Easy Texas Chicken Spaghetti Recipe: Creamy, Cheesy & Flavorful

Today, I’ll show you how to create Creamy Smoked Paprika Texas Chicken Spaghetti with Roasted Poblano & Corn, a flavorful pasta meal that’s creamy, cheesy, and slightly smokey.

With smokey paprika chicken, creamy cheese sauce, and a touch of spice from roasted poblano peppers, this dish transforms traditional Texas chicken spaghetti into something delicious.

It’s much more delicious with the addition of sweet corn and chopped tomatoes with green chilies!

Don’t worry, I’m here to guide you through every step; it’s not as difficult as it looks. This meal will be popular if you’re cooking it for guests or family. Let’s start cooking a lunch that will be enjoyed by everybody!

Why Choose Texas Chicken Spaghetti?

Texas Chicken Spaghetti is a great option for family meals since it’s the ultimate comfort dish. It gives traditional spaghetti a tasty Tex-Mex twist by fusing robust, Smokey tastes with creamy, cheesy bliss.

Easy and filling, this recipe is made using basic, readily available ingredients. Because the foods that remain are just as good the following day, it’s also excellent for dinner prep. This meal is likely to be a favorite at the table if you’re getting ready for adults or children.

Recipe 1 (Revised): Creamy Smoked Paprika Texas Chicken Spaghetti with Roasted Poblano & Corn

Ingredients:

• Boneless, Skinless Chicken Thighs
• Olive Oil
• Smoked Paprika
• Garlic Powder
• Onion Powder
• Salt
• Black Pepper
• Chicken Broth
• Butter
• Yellow Onion
• Poblano Pepper
• Garlic
• All-Purpose Flour
• Whole Milk
• Sharp Cheddar Cheese (Shredded)
• Monterey Jack Cheese (Shredded)
• Parmesan Cheese (Grated)
• Diced Tomatoes and Green Chilies (Rotel)
• Frozen Corn Kernels
• Heavy Cream
• Spaghetti Noodles
• Fresh Cilantro
• Fresh Green Onions
• Crushed Red Pepper Flakes

Instructions

1. Poach the Chicken

In a big pot, mix chicken legs and chicken broth. Bring to a boil, then reduce heat and cover. Cook for 20-25 minutes, or until chicken is cooked through and soft. Remove chicken from the broth and let it cool slightly. Shred or slice into bite-sized pieces. Store the chicken water.

2. Roast the Poblano

Preheat oven to 400°F (200°C). Set up poblano pepper straight on the oven rack. Roast approximately 20-30 minutes, turning occasionally, until the skin is brown and burned all over.

Remove from oven and place in a bowl, covered with plastic wrap. Let it cook for 10-15 minutes. The skin is going to peel off easily. Remove the skin, stem, and seeds. Dice the skin.

3. Cook the Pasta

Bring a big pot of salted water to a boil. Add pasta noodles and cook according to package directions until al dente. Drain, saving 1 cup of pasta water.

4. Make the Sauce

In a large, deep pan, melt butter over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and yellow. Add the roasted poblano and chopped garlic, and sauté for another minute until fragrant.

5. Create the Roux

Pour flour over the onion mixture and cook for 1-2 minutes, stirring regularly, until a light golden brown roux forms.

6. Make the Cheese Sauce

Quickly mix in the milk and chicken broth, ensuring that are no lumps. Continue mixing until the sauce thickens.

Reduce heat to low and stir in the cheddar cheese, Monterey Jack cheese, and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.

7. Add Flavor and Texture

Stir in the Rotel (undrained), frozen corn, and heavy cream. Season with salt and pepper to taste.

8. Combine Everything

Add the chopped chicken and cooked spaghetti to the sauce. Toss well to coat the pasta equally. If the sauce is too thick, add saved pasta water, a little at a time, until the desired consistency is reached.

9. Serve

Garnish with fresh cilantro, green onions, and crushed red pepper flakes (if wished).

Why This Recipe Stands Out?

Classic Texas chicken spaghetti is taken to a whole new level with this Creamy Smoked Paprika Texas Chicken Spaghetti with Roasted Poblano & Corn. Here’s why it’s unique:

• The chicken’s taste is deep and rich thanks to the smoked paprika.
• The sauce is made extra creamy with a mix of Parmesan, Monterey Jack, and cheddar.
• A little smoke and heat are added by roasted poblano pepper.
• Rotel tomatoes and corn provide a bit of sweetness to balance the tastes.
• It is easy to prepare yet tastes like a restaurant-caliber meal since the spaghetti is totally covered in the creamy sauce for the ideal bite.

FAQs

1. Can I use chicken breasts instead of chicken thighs?

Yess, boneless, skinless chicken breasts may be used in place of chicken legs. Thigh meat is more delicious and soft, however. Avoid overcooking chicken breasts as this might cause them to become dry.

2. How can I make this recipe more spicier?

You may add extra chopped green chilies, a chopped jalapeño, or cayenne pepper to make it hotter. Another excellent spicy topping is crushed red pepper flakes.

3. Can I make this dish ahead of time?

Actually! The chicken may be made ahead of time, as can the sauce. Keep them apart in the refrigerator for up to two days. Reheat the sauce, boil the pasta fresh, and mix everything together when ready to serve.

4. What can I use instead of poblano peppers?

If poblano peppers aren’t available, you may use Anaheim peppers for a similar spicy flavor or green bell peppers for a softer taste.

5. What type of cheese works best for this recipe?

Monterey Jack and sharp cheese are great because of their melty, creamy feel. You may also choose Gouda for a spicy touch or Pepper Jack for more heat.

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