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Spicy Southern Chicken Spaghetti

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Chicken spaghetti you say? I had actually never heard of this until a few years ago. I had a good old chicken Parmesan and the idea of pairing chicken with spaghetti opened up a whole new world to me. I honestly don't know how I never came across this before!

I love a good carbonara, the creaminess of the sauce is like no other. I wanted to do some experimenting and create some new creamy, cheesy flavors. I came across a few really great recipes and finding a new option with chicken became my mission!

Trying to experiment with recipes can prove to be quite a challenge at times. This recipe in particular ended up being one of our favorite dinner time meals! Super creamy, moist chicken bites and crispy breadcrumb topping. What more would you want out of a pasta!

With the perfect amount of heat, cheesy and creamy in the perfect amount made for one heck of a meal! Super easy to make, and in little or no time at all. Dinner for my family was served!

Want more pasta recipes? Check out:

Cheesy Beef Jerky Pasta

One Pan Pasta

Rainbow Pasta

To make, precook and drain pasta. Spray a pan with non stick cooking spray and cook chicken tenders all the way through. Cut up into small pieces and set aside.

In a separate deep pot, add the Velveeta, Rotel, soup, milk, hot sauce and cumin. Melt them all together over medium heat.

Add in the chicken.

Add in the cooked pasta and coat evenly.

Add salt and pepper to taste.

Spray a casserole dish with non stick cooking spray and place pasta mixture in it.

Top with grated cheese and bread crumbs.

Cook for 30 minutes at 350 degrees F or until the cheese is bubbling and the crust is lightly browned.

Ingredients

  • 1 lb pasta – cooked
  • 1 lb chicken tenders
  • 2 TBS butter
  • 12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz.  Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.)
  • 1 cup milk
  • 1 10 oz can Rotel (tomatoes & chilies)
  • 1 10 oz can cream of chicken soup
  • 1/2 tsp cumin
  • 2 TBS sriracha or other hot sauce
  • 1 cup Panko or other bread crumbs
  • 1 cup grated mozzarella cheese  
  • S&P to taste
  • Parsley and/or crushed red pepper as garnish

Directions

  1. To make, precook and drain pasta. Spray a pan with non stick cooking spray and cook chicken tenders all the way through. Cut up into small pieces and set aside.
  2. In a separate deep pot, add the Velveeta, Rotel, soup, milk, hot sauce and cumin. Melt them all together over medium heat.
  3. Add in the chicken.
  4. Add in the cooked pasta and coat evenly.
  5. Add salt and pepper to taste.
  6. Spray a casserole dish with non stick cooking spray and place pasta mixture in it.
  7. Top with grated cheese and bread crumbs.
  8. Cook for 30 minutes at 350 degrees F or until the cheese is bubbling and the crust is lightly browned.