Emulsifier Free Classic Chicken Spaghetti
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Learn more →Ingredients
6 servings
For the chicken
- 2 lbs bone-in, skin-on chicken breasts or thighs
- 1 tsp salt
- ½ tsp black pepper
For the pasta
- 12 oz spaghetti
For the sauce
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
- 1 cup reserved chicken poaching broth
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 2 cups shredded cheddar cheese, divided
- 4 oz cream cheese, cubed and softened
- salt and pepper to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the chicken in a large pot and cover with cold water by 2 inches. Add 1 tsp salt and 1/2 tsp black pepper. Bring to a boil over high heat, then reduce to a steady simmer and cook until the chicken reaches 165°F (74°C) at the thickest part not touching bone, about 20–25 minutes. Transfer the chicken to a cutting board and reserve 1 cup of the poaching broth. Once cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces.
- 2
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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