This Old Fashioned Southern Chicken Spaghetti takes me right back to my childhood. It's easy to make in one-pot and is served creamy, cheesy, and with Rotel or fire-roasted tomatoes. Wanna save time in prep? Grab a rotisserie chicken!
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Why chicken spaghetti? Have you ever had it? Growing up, I always assumed we were eating it this way to balance out the normal version made with ground beef and marinara sauce. But nope, it's actually a thing! In the South, I have seen it prepared this way (as in the recipe) and as a casserole baked with even more cheese.
One thing I don't like about most versions is they use Velveeta cheese and cream of chicken or mushroom soups. I simply don't need those to thicken up pasta and casseroles. You will love this version.
Table of Contents
What Type of Pasta to Use
I'm using spaghetti pasta. You can use whatever type of pasta you like including whole wheat (cook in accordance with the instructions on the package) or low carb spiralized vegetables.
Do You Break the Spaghetti in Half
People often break their spaghetti in half so that it will fit in the pot they are using to cook the pasta. I find I don't need to do this and it's frowned upon especially in the Italian culture. Some even consider it bad luck. The pasta is meant to be eaten by twirling it around your fork. It's hard to do that if you have smaller pieces.
It won't harm the pasta if you do! So if you must, feel free!
Use a pot that is large enough to fill 5-7 quarts of water. Once you add the spaghetti to boiling water it will wilt down quickly and fit the pot.
Add Salt to the Water When Cooking the Pasta
You should always salt your water when cooking pasta. The salt won't sink into the flavor of the pasta because it doesn't absorb most of it. The salt will keep the pasta from being sticky and slimy. I usually add a teaspoon.
What Type of Chicken to Use
I use boneless, skinless chicken breasts. You can also use skinless chicken thighs with no change to the cooking time. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
Cream Sauce Ingredients
As always, feel free to use a store-bought sauce if that's your preference and you want to save some time. Do you, boo.
This sauce has a white cream base using butter, cream cheese, and broth, along with cheesy flavor from cheddar cheese and Parmesan. Feel free to use whatever cheese you like. Be sure to buy the cheese in block form and grate it yourself. I do not recommend pre-shredded cheese or processed cheese like Velveeta.
Pre-shredded cheese is coated in potato starch and preservatives to keep it fresh. It does not melt as well as cheese that you buy and grate yourself. It also doesn't taste as good!
You can substitute cheddar or Parmesan for whatever you like.
For some tomato flavor, I like to use fire-roasted tomatoes. You can omit them if you wish or even substitute them for fresh tomatoes or any canned tomatoes or canned diced tomatoes and chilies like Rotel.
How to Thicken the Sauce
The cream cheese does a great job of thickening the sauce. Be sure to use softened cream cheese. It will take a long time to melt down cold cream cheese if you toss it in straight from the fridge. Soften it at room temperature or in the microwave for 15-20 seconds prior to adding it to your cream sauce.
If you find your sauce is still too thin, combine 1 tablespoon of all-purpose flour along with 1 tablespoon of water in a small bowl to create a slurry. Add the slurry mixture to the cream sauce and stir until it thickens.
If your sauce is too thick, you can thin it out with additional broth.
How to Make Cheesy Chicken Spaghetti
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the spaghetti in accordance with the instructions on the packaging.
- Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the chicken cubes and spices. Cook and set aside.
- Add green peppers, red peppers, and onions to the pot. Saute and set aside.
- Add in the butter. Once melted add the garlic.
- Cook for 2 minutes and then add a few tablespoons of the broth to the pot. Deglaze.
- Add in the remaining broth, cream cheese, heavy cream, cheddar, Parmesan, fire-roasted tomatoes, 1 teaspoon of Italian Seasoning, salt, and pepper to taste.
- Stir constantly and cook until the cheese melts.
- Add the cooked pasta, chicken, and vegetables back to the pot. Stir.
- Simmer.
What Type of Pot to Use
I'm a huge fan of making this a one-pot recipe. I go for this 7-quart Dutch oven. It's large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and chicken. If you want to make this using one pot, grab one that's large enough and retains heat well.
If you use a smaller pot, the pasta has less water to cook in. This results in a higher amount of starch in the pot, which will cause your pasta will to come out sticky after you drain the water. To be safe, always go for a big pot, even if you're only cooking a small amount of pasta. You can read about more Common Mistakes When Cooking Pasta here.
Additional Toppings and Substitution Ideas
- Crumbled Bacon
- Shrimp
- Fresh Basil
- Fresh Grated Parmesan
- Crushed Red Pepper
- Cajun Seasoning
- Mushrooms
- Spinach
- Broccoli
- Black Olives
How to Store and Reheat
Leftovers can be stored in the fridge tightly sealed for 3-4 days. I reheat in the microwave. It will maintain its consistency and flavor if eaten within 3-4 days. It often tastes even better the next day because the flavors have gotten a chance to really sink in.
Freezer Tips
You can freeze the dish tightly covered and sealed up to 2 months. With pasta, the faster you eat it after freezing, the better the texture and consistency. Since this dish has dairy, when you reheat you will notice separation. This is normal. Defrost overnight in the fridge.
Pair With These Recipes
Air Fryer Garlic Bread
Creamy Cucumber Salad
Southern Green Beans
Southern Collard Greens
Creamy Cucumber Salad
Keto Broccoli Salad
Air Fryer Roasted Broccoli
Air Fryer Green Beans
Air Fryer Parmesan Crusted Chicken
Slow Cooker Crockpot Gumbo
More Pasta Recipes
Spaghetti Salad
Bacon Ranch Pasta Salad
Seafood Stuffed Shells
Cajun Shrimp Pasta
Southern Soul Food Baked Mac and Cheese
Seafood Mac and Cheese
Lobster Mac and Cheese
Homestyle Chicken Noodle Soup
Creamy Lemon Chicken Pasta
Cheesy Taco Pasta
Spaghetti with Sausage
Ground Beef Pasta with Alfredo
You may also enjoy our Mozzarella Stuffed Chicken Breast recipe.
Chicken Spaghetti with Rotel
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Ingredients
- 10 oz dry spaghetti pasta
- 2 teaspoons olive oil Divided into 2 portions, 1 teaspoon each.
- 1 pound skinless chicken breasts Diced into 1-inch cubes.
- 2 teaspoons Italian Seasoning Divided into 2 portions, 1 teaspoon each.
- salt and pepper to taste
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- ½ cup chopped onions I used white onions.
- 1 tablespoon unsalted butter
- 3 minced garlic cloves
- 1 cup chicken broth
- 4 oz cream cheese softened
- ½ cup heavy whipping cream See notes.
- 15.5 oz fire-roasted tomatoes Drained
- 1 ½ cups shredded cheddar cheese I used sharp.
- ½ cup shredded parmesan cheese
Instructions
- Cook the spaghetti in accordance with the instructions on the packaging. Prep your vegetables and chicken while the spaghetti cooks.
- Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the chicken cubes and season with 1 teaspoon of Italian Seasoning, salt, and pepper to taste. Cook for 5-6 minutes until fully cooked through on both sides. Remove the chicken and set it aside.
- Add an additional teaspoon of olive oil (if necessary, your pot may be well coated from cooking the chicken) along with the green peppers, red peppers, and onions to the pot. Saute until the veggies are translucent and fragrant.
- Remove the vegetables and set them aside.
- Reduce the heat on the stove to medium and add the butter. Once melted add the garlic.
- Cook for 2 minutes and then add a few tablespoons of the broth to the pot. Deglaze the pan by using use a wooden or silicone spoon to scrape up any brown bits at the bottom of the pot. The brown bits have flavor and stay in the pot.
- Add in the remaining broth, cream cheese, heavy cream, cheddar, Parmesan, fire-roasted tomatoes, 1 teaspoon of Italian Seasoning, salt, and pepper to taste.
- Stir constantly and cook until the cheese melts. Taste the sauce repeatedly to ensure it meets your liking. Add additional Italian Seasoning, salt, or pepper as needed.
- Add the cooked pasta, chicken, and vegetables back to the pot. Stir.
- Reduce the heat to low and place the lid on the pot. Simmer for 15-20 minutes or until the sauce and pasta are well incorporated.
- Serve.
Video
Notes
- I'm a huge fan of making this a one-pot recipe. I go for this 7-quart Dutch oven. It's large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and chicken. If you want to make this using one pot, grab one that's large enough and retains heat well.
- As always, feel free to use a store-bought sauce if that's your preference and you want to save some time.
- You can soften the cream cheese at room temperature or place in the microwave for 15 seconds or until softened.
- You can substitute heavy whipping cream for half and half, coconut milk, or any milk that you prefer.
- You can use whatever type of pasta you like including whole wheat (cook in accordance with the instructions on the package) or low carb spiralized vegetables.
- You can substitute chicken breasts for skinless chicken thighs with no change to the cooking time.
- You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
- For some tomato flavor, I like to use fire-roasted tomatoes. You can omit them if you wish or even substitute them for fresh tomatoes or any canned tomatoes or canned diced tomatoes and chilies.
- The cream cheese does a great job of thickening the sauce. Be sure to use softened cream cheese. It will take a long time to melt down cold cream cheese if you toss it in straight from the fridge. Soften it at room temperature or in the microwave for 15-20 seconds prior to adding it to your cream sauce.
- If you find your sauce is too thin (the brand of cream cheese you use matters), combine 1 tablespoon of all-purpose flour along with 1 tablespoon of water in a small bowl to create a slurry. Add the slurry mixture to the cream sauce and stir until it thickens.
- If your sauce is too thick, you can thin it out with additional broth.
- A serving is 1 cup of cooked pasta + sauce, chicken, and vegetables.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Amanda G. says
I was very excited for this recipe-as much as I enjoy spaghetti with the classic red sauce and meatballs, I’ve really been craving creamy pastas with chicken lately, and this did not disappoint! Full of flavor and very hearty!
staysnatched says
I'm glad you enjoyed the flavor!
Cara says
Was at the store when this dropped - so I dropped a rotisserie chicken and cream cheese into my cart and made it tonight! Loved the onion/peppers/tomato combo with the chicken and noodles (did 12oz spaghetti vs 10 to use what we had). We also added a bit of leftover spinach, and the sauce flavor and consistency was :::chef’s kiss::: perfect! Pro tip: Don’t skim quickly through Brandi’s recipes. She has every tip imaginable, outlines all substitution options - and any questions you have, I guarantee they are answered if you simply read the whole thing! 🔥🔥🔥
staysnatched says
haha I try! I'm glad you enjoyed it.
Renai says
This recipe did not disappoint! Don’t skip the suggestion to grate your cheeses. This made all the difference and has changed my perspective on how I buy and cook with cheese going forward. Loved it and all it’s flavorful glory!!
staysnatched says
That's a staple tip that will improve so many recipes!
PJ says
@Renai, I grated the cheese too and it melted in so perfectly. I didn’t have that oily layer in the pasta either
staysnatched says
Yes! Exactly.
Giselle H says
So I’ve made something similar before because I don’t like red meat or tomatoes but I didn’t realize Chicken Spaghetti was actually a thing. Needless to say that this recipe was on point and the sauce was absolutely perfect. I didn’t add the tomatoes and ended up thinning out my sauce with just a little bit of pasta water. It was truly the perfect dinner and I’ll be eating the leftovers in a couple of days.
staysnatched says
I hope you love the leftovers!
DeErica Reddish says
Made this tonight and it was so delicious!! Very flavorful!! My daughter said it’s her new favorite meal
staysnatched says
Your daughter knows what she likes!
shauna says
I feel like i say this every time but this is probably my fav recipe from stay snatched. Never tried anything like it. Easy dinner on a weeknight, looking forward to leftovers
staysnatched says
This is perfect for leftovers!
Katye Brzozowski says
This was FANTASTIC. I was super pumped for this recipe and it did not disappoint. Brandi does a fantastic job of answering questions you didn’t even know you had in the well written post. Yet another 10/10
staysnatched says
Thanks for the 10/10!
SJ says
Absolutely loved it. I love chicken spaghetti. The velveeta was not missed! When I had the sauce mixed together I tasted it and it reminded me so much of my aunt making it for us kids when I was younger. My sauce came out thin so I followed the instructions for thickening it. I bought a block of mild cheddar cheese (per the instructions) and already had shredded Parmesan. I definitely saw the difference in melting with 2 cheeses.
staysnatched says
I'm glad that helped!
Danielle says
Ok this is not your momma’s old school chicken spaghetti, it’s better!! I made it tonight and it is the BEST! It’s the real deal! Ditch the cream of chicken soup from a can and use this recipe! So flavorful and so easy! The best chicken spaghetti I have ever had. I’m from the south and I have had lots of chicken spaghetti! Thanks again Brandi for another amazing recipe!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Ana Daysi 84 says
Wow!! Incredible! The minute I saw this recipe posted I was craving it. I made it for diner tonight and as always it was a hit. Omg it’s so flavorful. I hated cooking before because I wasn’t so good but SS recipes have me showing out!
staysnatched says
haha I love to hear it.
Kristal says
So delicious and flavorful! For the chicken, I roasted a whole chicken with Brandi’s Blackened seasoning recipe. I only used the chicken breasts but that was enough. Everything came together perfectly and the sauce is creamy and delicious. I topped my spaghetti with the leftover cooked crispy chicken skin.
staysnatched says
Yum! That sounds amazing!
Cassandra says
This is one of my new favorites recipes from Brandi. I topped with crushed red pepper and it gave it a nice kick. Will definitely make again. Brandi NEVER disappoints!
staysnatched says
Crushed red pepper is perfect for this!
Ashley F says
This is absolutely AMAZING! This is about to be a Sunday Supper for the books! So creamy and flavorful and being a one pot recipe is just a bonus, even if it was 50 pots you need to make this!
staysnatched says
Perfect for Sunday dinner!
Abby says
This sauce 🤤🤤🤤 I added the Cajun seasoning and used a curly pasta to soak it all in… it’s lick the bowl good!!
staysnatched says
That Cajun seasoning made it so good!
Simonè Dumas says
I couldn’t wait for Sunday dinner to make this spaghetti. My husband’s fave meal is spaghetti but I get tired of eating it the traditional way; chicken spaghetti was the perfect compromise. I doubted my ability to stray away from the canned cream of mushroom soup lol but after making this…. I’ll never go back! So much flavor. I went a tad overboard with the tomatoes but I love them
staysnatched says
haha! Can never have too many tomatoes.
D Hudson says
This recipe is so good and has so much flavor! I used penne pasta, just because that’s what I had on hand. My husband said it was restaurant quality! Can’t wait to try more recipes, because this was on point!
staysnatched says
I hope you enjoy more recipes!
Melissa Williams says
So good - a great variation on spaghetti. I used Rotel & skipped the peppers because I didn't have any on hand. Super creamy but not heavy.
staysnatched says
I'm glad you enjoyed it.
Felicia says
First of all I was so excited to see this in Brandi’s stories. I had chicken spaghetti in the south before and no one back home in the Midwest really seemed to know what this was. So some very sad spaghettis with shredded chicken instead of beef left me with disappointment anytime I asked for chicken spaghetti.
This recipe was so easy to make. I made it at 10 last night after a long day out. I didn’t have fire roasted tomatoes so I used a can of Italian diced tomatoes and it worked out fine. I thawed my chicken while the pasta boiled. When I say it was very easy to pull together it was! Best part it was only 1 pot. This sauce was so good! I’m going to use this for my vegetarian friends next time I do a get together. The seasoning was simple but very good. I had everything on hand because I put the ingredients in my grocery order. I have staples I buy every other week or so, always block cheese if I’m out because grating your own makes such a difference. I learned this tip in one of Brandi’s earlier recipes. I’ve yet to have a grainy sauce.
My family devoured this so leftovers only lasted a day and they were AMAZING! It’s like everything melted together even more. Sorry this is a long review but I was so excited to make this and share how good the leftovers were! Thank you!
staysnatched says
I'm so happy you have a great recipe for it now!
Hannah Kitzerow says
Let’s just say…I just finished my second bowl of this chicken spaghetti! It’s an easy and delicious meal! Perfect for a Sunday family dinner! Will for sure make again!
staysnatched says
You're right, great for Sunday dinner!
Amanda says
I love a creamy pasta and this one is great! So easy to make and full of flavor. I’ll be making this often!
staysnatched says
A great one to make often!
K. Phillips says
The whole family enjoyed this! I followed the recipe (and suggestions) and it came out perfectly creamy.
staysnatched says
So glad to hear it came out creamy.
Annie D says
The best pasta dish I could imagine making at home! Seriously had me drooling while I threw it all together. Recipe is easy to follow, love the variety of ingredients and the FLAVOR. This does not miss. This is one my family will enjoy over and over.
Took Brandi’s advice and made this all in my Dutch oven, even better with only ONE pan to wash!
staysnatched says
Yes! One pan is always a win.
Meagan says
This was delicious! Added in broccoli and bacon and it was so creamy!!! Thanks for another amazing recipe!
staysnatched says
You're welcome. That sounds so good!
Lindsay says
This recipe is so delicious and even better it’s made with all the staples! I will definitely be adding it to my regular rotation.
staysnatched says
I'm glad to hear it will be in the rotation.
Ann says
Based on the reviews I had seen on this recipe and my past experience making Brandi's recipes, I knew this would be delicious and it DID NOT DISSAPPOINT. The recipe is very easy to follow, packed with flavor and has a rich creamy texture. It's restaurant quality for sure! I used rotisserie chicken to keep it simple and added a bit of Cajun seasoning and it was perfect.
staysnatched says
That sounds good. I'm glad you enjoyed it.
Erin says
If you’re even thinking about making this recipe, you need to just pull the trigger and make it. My husband came home while I was cooking and he said “I don’t know what you’re making but it smells amazing.” Then when I served it up he said “Oh WOW, this has so much flavor. It is so good.” Best part was I had almost everything I needed on hand to make this. I will definitely be making this again and again.
staysnatched says
I'm glad you had most things on hand.
Jessica says
Yum! Love that this recipe was easy and I had almost everything on hand! Y’all- make sure to read the notes at the bottom of the recipe! Brandi adds tips/substitutions to her recipe which are so helpful! I didn’t have heavy cream… but because I read the notes I knew regular milk would be just fine in this. Added mushrooms and spinach and it was delish! Another winner!
staysnatched says
I'm glad it worked out!
Adrie says
Amazing!!!! It was flavorful and tastes even better than it looks. Thanks for sharing this! 💕💚💕💚
staysnatched says
You're welcome! I'm glad you enjoyed it!
Angele D says
Wow wow wow! So good! Love the no cream of soup addition. The prep time matched perfectly with the spaghetti cook time. Wonderful flavors and meat to noodle ratio.
staysnatched says
I'm glad you enjoyed it without the soup!
Victoria says
My husband and I both went back for seconds of this creamy meal—so good! This is going to be a great dish for busy weeknight leftovers. I’m already looking forward to eating it again.
staysnatched says
It's so good for leftovers!
Ann says
As I took my first bite of this chicken spaghetti, Drake’s HYFR started playing. Coincidence? Don’t think so. Super yummy recipe!! I topped with cholula hot sauce and it was DELISH! Highly recommend.
staysnatched says
haha! That's so awesome!
Erica says
After seeing this on your Insta last week, I KNEW this is what we were having on our next pasta night! Tonight was then night! This recipe is AMAZING!!!! It is so full of flavor, so creamy and delicious! I never imagined how much grating my own cheese would add to a recipe. I’m a changed woman! Five stars?? How about five HUNDRED stars?!
staysnatched says
haha! Love it. So glad it made a difference.
Gabe says
One of the best pasta dishes I’ve ever had, and easily the best I’ve ever made myself! Only my wife and I to serve, so we can’t wait to eat this all week!
staysnatched says
Yay! I'm so glad to hear it.
Erica Martinez says
First time trying chicken spaghetti (didn't even know this was a thing!). It was amazing!! Made it for my sister and she had seconds and loved it. Super easy to make. I forgot to add the heavy cream until the very end and it still worked out well.
staysnatched says
Yes! It will still work just fine.
Jessica Alvarado says
Another great family friendly meal to add to the rotation! It was relatively quick and easy. So flavorful and looking forward to leftovers tomorrow. Thanks again!
staysnatched says
So great for leftovers!
Hailey G says
Wow! This was amazing and easy to make. My whole family loved it!
staysnatched says
I'm glad to hear the family loved it!
Kelly Murphy says
Love this recipe!!! Thank you once again for creating a delicious recipe with clear and easy to follow directions and tips. Can’t wait for my leftovers tomorrow!
staysnatched says
You are going to love the leftovers!
Samantha Jones says
Delicious! And easy to make
staysnatched says
I love an easy recipe!
Meghann says
Really enjoyed this pasta! Great in between pasta from a traditional spaghetti and an alfredo sauce. Will definitely make this recipe again!
staysnatched says
Glad to hear you will make it again!
Natalie Go says
I meal prepped this dish for the week and just wow. This is what creamy pasta dreams are made of. I’m upset I didn’t know about this dishes existence until Brandi posted it, I’m up
I’m the northeast. The flavors in this honestly beat creamy vodka sauce dishes I’ve had at Italian restaurants. Make this immediately.
staysnatched says
I love to make restaurant quality meals!
Typhanie says
After seeing the reviews on the site and Instagram, we had to try this! It was so delicious! My son has autism and is super picky about eating veggies. However, he ate the entire bowl! Great recipe! This will become a regular for dinner here.
staysnatched says
I'm so glad he enjoyed it!
Towanda Wilson says
Made this for dinner tonight. I’m born and raised in the south (NC) and had never had chicken spaghetti. This was absolutely amazing and even my PICKY 3 year old loved it. Loved the sauce and will try with different kinds of noodles and add more veggies next time. Will definitely be putting this in my recipe rotation.
staysnatched says
I love to impress a picky eater!
Ana M Henderson ✨ says
This recipe was a hit with my kids. The sauce was unreal, it was so creamy! I added basil and a sprinkle of Parmesan cheese to my plate. This will definitely be in our regular rotation.
staysnatched says
Basil is so good with this!
PJ says
This recipe is SO good! I made this with whole wheat pasta, no onion (I’m allergic) and added spinach during the last 5 minutes of simmering and he slapped! I also used a Dutch oven, just like in the video. The sauce tasted lighter and more flavorful than other recipes I’ve tried that use velvetta blocks and cream of chicken. This didn’t leave me feeling heavy or sluggish… just wanting another bowl. I’m excited for these leftovers!
staysnatched says
So glad it doesn't leave you feeling heavy. Dive into those leftovers!
Brianna Coleman says
Absolutely delicious!! The sauce was so creamy & had so much flavor. I can’t wait to eat leftovers tomorrow. This recipe did not disappoint, my family loved it!
staysnatched says
This is so good for leftovers!
Carnyel says
Another One! This was a hit but of course I'm not surprised. Any recipe I've tried with cream cheese or cheese period is winning here. Thanks for all the notes and work you put into these creations. I got heavy handed with liquids and the flour note was a save. It would have been delicious regardless but I was looking for mine to look like the pictures from IG not a Pinterest fail lol.
staysnatched says
You're welcome! Here to help.
Jocelyn says
Woah! One of my new favorites and staples! I can’t believe the flavor and restaurant quality. Do not sleep on this recipe!
staysnatched says
Let em know! Don't sleep! LOL
Emily says
Another delicious recipe! This recipe is easy to make and I love that all of the ingredients are pantry/fridge staples! I added spinach and mushrooms, per Brandi’s recommendation. So good!
staysnatched says
I'm glad that worked out!
Stacey says
Had to try this! Modified the recipe with lower fat products and it still turned out really good! Also tried the TJs soffritto Italian blend seasoning in this and recommend it.
staysnatched says
I'm glad to hear it worked out.
Mallory G. says
I’m from Texas and didn’t have chicken spaghetti much growing up. Partly because my mom didn’t like it and the few times I tried it were from my school cafeteria and it was downright gross. I had to see for myself with all the raving reviews! Delicious af and I’ll definitely make again. Take the time to make the sauce. Worth every bit of extra effort.
staysnatched says
I'm so glad to hear it!