Amazing Cheesy Texas Chicken Spaghetti One Pan Recipe

• 8-10 ounces spaghetti noodles, cooked al dente
• 1 tablespoon oil or cooking spray
• 1.5 lbs boneless skinless chicken breasts
• Salt and pepper to taste
• 4 tablespoons butter
• ½ cup onion, chopped
• 2 cloves garlic, chopped
• 4 tablespoons all purpose flour
• 14.5 oz chicken broth, canned
• ½ cup milk
• 8 oz Velveeta cheese, cubed
• 1 cup shredded cheddar cheese plus more for topping
• 10 oz Rotel, undrained

Instructions

1. 1

   Set a large pot of water to boil to cook the noodles. Cook to al dente according to package directions.

2. 2

   Cut breasts into strips or small pieces for faster and even cooking. Season with salt and pepper on both sides. Add any extra seasoning you may like such as garlic powder, onion powder, or a seasoned salt.

3. 3

   Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 3 or 4 minutes per side or until cooked through. Remove chicken to a cutting board and shred or cut into bite-sized pieces.

4. 4

   Reduce heat to medium or medium low. Add the butter in the same pan. Once melted, add the onions and cook for 3 to 4 minutes. Add chopped garlic and cook one minute more.

5. 5

   Sprinkle flour over the onion mixture and cook for one or two minutes. Now, slowly add the broth stirring with a whisk to keep the mixture from getting clumpy. When the broth mixture is smooth, stir in the milk until combined. Add cubed Velveeta and stir until melted and combined. Now add one cup of the shredded cheddar cheese and stir until smooth.

6. 6

   Next, add the Rotel. If you want a thick sauce, drain the Rotel. If you like a thinner sauce, add the liquid from the can. Mix it together and add the shredded chicken and cooked spaghetti noodles.

7. 7

   Top with remaining shredded cheese and serve!