How I Make My Favorite Chicken Spaghetti

This is an easy chicken spaghetti meal that doesn't require you to be an expert cook and will last for days!

Article by Andrea Jefferson

You're not a chef, so you shouldn't have to live in the kitchen.

Chicken spaghetti is one of the best comfort foods. Every time I make it, my partner and I sit in silence for nearly the entirety of the meal with him mixing cornbread into his noodles, and I washing the sweet spice of lime Rotel tomatoes down with fruit juice.

Our household is no stranger to leftovers, and this meal leaves plenty of them! If you're someone that loves a home-cooked meal without having to babysit the stove every evening, then this recipe will be a life-saver for you!

Ingredients (Yields About 8-12 Servings)

• 1 1-Ib box of spaghetti or fettuccine noodles

• 2 cans cream of mushroom soup preferably with ginger

• 3-4 boneless, skinless chicken breasts (bake or boil whole)

• 2 cans of Rotel Tomatoes or similar preferably with lime juice for added flavor

• 2-3 cups shredded cheese or 4-5 tbsp of a Velveeta cheese block

• 5-10 shakes of black pepper

• 3-5 shakes of cayenne pepper

• 2 tablespoons of white or Himalayan pink salt

• 2 tablespoons of olive or vegetable oil

• 1 cup of milk (optional)

• 1 box of cream cheese

Tools

• 1 Knife

• 2 forks (if shredding chicken)

• Cutting board

• 6-Quart Stockpot with lid or foil

• Large Sheet Pan

• Large Serving Spoon

• A Hearty Appetite ;)

Let's Start Cooking

The Chicken

Preheat your oven to 375 degrees Farenheit. Wash your chicken in the sink and pat dry with a paper towel. Slice into your chicken breasts without breaking all the way through and begin seasoning with your choice. (I like oregano, a little salt, cayenne pepper, and Old Bay Seasoning on my chicken)

Place on the large sheet pan with a decent amount of space and bake for 20-32 minutes.

The Noodles

I like to get my noodles boiling while the chicken bakes. Get your stove water boiling on six or seven (in between medium and high heat). Don't forget to put your salt and olive oil in the water to prevent the noodles from sticking.

Once the water comes to a rolling boil, you can begin putting your noodles in. Do not break the noodles. They will bend after the bottom of them get hot enough and then you can use the large spoon to push the dry tops of the noodles into the water. Once the noodles are in, lower the heat to medium and cover until fork tender, stirring occasionally.

Once the noodles are cooked to the appropriate tenderness, pour out the water they boiled in and rinse the noodles either in the pot or a colander (it's much easier in the colander, but work with what you have).

All Together Now

Once the chicken and noodles are fully cooked, you can either boil your chicken and then shred it or cut it into pieces like I like to do. Mix your chicken, cream of mushroom, tomatoes, cheeses, and spices all together with your noodles and cook on low heat to melt the cheeses and get everything warm.

Enjoy!!