Best 6 Cheesy Chicken Spaghetti With Italian Sausage Recipes

CHEESY CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees. Cook spaghetti in a saucepan according to package directions.
• Meanwhile, melt butter in a large pot over medium-high heat. Add in onion and bell pepper and cook until softened, about 5-7 minutes.
• Add in garlic and flour and continue to cook 2 more minutes. Slowly stir in milk and bring to a simmer until thickened. Once the sauce thickens, immediately remove from heat.
• Stir in 2 cups cheddar cheese until melted and smooth. Then stir in diced tomatoes, diced green chilis, diced cooked chicken, and drained spaghetti. Season with salt and pepper to taste.
• Pour pasta into a lightly greased 9x13 pan. Top with remaining 1 cup cheddar cheese. Bake in the preheated oven for 25 to 30 minutes until cheese is warm and bubbly and starting to brown.

CHEESY CHICKEN SPAGHETTI WITH ITALIAN SAUSAGE

Steps:

• 1. Brown Italian sausage in one tablespoon of olive oil. Set aside. Season the chicken breast with one teaspoon of Italian seasoning and half a teaspoon of seasoning salt. In the same skillet add another tablespoon of olive oil and brown the chicken. Set the chicken aside reserving the remaining olive oil in the pan.
• 2. Boil the spaghetti according to package directions until it is just al dente. Set aside reserving the pasta water.
• 3. Add one tablespoon of olive oil to the skillet and the zucchini pieces. Saute for 2 minutes. Add 1/3 cup of the pasta water and cover. Simmer for 3 to 4 minutes until zucchini is tender but not mushy. Remove the zucchini from the skillet and set aside. Discard any liquid remaining in the skillet.
• 4. And the remaining olive oil and butter to the skillet. Add worcestershire sauce. Saute the onions, bell peppers and mushrooms until they are soft. Sprinkle the flour over these vegetables and stir until the flour is combined. Saute for a minute or two to get rid of that raw flour taste.
• 5. Pour milk into the skillet with vegetables and stir until it starts to thicken. Add the remaining seasoning salt and Italian seasoning. If it becomes too thick use a little pasta water to thin the mixture to a sauce consistency. Add the tomatoes and parmesan cheese and stir to combine.
• 6. Drain the spaghetti. Add the meats, zucchini and the shredded cheese to the spaghetti and pour the sauce over the mixture. Stir together until all cheese is melted. Add salt and pepper to taste and serve hot with some garlic bread and a salad to make a completely comforting meal.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

SPAGHETTI SAUCE WITH ITALIAN CHICKEN SAUSAGE

Steps:

• Cut sausage into one inch pieces and brown in olive oil in large saucepan.
• Add mushrooms, celery, onion, green pepper and garlic; Sauté until vegetables are tender.
• Stir in tomato sauce, diced tomatoes, wine, water, oregano, sugar, rosemary, bay leaf and salt and pepper; simmer uncovered for 1 hour.
• Cook spaghetti according to package directions and drain well.
• Remove bay leaf from sauce.
• Serve spaghetti with sauce and parmesan cheese.

QUICK AND EASY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
• To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

CHEESY CHICKEN SPAGHETTI

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.