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a blue bowl of chicken spaghetti parmesan seasoned with chives
Print Recipe

Chicken Parm Spaghetti

Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course
Keyword: chicken, parmesan, pasta, spaghetti
Servings: 6 people

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!