Creamy Chicken Spaghetti
Description
This Mexican-style creamy chicken spaghetti recipe is made with Rotel tomatoes with green chiles, bell pepper, Mexican cheese, and condensed soups.
Ingredients
•
1 pound skinless, boneless chicken breasts
•
1/2 teaspoon salt
•
1/2 teaspoon ground black pepper
•
1 (16 ounce) package spaghetti
•
1/2 cup salted butter
•
1 medium onion, chopped
•
1 medium bell pepper, chopped
•
1 (10 1/2 ounce) can condensed cream of chicken soup
•
1 (10 1/2 ounce) can condensed cream of mushroom soup
•
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
•
1 (1 pound) package shredded Mexican cheese blend
•
salt and ground black pepper to taste
Directions
1
Bring a large pot of water to a boil. Add chicken, ½ teaspoon salt, and ½ teaspoon black pepper; cover and reduce heat to a gentle boil. Cook until chicken is no longer pink in centers and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Remove chicken; set aside until cool enough to handle, then chop into bite-sized pieces. Leave cooking liquid in the pot.
2
Bring liquid back to a boil. Add spaghetti; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; do not rinse. Discard liquid.
3
Melt butter in the same pot. Add onion and bell pepper; cook until softened, 5 to 7 minutes. Add chicken soup, mushroom soup, diced tomatoes and chiles, chicken, and spaghetti, one ingredient at a time, gently stirring after each addition.
4
Add Mexican cheese blend; stir to combine. Season with salt and black pepper. Cook until cheese is thoroughly melted, stirring occasionally to keep from scorching.