You know what happens when you’re hungry, don’t want fast food, and have food in your kitchen that’s dying to be used? You get creative. And that’s exactly what I did yesterday. I wanted something delicious, and I decided to wing it. What came out was an Italian restaurant worthy dish that I dubbed Creamy Chicken Spaghetti
- 4 boneless skinless chicken breast halves
- Seasonings of your choice (I chose seasoning pepper, garlic salt, Mrs. Dash, and basil)
- 1 cup of marinade of your choice (I chose balsamic vinaigrette dressing)
- 2 cap fulls of oil of your choice
- 1 quart of water (if using Crockpot)
- 1 cup of lemon juice
- 1/4 stick of butter
- 1 box of thick spaghetti noodles
- 1 can of condensed Cream of Mushroom soup
- 1 can of diced tomatoes
- 2 cups of shredded Monterey Jack cheese
- 3 cups of grated Parmesan cheese
- Wash of your chicken breasts. Pour your lemon juice on the chicken breasts then add your seasonings to both sides.
- Pour your cup of marinade in a zip lock bag. Place each chicken breast in the bag one at a time, shake the chicken in the marinade bag, and set aside.
- Cook your chicken breasts. I choose to use my CrockPot because it makes my chicken very tender. If you’re also using a CrockPot, pour a capful of oil in your CrockPot dish to coat the bottom. Place your chicken in the dish. Cover the chicken with 1 quart of water. Set the chicken on high for 3 hours. If you want to cook your chicken a different way, use a grill or cook it in a pan for quicker results.
- Cook your spaghetti noodles as your box directs. I added lots of basil to my water. After draining, I included more basil, butter, and 1 cup of Parmesan cheese. When it’s done cooking, set it aside.
- To make your sauce, combine your can of Cream of Mushroom, your can of diced tomatoes, the Monterey Jack cheese, the remaining Parmesan cheese. This will make a pink sauce. Whisk or stir until everything is blended.
- When your chicken is done cooking, cut it up and add it to your pasta. Because mine was so tender from being in the CrockPot, it just shredded apart, just how I like it.
- Add sauce to pot of chicken and pasta, stir to evenly coat your spaghetti and chicken.
- Serve & enjoy!
The sauce was so delicious and creamy. It had an amazing flavor, and no one ingredient overpowered the other. I was in a rush, so I didn’t have time to make sides, but it would go great with garlic bread and salad. Bring a bit of Olive Garden home with you with this dish. Try it, and let me know how it goes!