You’ve got to try this Chicken Spaghetti

Yet another recipe I feel the need to share with you all – Chicken Spaghetti.

I can’t take credit for this dish, as the recipe originally comes from my good buddy Schmiddie and her family’s recipe vault. However, I can take credit for tweaking it to make it quite a bit easier than the original version. (Boil my chicken breasts with a sachet of herbes de Provence and then skin and bone them? Grate a pound of cheese myself? I think I’ll pass.) But, as her family is French (as in from-France-this-generation French), I can see why they would want to do things the incredibly long, drawn out, and involved way.

So here’s the time-strapped, American Mom version of Chicken Spaghetti.

-1 lb chicken breasts, cut into 1/2-1″ cubes
-2 bell peppers, chopped
-1/2 -1 medium onion, chopped (how much onion you use is up to you; we only use 1/2 an onion as DB is not a big fan)
-3 celery stalks, chopped
-3 cloves garlic, minced
-8 oz mushrooms, sliced
-Olive oil, maybe 2 Tbsp
-16 oz shredded cheddar cheese (I use 1/2 low-fat, 1/2 full-fat. And I think the recipe would be just fine if you only used 12 oz.)
-4 oz jar chopped pimientos (not the smallest jar available, but the second smallest; Alternatively, sliced black olives would work well here)
-8 oz spaghetti

-Cook your spaghetti according to the package directions. Drain and set aside, reserving about 3/4 cup of pasta water.
-Sauté chicken, peppers, onions, celery, garlic, and mushrooms in a little bit of olive oil until the chicken is cooked and veggies are tender. You will either need a REALLY big skillet or you’ll have to do it in two batches. (I did the mushrooms and chicken first and then all of the other veggies.)
-Put spaghetti, veggies, and chicken into a giant casserole dish. Mix in half of the cheese and the pasta water. Top with the remaining cheese.
-Bake uncovered at 350º for 40 minutes.

Okay, so because I like to have pictures of recipes I’m going to try, here’s a picture of our last batch of Chicken Spaghetti. As I am not a food photographer and I forgot to take a picture until we had eaten some, it’s not the most appealing picture.

Chicken SpaghettiBut it is a really, really delicious dish.

Also, this isn’t the fastest recipe to make. It takes a good 30 minutes to get everything prepped and sautéed and then another 40 to cook, so you’ve got to plan ahead. However, it makes a TON of food – I think it would be fairly easy to divide it into two smaller pans and freeze one for cooking later.

Give it a shot! And thanks, Schmiddie, for sharing your families’ recipe secrets! 🙂

6 thoughts on “You’ve got to try this Chicken Spaghetti

  1. Haha, you made me laugh with the “I think I’ll pass” comment. At this stage in the pregnancy I myself am taking lots of shortcuts in the kitchen (who am I kidding–ever since Suzy was born I have been taking shortcuts). I used your canned chicken shortcut for a recent meal (another one I’ll have to share with you, chicken & broccoli quinoa casserole) and it was awesome.

    I should mention that the real credit goes to some newspaper like 25 years ago. (That recipe has been taped to the inside of one of Mom’s kitchen cabinets for as long as I can remember, and is by now quite yellowed). So American in origin but I think Mom Frenchified it (eg the aforementioned Herbes de Provence, changing cheddar to Swiss, and generally just making things more complicated and more drawn-out!).

    I was thinking of you last night when I couldn’t sleep, hoping that the same wasn’t happening to you and that you are tanking up on rest before BIT’s arrival. ❤ ❤

    • Ha! No rest to be had in this household.
      And I think I will always consider this your mom’s recipe first. My theory is – if you change one thing, you’ve made it your own.

  2. Coincidence! I was just prepping to make chicken spaghetti here too, though I have a crock pot recipe. I brown 2 chopped up chicken breasts and chop up an onion and a bell pepper the night before; then, in the morning, drop it all in the crock pot along with 1 cup of shredded cheddar, 4 oz of cream cheese, and 1/2 cup chicken broth. Cook on low for 7 hours. Then at dinner time, shred the chicken, cook pasta like normal, and mix it all together. Sometimes I add steamed broccoli, too. It winds up looking even worse than your photo but tastes great!

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