This zesty, mushy, and velvety chicken spaghetti
with Rotel is your convenient solution weeknight supper, the entire family will
adore!
How about we zing things up with my chicken
spaghetti with Rotel formula! This pasta formula is all around utilized and
much-darling in my family unit. How can it contrast with other chicken
spaghetti plans? It has all the noodles, cheddar, and delicious chicken you'd
anticipate from genuinely generous chicken plans — yet the bend that makes this
dish mouth-wateringly extraordinary is Rotel!
Ingredients
- 4 raw chicken breasts, cut into 1 inch pieces
- 16 ounces spaghetti
- salt
- vegetable oil
- black pepper
- 1 1/2 cups yellow onion, chopped
- 2 teaspoons oregano
- 4 cloves garlic, minced
- 3 teaspoons cumin
- 1 teaspoon coriander
- 3 teaspoons chili powder
- 2 cups pepper jack cheese, grated
- 1 (10-ounce) can Rotel, drained
- 1 cup sour cream
- 2 (10.5-ounce) cans cream of chicken soup
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
- Cook the pasta, in well-salted water according to package instructions. Drain pasta and dry out the pasta pot. Return pasta to pot.
- In a medium mixing bowl, toss chicken with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper until pieces are evenly coated.
- In a large skillet, heat 2 tablespoons oil. When hot, add chicken in batches, allowing pan bottom to be visible between pieces, and brown on all sides. Remove chicken to a plate; set aside. Repeat with the remaining chicken and add more oil if needed.
- Add 2 tablespoons of oil to skillet and saute onions and garlic, over medium-low heat until tender, about 5 minutes. Stir in oregano, cumin, chili powder, and coriander and continue to saute until spices are fragrant about 1 minute.
- In a medium bowl, stir together Rotel, chicken soup, sour cream, and milk until evenly combined.
- Add chicken, onion mixture and soup mixture to pasta and toss well to combine. Pour into the prepared baking dish and sprinkle the top with Pepper Jack. Place in preheated oven and cook until sauce is bubbly and cheese is melted about 30 minutes.
