Cowboy Chicken Spaghetti
Cowboy chicken spaghetti mashes up the soul-soothing vibes of creamy pasta with the punchy spirit of Southwestern flavors. It's a hearty combo—think tender chicken, gooey cheese, and pasta, all tangled up with zesty diced tomatoes and green chiles.
Ingredients
- 12 oz spaghetti or linguine
- 1 jar tomato sauce or fire-roasted tomatoes
- 1 can diced tomatoes with green chiles Ro-Tel style
- 2-3 cloves garlic minced
- 1 medium onion diced
- 2 cups sharp cheddar cheese shredded
- 1 tsp smoked paprika
- 1/2 tsp regular paprika
- Salt and black pepper
- Hot sauce and Worcestershire sauce to taste
- 1 cup corn kernels
- 1/2 cup mushrooms sliced
- 1-2 jalapeños diced
- 1 can beans pinto or black
- Fresh parsley and basil for herbs
Instructions
- Boil the spaghetti according to the box. Don’t forget to save a cup of that pasta water before draining.
- Heat up 2 tablespoons of olive oil in a big skillet over medium. Toss in the diced onion and cook for about 3-4 minutes.
- Add the garlic and let it get fragrant for 30 seconds. Sprinkle in both paprikas and give it a quick stir.
- Building the Sauce: Pour in the tomato sauce and those diced tomatoes with chiles. A few dashes of Worcestershire and hot sauce go in now, too.
- If you’re using mushrooms, corn, or jalapeños, this is their time to shine. Let everything simmer together for 5-7 minutes.
- Combining Everything: Add the shredded chicken and cooked pasta to your skillet. Toss it all together with tongs until it’s looking irresistible.
- Turn off the heat and slowly stir in the cheddar cheese. If things look a little thick, add some pasta water to get that creamy, dreamy texture. You want the cheese melted and coating every noodle.
- Fresh herbs? Always a good idea. Sprinkle parsley and basil on top for a pop of color and flavor.
- Serving Suggestions: Cornbread, garlic bread, or a crisp salad all make great sidekicks. The creamy and spicy pasta loves something fresh and crunchy next to it.
- Craving extra richness? Stir in a splash of heavy cream before serving. Want to keep it lighter? Add more fire-roasted tomatoes and skip the cream. Your call.
Tried this recipe?Let us know how it was!