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!
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.
Ingredients:
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.
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.
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.
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.
Pour flour over the onion mixture and cook for 1-2 minutes, stirring regularly, until a light golden brown roux forms.
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.
Stir in the Rotel (undrained), frozen corn, and heavy cream. Season with salt and pepper to taste.
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.
Garnish with fresh cilantro, green onions, and crushed red pepper flakes (if wished).
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:
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.
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.
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.
If poblano peppers aren’t available, you may use Anaheim peppers for a similar spicy flavor or green bell peppers for a softer taste.
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.
PrintCombining smoky, cheesy, and mildly spicy flavors, Creamy Smoked Paprika Texas Chicken Spaghetti with Roasted Poblano & Corn is a tasty and cozy recipe. Tender smoked paprika chicken, a thick cheese sauce, and a hint of sweetness from corn and tomatoes with green chilies combine to create this Tex-Mex take on classic chicken spaghetti. Ideal for cooking meals or family parties!
Start by add the chicken legs and chicken broth to a big pot. Put it to a slow boil, then covered and let it cook for 20-25 minutes till the chicken is soft.
After that, take the chicken and set it away to cool slightly before cutting or slicing into bite-sized pieces. Don’t trash the broth—you’ll use it later!
Preheat your oven to 400°F (200°C). Place the poblano pepper straight on the oven rack and let it roast for about 20-30 minutes, turning occasionally.
Once the skin is browned and scarred, take the pepper and put it in a bowl, covering it with plastic wrap. Let it cook for 10-15 minutes, then peel off the skin, remove the stem and seeds, and dice the meat.
Boil a big pot of salted water and cook the pasta according to box guidelines until al dente. Before rinsing, save 1 cup of pasta water—this will help adjust the sauce later if needed.
In a big pan, melt butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and yellow. Stir in the roasted jalapeño and minced garlic, cooking for another minute until fragrant.
Sprinkle the flour evenly over the onion mixture and stir constantly for 1-2 minutes. This step helps make the sauce.
Slowly mix in the milk and chicken broth, ensuring there are no lumps. Keep mixing until the sauce starts to thicken.
Reduce the heat to low and stir in the cheddar, Monterey Jack, and Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth and creamy.
Stir in the diced tomatoes with green peppers (Rotel), frozen corn, and heavy cream. Season with salt and pepper to taste.
Add the chopped chicken and cooked spaghetti to the sauce. Toss everything together to coat the pasta evenly. If the sauce seems too thick, add some of the saved pasta water, little by little, until you get the right consistency.
Plate the creamy Texas Chicken Spaghetti and top it with fresh cilantro, chopped green onions, and a sprinkle of crushed red pepper flakes if you like a bit of heat. Serve warm and enjoy this tasty, cozy meal!
There’s something truly special about the smell of cinnamon sugar baking in the oven—it always…
When I was looking through my Amish Country Cookbook last fall, I came across this…
When you're juggling busy weeks, it's a win to have a meal that tastes decadent…
During those months, I've found that nothing beats a hearty, protein-packed dish that feels like comfort…
Making homemade Prego style spaghetti sauce that rivals your favorite jarred sauce like Prego isn't…
Dominican Spaghetti isn’t just pasta—it’s an experience. The secret? Loisa's Sofrito Rojo, a game changer that packs depth, complexity, and umami notes into…