Tantalize your taste buds with the delectable Chicken Spaghetti Ol', a classic American dish that combines tender chicken, succulent spaghetti, and a rich, flavorful sauce. This hearty and comforting meal is a symphony of flavors, with the savory chicken, tangy sauce, and al dente spaghetti harmonizing perfectly in every bite. Whether you're a seasoned home cook or just starting out in the kitchen, this easy-to-follow recipe will guide you through the process of creating this timeless dish. Discover the secrets to making the perfect sauce, cooking the chicken to juicy perfection, and assembling the dish into a culinary masterpiece. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.
In this comprehensive guide, you'll find not just one, but three variations of the classic Chicken Spaghetti Ol' recipe. The "Original Chicken Spaghetti Ol'" recipe stays true to the traditional flavors, with a rich tomato sauce, tender chicken, and perfectly cooked spaghetti. For those who prefer a spicier kick, the "Spicy Chicken Spaghetti Ol'" recipe incorporates a zesty blend of chili powder, cayenne pepper, and red pepper flakes, creating a dish that packs a flavorful punch. And for those with dietary restrictions or preferences, the "Chicken Spaghetti Ol' (Dairy-Free)" recipe offers a delicious alternative, using plant-based milk and vegan cheese to create a creamy and satisfying sauce. No matter your taste or dietary needs, these recipes will guide you towards creating a Chicken Spaghetti Ol' that will delight your palate and leave you feeling satisfied.
ULTIMATE CHICKEN SPAGHETTI
Provided by Stacey Little | Southern Bite
Time 1h5m
Number Of Ingredients 9
Steps:
- Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
- Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
- Cook the pasta according to the package directions. Drain and set aside.
- In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
- Bake for 20 to 30 minutes or until heated through and the cheese has melted.
HOMEMADE CHICKEN SPAGHETTI
This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!
Provided by Holly Nilsson
Categories Casserole Chicken Main Course Pasta
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
- Cook onion, garlic, and bell pepper in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
- Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
- Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.
- Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 518 kcal, Carbohydrate 38 g, Protein 22 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 95 mg, Sodium 606 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN OLE
"The recipe for this zesty stovetop dinner came from a grocery store demonstration several years ago," reports Robi Huggins of Anchorage, Alaska. "It goes together in the time it takes to set the table. Our children particularly enjoy it over tortilla chips."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.
Nutrition Facts :
CHICKEN SPAGHETTI
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
ONE-PAN CRISPY SPAGHETTI AND CHICKEN
This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, one pot, pastas, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
- While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
CHICKEN AND SPAGHETTI, OLE!
Absolutely yummy! This is a make-ahead dish that is perfect for family or drop-in friends. It requires cooked chicken and for this you may use leftover chicken or deli chicken. The dish is rather mild; to add more heat, substitute "Mild Mexican Velveeta Cheese" for all or part of the original. The dish may be prepared ahead and/or frozen, see Note, below. Recipe from BH&G.
Provided by Lorraine of AZ
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 9x13" baking dish.
- Melt butter in large skillet and saute the onion and green pepper.
- Pour onion mixture into a large bowl and add remaining ingredients, tossing to combine.
- Pour into prepared baking dish and bake in preheated oven until cheese is melted and bubbly.
- NOTE: This dish may be prepared ahead and refrigerated or frozen. Increase baking time to be sure it is completely heated.
Nutrition Facts : Calories 503.6, Fat 23.1, SaturatedFat 14.6, Cholesterol 75, Sodium 1482.3, Carbohydrate 53.4, Fiber 2.2, Sugar 7.7, Protein 20.2
QUICK AND EASY CHICKEN SPAGHETTI
A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!
Provided by Beamish
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 38.5 g, Cholesterol 60.9 mg, Fat 13.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 1110.9 mg, Sugar 3.7 g
EASY MEXICAN CHICKEN SPAGHETTI
This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!
Provided by KLSTEVE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
- Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 724.7 calories, Carbohydrate 95.1 g, Cholesterol 64.8 mg, Fat 20.5 g, Fiber 4.7 g, Protein 38.3 g, SaturatedFat 6.7 g, Sodium 953.2 mg, Sugar 4.9 g
OLIVE OIL CHICKEN SPAGHETTI
came up with this a coupla years ago. it was a few days before payday, and i had to get creative with what i had on hand lol. ended up a favorite meal. amounts are an estimate, because i've always just thrown in whatever looks right.
Provided by BadJuuJuu
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- boil spaghetti in salted water.
- coat bottom of large skillet or wok (i use a wok) with olive oil.
- add minced garlic.
- heat over medium high until hot.
- add chicken.
- sprinkle on italian seasoning, poultry seasoning, and salt.
- cook through, stirring chicken frequently.
- when chicken is cooked through, add the butter, and about 3 tablespoons additional olive oil.
- when the butter and oil have melted together, drain spaghetti and toss with the chicken and oil/butter mixture. serve with hot garlic bread and a salad.
Nutrition Facts : Calories 560.7, Fat 33.3, SaturatedFat 11.9, Cholesterol 82.2, Sodium 717, Carbohydrate 40.1, Fiber 0.1, Sugar 0.1, Protein 24.6
Tips:
- Use a large pot: This will help to ensure that the chicken and spaghetti have enough room to cook properly.
- Cook the chicken thoroughly: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Drain the chicken well: This will help to prevent the spaghetti from becoming watery.
- Use a good quality spaghetti sauce: You can either make your own or use a store-bought sauce.
- Add some vegetables: This will help to add some extra flavor and nutrition to the dish.
- Serve immediately: Chicken spaghetti is best served hot and fresh.
Conclusion:
Chicken spaghetti is a quick and easy meal that is perfect for a busy weeknight dinner. It is also a great way to use up leftover chicken. This dish is sure to be a hit with your family and friends.
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