Simple Chicken Spaghetti with Sun-Dried Tomatoes
When thinking of nostalgic recipes, chicken spaghetti always comes to mind. Filled with warmth and creamy goodness. You're gonna love it!
Ingredients
FOR THE CHICKEN SPAGHETTI:
- 16 oz. Spaghetti or Fettuccine Noodles
- Salt, for salting the water
- 1.5 lbs Chicken Breasts, diced
- 2 tbsp Olive Oil, divided
- 1 packet Ranch Seasoning
- 1 tsp. Paprika
- 1/2 tsp. Black Pepper
- 1 Tbsp. Butter
- 4 Garlic Cloves, minced
- 4 - 5 Sun-Dried Tomatoes, minced
- 14 oz. Diced Tomatoes, undrained
- 2 cans Condensed Cream of Mushroom
- Splash of Heavy Cream or Milk, to thin out if desired
- 2 cups Shredded Cheese, Cheddar or Monterey Jack - or both!
SUGGESTED GARNISH:
- Italian Parsley
- Grated Parmesan
- Red Pepper Flakes, optional
Instructions
- Season the chicken breasts with olive oil, ranch packet, paprika, and black pepper in a large bowl.
- Start to boil the water for the noodles. Add salt to the water once boiling. Cook until al dente according to the box's directions.
- While the pasta cooks, go ahead and add the chicken with butter to a large stock pot over medium-high heat. Once halfway cooked through, add the garlic and sun-dried tomatoes. Continue to sauté until the chicken is cooked through.
- Drain the pasta and add to the chicken with diced tomatoes, cream of mushroom soups, a splash of heavy cream or milk ( I'd start with 1/4 cup, mix, and add more as desired). Once mixed to your desired consistency, add in the shredded cheese.
- Stir over medium heat until the cheese has melted. Serve immediately with Italian parsley, parmesan, and red pepper flakes on the side for garnish.