Fiery Chicken Spaghetti
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Why I Love This Recipe
The combination of noodles and spiced sauce has roots in various global cuisines, demonstrating how culinary influences converge.
Ingredients You'll Need
2 cups rotisserie pulled chicken, boneless, skinless, shredded
12 ounces spaghetti
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium jalapeno, finely diced (remove seeds for less spice)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili flakes
1 cup crushed canned tomatoes
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup shredded sharp cheddar cheese
1/2 cup Velveeta cheese, cubed
Salt and pepper to taste
Fresh cilantro, chopped for garnish (optional)
Directions
Cook the spaghetti according to package directions in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water before draining.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Sauté the onion, garlic, and jalapeno until softened and fragrant, about 5 minutes.
Add the smoked paprika, cumin, and chili flakes to the skillet, and stir to combine.
Pour in the crushed tomatoes and chicken broth, and bring to a simmer. Let the sauce thicken for about 10 minutes.
Mix in the shredded chicken and cook until heated through.
Stir in the heavy cream, Velveeta cubes, and half of the cheddar cheese. Allow the Velveeta to melt completely, stirring occasionally. Season with salt and pepper to taste.
Add the cooked spaghetti to the sauce and toss to combine. If the sauce is too thick, thin it with the reserved pasta water.
Serve immediately, garnished with remaining cheddar cheese and chopped cilantro if desired.
Pairs Well With
Pairs well with a citrus margarita or a fresh lime soda for a non-alcoholic option.
Questions, Comments & Reviews
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