Creamy Chicken Pasta Dish (Print Version)
# Ingredients:
→ Main ingredients
01 -
12 ounces of dry spaghetti
02 -
2 cups of cooked and pulled chicken
03 -
2 spoons of unsalted butter
04 -
2 minced garlic cloves
05 -
One 10-ounce can of Rotel tomatoes with green chilies
06 -
A 10.5-ounce can of creamy chicken soup
07 -
Half a cup of chicken stock
08 -
4 ounces of softened cream cheese
09 -
1 cup of shredded cheddar
10 -
A small pinch of smoked paprika
11 -
Salt and black pepper as preferred
→ Toppings
12 -
A bit of extra cheddar cheese, shredded
13 -
2 spoons of parsley, freshly chopped
# Instructions:
01 -
Follow the package directions to boil spaghetti until just tender. Save 1/2 cup of the water before draining, then set it all aside.
02 -
Melt butter in a large pan over medium heat. Toss in the garlic and sauté for about 60 seconds until it smells amazing.
03 -
Add the creamy chicken soup, Rotel tomatoes, and chicken stock to the pan. Stir it all together, letting it gently simmer for 2 to 3 minutes.
04 -
Drop the cream cheese into the sauce and stir until it melts completely. Season with paprika, salt, and pepper.
05 -
Throw in the spaghetti and chicken. Stir until well mixed. Splash a bit of the saved pasta water if the sauce feels thick.
06 -
Sprinkle in the cheddar cheese and mix until it’s gooey and velvety.
07 -
Spoon portions onto plates, add some parsley and more cheddar on top, and dig in while it’s warm.