Chicken Spaghetti

Submitted by KelBel

"Chicken and Spaghetti in a creamy parmesan sauce. No tomatoes in this one."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 6

ingredients

• 1⁄4 cup butter
• 1⁄4 cup flour
• 2⁄3 cup chicken broth
• 1⁄2 cup half-and-half or 1/2 cup light cream
• 1⁄2 cup sour cream
• 1 cup parmesan cheese, grated
• 1⁄4 cup dry white wine, apple juice or 1/4 cup white grape juice
• 1 -2 garlic clove, minced
• 1 teaspoon lemon juice
• 1⁄2 teaspoon dry mustard
• salt and pepper, to taste
• 3 cups cooked chicken breasts, cubed
• 8 ounces cooked spaghetti
• 2 teaspoons paprika
• extra parmesan cheese
• chopped fresh parsley

directions

1. Melt butter in a saucepan and add flour stirring constantly.
2. When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.
3. Stir over medium heat until mixture again starts to thicken.
4. Add chicken and spaghetti noodles and stir well.
5. Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.
6. Bake for 30 minutes at 350°.
7. Sprinkle with parsley and serve.

Reviews

[Vicki #4]

This was really good! I added cooked bacon and 2 T fresh basil. I topped my dish with shredded Parmesan rather than grated, and it formed a really nice crust. I had no need to double the sauce as a reviewer suggested--using 8 oz, or half a box of spaghetti--was the perfect amount. I wouldn't bother to buy parsley next time; I didn't think it added anything. Thanks for sharing the recipe!

 

[Mark & Stacy]

Well received by all four kids, ages 11-9 months. Made super easy by using rotisserie chicken. We were heavy on the garlic and added an extra splash of wine.

 

[Larawithoutau]

I had plenty of chicken leftover from recipe #33671 (highly recommended recipe, btw) and was looking for something to make that wasn't "pot pie". I had reservations about making this for my family as this is outside the norm for them. Well, with a few minor modifications (without changing the recipe entirely), it was a real crowd pleaser.<br/>I read the reviews indicating that the finished dish was dry. I too found that after making the sauce that it was a bit thick (even without putting it in the oven). So, I did increase the liquid significantly. I didn't have wine (def try that addition next time). <br/>I ended up doubling the garlic, I really think it needed it and also added more lemon juice to brighten the flavor. This was all after I follwed the recipe and tasted the finished sauce. I didn't do the final baking step (felt it was fine without, they were hungry too). By the time the pasta had cooked, the sauce seemed to have thickened up a bit again, so I added a ladle of hot pasta water (before draining) and it was perfect! Used Angel Hair Pasta, btw.<br/>I was met with initial strange looks for serving this, but I'm happy to report that they loved it. We will be serving this again as my husband said "Make sure you keep that recipe!" :0)<br/>Served with http://www.food.com/recipe/snap-peas-in-brown-butter-396620

 

[Southern Lady]

Delish! DH went back for seconds, which is a true compliment. Easy and quick to put together. Served with green beans and roasted red peppers. Thanks for sharing

 

[IngridH]

We really enjoyed this. Based on other reviews, I increased the liquid a bit, using 1/2 cup each of whole milk and cream, instead of 1/2 cup of half & half. I also topped with some crumbled bacon. This is a nice easy recipe for a weeknight dinner with a green salad, and is easy enough to get the kids helping with the preparation.