I was thinking this one over for a few days before I finally pulled the trigger. All that hard work definitely paid off here. This is a pretty easy recipe, but packed with so much flavor!
Preheat your oven and Dutch oven to 300°. Cook your chicken for 1.5 hours. I did a whole chicken here. It was about 3 pounds or so. I cook it the same way I always do, so I won’t go into detail there. I linked you to the post covering it though.
It turned out amazing, but this is just the beginning of this delicious journey.
While that’s cooking, take the time to prepare everything else. Chop up 1/2 medium sweet onion, 3 cloves of garlic, and 1 cup of fresh spinach leaves.
Shred your chicken when it is done, and add the onion and garlic down in the Dutch Oven. There should be a cup or so of chicken broth from your chicken you just cooked (if not, add some). Now mix in the chicken, spinach leaves, and a can of Rotel until everything is combined nicely. I didn’t drain the Rotel, I added juice and all.
It’s starting to take shape now! Go ahead and put the lid on your Dutch oven and put it in the oven to keep warm while you prepare the spaghetti noodles. I wanted my noodles fresh, so I didn’t prepare them earlier. I had a 16 ounce pack of noodles I bought, but I only cooked about 12 ounces (or 3/4 of it). You gotta keep the noodle/chicken ratio just right. I hooked my noodles up in my 12 inch cast iron skillet on the stovetop with about 6 cups of water.
When the noodles are done, strain them and add to your Dutch oven mix. Stir everything together nicely.
Finally add 16 ounces of light cream (you can use heavy cream too), 1 cup of shredded sharp cheddar, and 1 cup of shredded Parmesan cheese.
Stir everything together well, and heat your Dutch oven up on the stovetop (uncovered) over medium heat until everything starts to bubble slightly (10-15 minutes), stirring occasionally. When everything is good and warmed up, turn the burner off, put your lid back on, and let it chill out for about 5-10 minutes, the sauce will thicken as it cools. Give it a few more stirs, cracking a little black pepper and sea salt in there each time.
Serve it up and enjoy!
But wait, there’s more!
I had a loaf of BBQ bread. So I toasted a few slices in my skillet over medium heat, with a little butter and garlic powder. It complimented the pasta nicely!
Now serve it up and enjoy!!
Chicken Parm Spaghetti
Ingredients
- 1 whole chicken 3-4 pounds
- 1/2 medium sweet onion diced
- 3 cloves of garlic minced
- 1 cup fresh spinach leaves chopped
- 1 10 oz. can of Rotel
- 16 oz. light cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded parmesan cheese
- 12 oz. spaghetti noodles
- cracked pepper & sea salt to your taste
Instructions
- Preheat oven and Dutch oven to 300°. Cook chicken for 1.5 hours.
- While that's cooking, chop up 1/2 medium sweet onion, 3 cloves of garlic, and 1 cup of fresh spinach leaves.
- Shred chicken when it is done, and add the onion and garlic down in the Dutch Oven. There should be a cup or so of chicken broth from your chicken you just cooked (if not, add some).
- Mix the chicken, spinach leaves, and a can of Rotel into the Dutch oven. Don't drain the Rotel, add juice and all.
- Put the lid on the Dutch oven and put it in the oven to keep warm while you prepare the spaghetti noodles. Cook noodles on the stovetop until done.
- When the noodles are done, strain them and add to your Dutch oven mix. Stir everything together nicely.
- Add 16 ounces of light cream (you can use heavy cream too), 1 cup of shredded sharp cheddar, and 1 cup of shredded Parmesan cheese.
- Stir everything together well, and heat the Dutch oven back up on the stovetop (uncovered) over medium heat until everything starts to bubble slightly (10-15 minutes), stirring occasionally. When everything is good and warmed up, turn the burner off, put your lid back on, and let it chill out for about 5-10 minutes, the sauce will thicken as it cools. Give it a few more stirs, cracking a little black pepper and sea salt in there each time.
- Enjoy!