Cheesy Chicken Spaghetti
A one pot dinner that is packed with flavors of chicken, bell peppers, and tomatoes in a cheesy sauce
Equipment
Ingredients
- 1½ lb Tenderloin cut in 1-inch chunks
- 4 tbsp Oil divided
- 2 tbsp Italian Seasoning See Recipe Below, divided
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- ½ White Onion diced
- 1 tbsp Minced Garlic
- 4 tbsp Butter
- 4 tbsp Flour
- 1 15oz can Petite Diced Tomato
- 1½ qt Chicken Broth
- 1 lb Spaghetti broken into thirds
- 1 cup Heavy Cream
- 2 cups Cheddar Cheese shredded
Instructions
- Season chicken chunks with half of the Italian Seasoning.
- In a large saute pan over medium high heat, add half of the oil. Saute chicken until you no long see pink (do not cook all the way through at this stage.) Push chicken to one side of pan and reduce heat to medium.
- Add remaining oil to pan along with bell peppers, onions and garlic. Saute for 3 minutes then push to side with chicken.
- Add butter to pan and let melt. Whisk in flour and let cook for 3 minutes. Add chicken broth, diced tomatoes and remaining Italian seasoning. Stir vegetables and chicken into the liquid.
- Add broken pasta to pan and work it around until the pasta is completely submerged. (add some water or more broth if you need to). Cover pan with lid and let cook for 20 minutes.
- Remove lid and stir in heavy cream. Once fully incorporated, add in cheese. Stir until melted in. Let cook another 5 minutes before serving.
Notes
Tried this recipe?Let us know how it was!