This Spicy Chicken Spaghetti II recipe will take your taste buds on a flavorful journey. It combines tender chicken, spicy jalapeños, and tangy tomatoes to create a perfect balance of heat and flavor. With a cooking time of just 30 minutes, this dish is perfect for a quick and satisfying weeknight dinner. Serve it with a side of garlic bread and a green salad for a complete meal that will surely impress your family and friends.
Ingredients
- 8 ounces spaghetti
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 jalapeños, seeds removed and diced
- 1 can (14 ounces) diced tomatoes
- 1 can (10 ounces) condensed cream of mushroom soup
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions
- Cook spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until browned and cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, add diced onion, minced garlic, and diced jalapeños. Sauté until the onion is translucent and the jalapeños are softened, about 3-4 minutes.
- Add diced tomatoes, cream of mushroom soup, chicken broth, dried oregano, dried basil, salt, black pepper, and red pepper flakes to the skillet. Stir well to combine.
- Slice the cooked chicken breasts into thin strips and add them back to the skillet. Stir to coat the chicken with the sauce.
- Simmer the sauce and chicken mixture for 10 minutes, until heated through and flavors are blended.
- Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce.
- Garnish with shredded cheddar cheese, grated Parmesan cheese, and chopped parsley.
- Serve hot and enjoy!
