Spicy Chicken Spaghetti

Spicy Chicken Spaghetti created by Mika G.

A quick, easy, one-dish weeknight meal invented by my mother-in-law. We love this stuff and use lots of jalapenos!! Chicken Spaghetti Texas-Style. The mix of jalapenos and cream keeps it from being too hot but maintains the spicy flavor. We serve with garlic bread for scooping up the sauce and a veggie on the side.

Ready In:
25mins
Serves:
Units:

ingredients

  • 4 boneless skinless chicken breasts
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 tablespoon pickled jalapeno pepper, minced
  • 1 tablespoon pickled jalapeno pepper juice, from jar pickled jalapeno pepper
  • 1 (10 ounce) can cream of mushroom soup or (10 ounce) can cream of chicken soup
  • 1 cup shredded monterey jack cheese
  • 12 cup milk
  • pickled jalapeno pepper juice
  • salt and pepper

directions

  • Trim chicken breasts of fat and cut into bite-sized pieces. Saute in a large skillet with butter and garlic until cooked through and browned.
  • Add minced jalapenos and liquid. Saute until fragrant and pan is fairly dry.
  • Add soup, milk, and cheese. Simmer until heated through and cheese is melted. Add more milk or jalapeno liquid as desired to thin sauce.
  • Serve over spaghetti noodles.
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RECIPE MADE WITH LOVE BY

@MommyMakes
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@MommyMakes
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"A quick, easy, one-dish weeknight meal invented by my mother-in-law. We love this stuff and use lots of jalapenos!! Chicken Spaghetti Texas-Style. The mix of jalapenos and cream keeps it from being too hot but maintains the spicy flavor. We serve with garlic bread for scooping up the sauce and a veggie on the side."
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  1. teeeray33
    I love this recipe, I add a few more Jalapenos and extra Juice for a little more spice. I've been cooking this for Quite a few years
    Reply
  2. Mika G.
    Spicy Chicken Spaghetti Created by Mika G.
    Reply
  3. Mika G.
    This was really good! I used whole wheat penne, added 2 cans of mushrooms and put it all in a 9x13 pan with cheese on top. I will make this again! Thanks!
    Reply
  4. ALH7401
    Made this the other night. It was quite good. I'm not sure how much jalapeno and juice I used but I'm fairly certain it was more than called for and it still wasn't super spicy. Very tasty and I had some left over the next day, just cooked more pasta and heated the sauce/chicken in a small skillet. Thanks.
    Reply
  5. diest
    I thought this was very good. I used minced fresh and pickeled jalapenos, added chopped cilantro at the end. I just needed more than a half a cup to thin out the sauce. For the salt portion, I used Goya adobo seasoning. I halved the recipe. Next time , I will make the full recipe and freeze the leftovers. Thank you for the recipe.
    Reply
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