Servings: 12 Servings
Calories: 492kcal
Equipment
- oven
- large pot
- deep Skillet
Ingredients
- Vegetable oil spray: For greasing the cooking surface and preventing sticking.
- 2 pounds spaghetti: A hearty amount of pasta to serve as the base of the dish.
- Salt: To season the boiling water for the spaghetti enhancing flavor.
- 1 stick butter unsalted: Rich and creamy butter for flavor and silkiness in the sauce.
- 1 cup white onion diced: Adds a savory and aromatic base to the sauce.
- Two 8-ounce blocks cream cheese cut into pieces: Provides a luscious and velvety texture to the sauce.
- 2 tablespoons garlic minced: Provides a robust and aromatic garlic flavor.
- 2 finely chopped yellow bell peppers: Enhances color variety and brings a slightly different sweetness to the dish.
- 2 finely chopped red bell peppers: Adds vibrant color and a sweet mild flavor to the dish.
- 2 cups trimmed and sliced 1/2-inch baby bella mushrooms (from 6 ounces untrimmed): Earthy and meaty mushrooms for depth of flavor.
- 1 cup Homemade or store-bought chicken broth: Adds savory depth to the sauce.
- 2 cups creamy heavy cream: Adds richness and creaminess to the sauce.
- 1 cup whole milk: Adds a lighter creaminess to balance the richness of the heavy cream.
- 4 cups store-bought rotisserie chicken: Succulent pre-cooked chicken for a protein-packed element.
- 2 teaspoons freshly ground black pepper: Adds a bold spicy kick to complement the richness of the sauce.
- 4 ounces processed cheese such as Velvet, cut into 1-inch pieces: Adds creaminess and a smooth texture to the sauce.
- 4 cups white Cheddar cheese grated: Sharp and tangy Cheddar for a flavorful cheesy profile.
- 4 tablespoons minced fresh parsley for garnish: Fresh parsley adds a burst of color and a hint of freshness as a garnish.
Instructions
- Bring a large pot of salted water to a boil, add spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a separate large pot, melt butter over medium heat. Add cream cheese and stir until melted.
- Add diced onion, minced garlic, chopped bell peppers, and sliced mushrooms to the pot with the cream cheese mixture. Cook for about 5 minutes until vegetables are softened.
- Pour in heavy cream, milk, and chicken broth, stirring to combine.
- Add shredded chicken, white Cheddar cheese, black pepper, and processed cheese to the pot. Stir until the cheese is melted and the sauce is smooth.
- Add cooked spaghetti to the pot with the sauce, stirring until well combined.
- Serve hot in individual bowls, garnished with fresh parsley on top.
Notes
• Use a good quality olive oil for sautéing the chicken and vegetables, as it will add more flavor to the dish.
• If you’re looking for a spicier dish, you can add additional red pepper flakes to the sauce.
• If you don’t have fresh parsley, you can substitute with dried parsley.
• Make sure to cook the spaghetti noodles al dente, as they will continue to cook in the sauce.
• This dish can be served with a side of garlic bread or a fresh salad.
• To make this dish vegetarian, you can substitute the chicken with cooked lentils or chickpeas.
Nutrition
Calories: 492kcal
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