Chicken Spaghetti Recipe

Cooked chicken: Shredded and ready to be incorporated into the sauce.

Spaghetti: The pasta base for this dish, cooked according to package instructions.

Diced tomatoes: Adds a fresh, tangy flavor to the sauce.

Chicken broth: Forms the base of the sauce, adding depth and richness.

Heavy cream: Creates a creamy, luxurious texture in the sauce.

Parmesan cheese: Grated and stirred in at the end for a savory finish.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: Provides a mild onion flavor to the sauce.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the sauce.

When cooking the spaghetti, make sure to salt the water generously. This is your only chance to season the pasta itself, and it will enhance the overall flavor of the dish. Additionally, when you drain the spaghetti, reserve a cup of the pasta water. This starchy water can be added to the sauce later if it becomes too thick, helping to achieve a silky, cohesive texture.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• cooked chicken - Substitute with tofu: For a vegetarian option, tofu provides a similar protein content and can absorb the flavors of the dish.

• spaghetti - Substitute with zucchini noodles: Zucchini noodles are a low-carb alternative that can mimic the texture of spaghetti.

• spaghetti - Substitute with whole wheat pasta: Whole wheat pasta offers more fiber and nutrients compared to regular spaghetti.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar flavor and consistency, making them a good alternative.

• diced tomatoes - Substitute with tomato sauce: Tomato sauce can be used if you prefer a smoother texture in your dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for vegetarians and provides a similar depth of flavor.

• chicken broth - Substitute with beef broth: Beef broth can add a richer flavor to the dish if you prefer a heartier taste.

• heavy cream - Substitute with coconut milk: Coconut milk offers a dairy-free alternative with a creamy texture.

• heavy cream - Substitute with Greek yogurt: Greek yogurt provides a tangy flavor and creamy consistency, with added protein.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast is a vegan alternative that offers a cheesy flavor.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, sweeter flavor compared to garlic powder.

• onion powder - Substitute with fresh onions: Fresh onions can provide a more intense and fresh flavor.

• onion powder - Substitute with leek powder: Leek powder offers a subtle onion-like flavor with a hint of sweetness.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicy kick along with the peppery flavor.

• Allow the chicken spaghetti to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken spaghetti to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Label the container with the date to keep track of freshness. Chicken spaghetti can be stored in the refrigerator for up to 3-4 days.
• For freezing, place the chicken spaghetti in a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. Chicken spaghetti can be frozen for up to 2-3 months.
• To reheat refrigerated chicken spaghetti, transfer it to a microwave-safe dish and cover loosely with a microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring in between, until heated through.
• Alternatively, reheat on the stovetop by placing the chicken spaghetti in a saucepan over medium heat. Add a splash of chicken broth or heavy cream to loosen the sauce, stirring occasionally until warmed through.
• To reheat frozen chicken spaghetti, thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chicken spaghetti.
• If you’re in a hurry, you can reheat frozen chicken spaghetti directly from the freezer. Place it in a microwave-safe dish, cover loosely, and use the defrost setting or low power to thaw it gradually. Once thawed, switch to medium power and heat in intervals, stirring occasionally.
• For stovetop reheating from frozen, place the chicken spaghetti in a saucepan with a splash of chicken broth or heavy cream. Cover and heat over low to medium heat, stirring occasionally, until fully thawed and heated through.

• Stovetop Method:

  1. Place a large skillet over medium heat.
  2. Add a splash of chicken broth or heavy cream to the skillet to prevent the spaghetti from drying out.
  3. Add the leftover chicken spaghetti to the skillet.
  4. Stir occasionally and heat until the chicken and spaghetti are warmed through, about 5-7 minutes.
  5. If needed, add more chicken broth or heavy cream to maintain the desired consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover chicken spaghetti to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 20-25 minutes or until heated through.
  5. For a crispy top, remove the foil during the last 5 minutes of baking.

• Microwave Method:

  1. Place the leftover chicken spaghetti in a microwave-safe dish.
  2. Add a splash of chicken broth or heavy cream to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Continue microwaving in 1-minute intervals until heated through.

• Sous Vide Method:

  1. Place the leftover chicken spaghetti in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and cook for 30-45 minutes.
  4. Carefully remove the bag from the water bath and serve immediately.

• Large pot: Used to cook the spaghetti according to the package instructions.

• Colander: Used to drain the cooked spaghetti.

• Large frying pan: Used to heat the chicken broth and cook the shredded chicken, as well as to combine all the ingredients.

• Wooden spoon: Used to stir the ingredients together in the frying pan.

• Measuring cups: Used to measure out the chicken broth, heavy cream, and grated parmesan cheese.

• Measuring spoons: Used to measure out the garlic powder, onion powder, salt, and pepper.

• Chef's knife: Used to dice the tomatoes if they are not pre-diced.

• Cutting board: Used as a surface to dice the tomatoes.

• Tongs: Used to toss the cooked spaghetti in the sauce to ensure it is well coated.

• Serving spoon: Used to serve the finished chicken spaghetti.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Pre-diced tomatoes: Opt for canned diced tomatoes to skip the chopping step.

Quick-cook spaghetti: Choose quick-cook spaghetti to reduce boiling time.

Pre-grated cheese: Buy pre-grated parmesan cheese to avoid grating it yourself.

One-pot method: Cook the spaghetti directly in the sauce to save on washing extra dishes.