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Texas Chicken Spaghetti

Easy Texas Chicken Spaghetti Recipe: Creamy, Cheesy & Flavorful
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Combining 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!

Ingredients

Scale
  • For the Chicken:
    • 2 lbs boneless, skinless chicken thighs (for maximum flavor and tenderness)
    • 1 tbsp olive oil
    • 1 tbsp smoked paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp salt
    • ½ tsp black pepper
    • 2 cups chicken broth (for poaching)
  • For the Sauce:
    • 4 tbsp butter
    • 1 medium yellow onion, finely chopped
    • 1 poblano pepper, roasted, peeled, seeded, and diced (See note below for roasting instructions)
    • 2 cloves garlic, minced
    • ¼ cup all-purpose flour
    • 4 cups whole milk
    • 1 cup chicken broth
    • 1 cup shredded sharp cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • ½ cup grated Parmesan cheese
    • 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
    • 1 cup frozen corn kernels
    • ½ cup heavy cream
    • Salt and pepper to taste
  • For the Pasta:
    • 1 lb spaghetti noodles
    • Salt (for boiling water)
  • For Garnish:
    • Fresh chopped cilantro
    • Fresh chopped green onions
    • Crushed red pepper flakes (optional)

Instructions

1. Poach the Chicken

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!

2. Roast the Poblano Pepper

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.

3. Cook the Pasta

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.

4. Make the Sauce Base

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.

5. Create the Roux

Sprinkle the flour evenly over the onion mixture and stir constantly for 1-2 minutes. This step helps make the sauce.

6. Prepare the Cheese 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.

7. Add the Extra Ingredients

Stir in the diced tomatoes with green peppers (Rotel), 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 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.

9. Serve and Enjoy

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!

Notes

  • Chicken Swap: You can use boneless, skinless chicken breasts instead of thighs, but thighs add more flavor.
  • Make it Spicier: Add extra green chilies, jalapeño, or a pinch of cayenne pepper.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to maintain creaminess.
  • Freezing: Freeze the chicken and sauce separately from the pasta for best results.

Nutrition

Find it online: https://savorvibes.com/texas-chicken-spaghetti/