Chicken & Cheese Pasta (Printable Version)
# What You’ll Need:
01 -
3 cups shredded cooked chicken breast
02 -
12 oz dried spaghetti
03 -
10 oz can drained Rotel (diced tomatoes with green chilies)
04 -
10.5 oz can condensed cream of chicken soup
05 -
1 small onion, chopped finely
06 -
3 minced garlic cloves
07 -
2 cups shredded Monterey Jack cheese
08 -
1/2 teaspoon fine salt
09 -
1 tablespoon chopped fresh parsley
10 -
1/2 cup sour cream
11 -
1 teaspoon smoked paprika powder
12 -
1/2 teaspoon ground black pepper
13 -
1/2 cup chicken broth or stock
14 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Bring spaghetti to a firm bite by boiling it. Drain away water and leave aside.
02 -
Heat olive oil in a wide pan, soften the onions, then toss in garlic and cook just until it smells amazing.
03 -
Combine cream of chicken soup, sour cream, Rotel, and chicken broth in the skillet. Stir and let it warm through.
04 -
Add in the shredded chicken, half the cheese, smoked paprika, black pepper, and salt. Stir and make sure it’s all blended.
05 -
Combine the cooked spaghetti with the mixture, tossing it all together so everything is coated.
06 -
Move the spaghetti mix into a baking dish, sprinkle the remaining cheese on top, and bake at 350°F (175°C) for about 20 minutes until bubbly.
07 -
Sprinkle fresh parsley over the top, then dish it up.
# Additional Notes:
01 -
Pick rotisserie chicken to make it quicker.
02 -
For different flavor, go with cheddar or Colby Jack cheese.
03 -
Diced fresh bell peppers work great for crunch and a pop of color.
04 -
This stays good in the fridge for up to 3 days.