Creamy Tex Mex Chicken Spaghetti Recipes

CREAMY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
• Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
• Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
• Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

TEX MEX CHICKEN SPAGHETTI

Steps:

• Preheat oven to 425 degrees.
• Cook pasta per package instructions.
• In a large skillet, combine cooked chicken, processed cheese, soup, salsa, taco seasoning, and sour cream. Heat on medium until cheese is melted and all ingredients are well incorporated.
• Stir in cooked pasta. If too thick, add small amounts of pasta water until creamy. I usually add about 1 can of pasta water.
• Transfer to a greased casserole dish.
• Top with crushed chips.
• Bake in preheated oven for 25-35 minutes until bubbly and chips have browned.
• Serve hot and enjoy.

CREAMY TEX-MEX CHICKEN SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in large skillet cook onion in olive oil over medium heat until onion is tender, about 5 minutes.
• Cook pasta according to package directions. While pasta is cooking, add chicken or turkey and salsa to onions and bring to a simmer. Then stir in Alfredo sauce.
• Drain pasta and add to mixture in skillet. Toss over medium heat for a few minutes. Then serve, sprinkling with Parmesan cheese and topping with avocado.

TEX-MEX CHICKEN PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese. , Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired.