Cheesy Chicken Spaghetti

Hard day? Take a load off, throw on some sweatpants, and get into this super easy, super comforting, super cheesy chicken spaghetti recipe.

Typically, after hard days, I don’t cook when I get home. Luckily, Bear does a lot of the cooking for our family – I’m so grateful for him. However, I still beat myself up sometimes about not having dinner ready when he or our son gets home. I have to quickly remind myself that I can’t do everything, all the time. In addition, I have to repeatedly tell myself that not having it all together after a bad day, doesn’t make me a bad wife, a bad mother, or a bad homemaker – it just makes me human.

I don’t let hard days, dictate my overall joy of life. After all, it’s only a hard day… not a hard life. A hard day, that I’ve learned to narrow down to hard moments and specifically pray over them. I refuse to dwell on the negative or my moments of vulnerability. I choose to keep going on.

Don’t ever confuse your bad days as a sign of weakness. Those are actually the days you’re fighting the hardest. So at the end of them, take a breather and spend some time with God. Then…

Indulge in some comfort food to warm your soul.

There’s nothing  more satisfying than having a big plate of carbs covered in cheese. After a hard day give me some Jesus and some pasta. My spirit will be filled with joy. Who can relate? There’s nothing easier than this yummy chicken spaghetti recipe, especially after a hard day of work.

OH-EM-GEE, my mouth is watering thinking about it. Can’t you just feel the stress melting away?

Melt away that stress with some melted cheese. You got this!

Stay Feisty!

Chicken Spaghetti

  • Servings: 4-6
  • Difficulty: medium
  • Print

Ingredients:

For Chicken:

– 2 lbs. Chicken Thighs

– 1 Tbsp Olive Oil

– 1 tsp Smoked Paprika

– 1 tsp. Parsley, chopped

– 1 tsp. Garlic Powder

– Salt & Pepper, to taste

For Pasta:

– 1 lb Spaghetti Pasta

– 1/4 cup Onions, diced

– 1/4 cup Green Bell Pepper, diced

– 1/4 cup Red Bell Pepper, diced

– 1/4 cup Celery, diced

– 1 tsp. Garlic, minced

– 1 cup Cream of Chicken

– 1/2 cup Tomatoes, diced (or Rotel)

– 1/2 cup Cream Cheese

– 1 Tbsp. Parsley, chopped

– 2 cups Tillamook Shredded Cheese

– Salt & Pepper, to taste

Directions:

Preheat oven to 375ºF

To Bake Chicken:

Combine olive oil and all the seasonings for the chicken in a bowl. Set aside.

Rinse chicken thighs and pat dry. Place them in a baking pan, and coat with marinade.

Bake in oven for about 15-20 mins, or until the chicken pulls apart with a fork.

To make Pasta:

While the chicken is in the oven, boil pasta according to package instructions.

Next, spray an oven safe pan or skillet with non stick cooking spray and sauté onions, peppers, celery and garlic until tender.

Then add cream of chicken, cream cheese, tomatoes, and parsley. Simmer for 2-3 minutes, or until heated through, over medium heat.

Once the chicken is done, shred the chicken, and let sit in the juices for about 2 mins. Then, add the shredded chicken to the creamy sauce mixture. Combine. Season with salt and pepper, to desired taste.

Then add the cooked pasta, and mix well. Make sure the pasta and chicken are coasted evenly with the sauce spread throughout the pan.

Top with Tillamook shredded cheese, and bake in the oven for 10-15 mins, or until the cheese is melted and bubbly around the pan.

Enjoy!

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