Texas Chicken Spaghetti

Get ready to bring a taste of Southern comfort to your table with this irresistible Texas Chicken Spaghetti! Packed with tender shredded chicken, perfectly cooked spaghetti, and a bold, creamy sauce infused with the zesty kick of Rotel tomatoes, this casserole-style dish is pure comfort food. A rich blend of cheddar and mozzarella cheeses melts over the top for gooey, golden perfection, while a hint of paprika adds a smoky depth to every bite. Ideal for a hearty family dinner or a crowd-pleasing potluck, this easy, oven-baked recipe comes together in just under an hour. Serve it with a sprinkle of fresh parsley for a pop of color, and watch it disappear from plates in no time!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 12 oz spaghetti
• 2 pieces boneless, skinless chicken breasts
• 4 cups chicken broth
• 10 oz can of Rotel tomatoes (diced tomatoes with green chilies)
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp butter
• 1 piece small onion, diced
• 2 pieces garlic cloves, minced
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 2 tbsp optional chopped parsley for garnish

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Place the chicken breasts in a large pot and add the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken and set aside to cool. Reserve 2 cups of the chicken broth.

Step 3

Cook the spaghetti in the remaining broth according to the package instructions until al dente. Drain, but do not rinse, and set aside.

Step 4

Once the chicken has cooled slightly, shred it into bite-sized pieces using two forks.

Step 5

In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.

Step 6

Stir the Rotel tomatoes (including their juices), cream of mushroom soup, and cream of chicken soup into the skillet. Mix well and bring to a gentle simmer.

Step 7

Add the shredded chicken, salt, black pepper, and paprika to the skillet. Stir until the chicken is well-coated in the sauce.

Step 8

In a large mixing bowl, combine the cooked spaghetti, the chicken mixture, and 1 cup of shredded cheddar cheese. Stir until everything is evenly distributed.

Step 9

Pour the mixture into a 9x13-inch baking dish. Top with the remaining 1 cup of cheddar cheese and 1 cup of mozzarella cheese.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven, garnish with chopped parsley (if desired), and let rest for 5 minutes before serving.

Nutrition Facts

Serving size	2994.2 grams (2994.2g)

Amount per serving	% Daily Value*
Calories	3153

Total Fat 159.20g	204%
Saturated Fat 87.40g	437%
Polyunsaturated Fat 6.90g
Cholesterol 721mg	240%
Sodium 10277mg	447%
Total Carbohydrate 177.60g	65%
Dietary Fiber 11.30g	40%
Total Sugars 32.00g
Protein 245.20g	490%

Vitamin D 167IU	833%
Calcium 3082mg	237%
Iron 15mg	84%
Potassium 3125mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 31.4%

Carbs: 22.7%