Serves: 6-8
This easy yet super badass spicy Southern chicken spaghetti is super addictive and incredibly delicious! With a spicy and cheesy combo, this chicken spaghetti will keep you craving for more.
INGREDIENTS
2 tablespoons butter
1 pound chicken tenders
1 pound pasta – cooked
12-16 ounces Velveeta (plus extra if you want to add more when you reheat it – for a wetter dish use the full 16 ounces. Use little amount for a mac-n-cheese texture or more for Alfredo)
1 c. milk
1 c. grated cheese (I used a cheddar & mozzarella mix)
1 10 ounces can cream of chicken soup (or cream of mushroom or cream of celery)
1 10 ounces can Rotel (tomatoes & chillies)
2 tablespoons sriracha or other hot sauce
1 c. Panko or other bread crumbs
Parsley and/or crushed red pepper as garnish
Salt & pepper to taste
1/2 teaspoon cumin
How to make Easy Spicy Southern Chicken Spaghetti
Step 1: Following the package directions, cook the pasta until al dente. Drain the pasta when done.
Step 2: Using a cooking spray, grease a grill or frying pan. Cook the chicken tender, then slice them.
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 and cook over medium-high heat. Then, add the chicken followed by the pasta. Toss to coat. To taste, season with salt and pepper.
Step 4: Grease a casserole dish using a cooking spray. Pour the chicken spaghetti in the casserole dish and top with grated cheese, then bread crumbs.
Step 5: Place in a 350 degrees oven and bake for about 30 minutes or until the cheese is bubbling and the bread crumbs turned slightly browned.
Step 6: Remove from the oven when done and serve the chicken spaghetti
Ingredients
- 2 tablespoons butter
- 1 pound chicken tenders
- 1 pound pasta – cooked
- 12-16 ounces Velveeta (plus extra if you want to add more when you reheat it – for a wetter dish use the full 16 ounces. Use little amount for a mac-n-cheese texture or more for Alfredo)
- 1 c. milk
- 1 c. grated cheese (I used a cheddar & mozzarella mix)
- 1 10 ounces can cream of chicken soup (or cream of mushroom or cream of celery)
- 1 10 ounces can Rotel (tomatoes & chillies)
- 2 tablespoons sriracha or other hot sauce
- 1 c. Panko or other bread crumbs
- Parsley and/or crushed red pepper as garnish
- Salt & pepper to taste
- 1/2 teaspoon cumin
Instructions
Step 1: Following the package directions, cook the pasta until al dente. Drain the pasta when done.
Step 2: Using a cooking spray, grease a grill or frying pan. Cook the chicken tender, then slice them.
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 and cook over medium-high heat. Then, add the chicken followed by the pasta. Toss to coat. To taste, season with salt and pepper.
Step 4: Grease a casserole dish using a cooking spray. Pour the chicken spaghetti in the casserole dish and top with grated cheese, then bread crumbs.
Step 5: Place in a 350 degrees oven and bake for about 30 minutes or until the cheese is bubbling and the bread crumbs turned slightly browned.
Step 6: Remove from the oven when done and serve the chicken spaghetti
