Cheesy Rotel Chicken Spaghetti
"Chicken spaghetti with three cheese sauce"
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Cheesy Rotel Chicken Spaghetti
ingredients
- 12 oz spaghetti
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
steps
- 1.
Cook the spaghetti according to the package instructions; drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat and sauté the onion until translucent.
- 3.
Add minced garlic and diced chicken; cook until the chicken is no longer pink.
- 4.
Stir in the drained Rotel tomatoes, chicken broth, and bring to a simmer, allowing it to reduce slightly (about 5 minutes).
- 5.
Reduce heat and stir in the heavy cream, mixing well.
- 6.
Gradually add mozzarella, cheddar, and Parmesan cheeses, stirring until melted and smooth.
- 7.
Season the sauce with Italian seasoning, salt, and pepper to taste.
- 8.
Toss the cooked spaghetti with the cheese sauce until well coated.
- 9.
Serve warm, garnished with freshly chopped cilantro for a burst of flavor.
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