken spaghetti into the prepared dish and top with grated cheese and bread crumbs. Place in a 350 degrees oven and bake for approximately 30 minutes or until the cheese is bubbling and the bread crumbs are a little brown.
Step 5: Remove the casserole from the oven when done and serve garnished with some parsley, crushed red pepper, or extra hot sauce. For any leftovers, reheat and toss with extra melted cheese. Enjoy!
