Best Creamy Cilantro Chicken Spaghetti Recipes

ULTIMATE CHICKEN SPAGHETTI

Steps:

• Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
• Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
• Cook the pasta according to the package directions. Drain and set aside.
• In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
• Bake for 20 to 30 minutes or until heated through and the cheese has melted.

CREAMY CILANTRO-LIME CHICKEN PASTA

Steps:

• Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.
• To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.
• Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.
• Cook pasta according to package instructions, drain, reserving some cooked pasta water.
• Add pasta to the sauce, along with the half of the chicken. Mix everything in and season pasta with more salt, if needed.
• Top with the remaining half of the chicken and more chopped cilantro.

CREAMY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
• Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
• Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
• Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

CREAMY CILANTRO CHICKEN

Steps:

• Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
• Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
• Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

SPAGHETTI WITH CILANTRO SAUCE

Steps:

• In a large saucepan of salted boiling water add spaghetti and cook until al dente.
• Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
• Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.

CREAMY CILANTRO-CHICKEN SPAGHETTI

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add onions, peppers, garlic and cumin; cook and stir 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet. Add remaining chicken to skillet; cook and stir 2 min. or until lightly browned. Return cooked chicken/vegetable mixture to skillet; mix well.
• Drain spaghetti, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon in small bowl until blended. Add to chicken along with the lime zest; mix well. Cover; cook on low heat 5 to 8 min. or until chicken is done. Stir in spaghetti, lime juice and cilantro; cook, uncovered, 1 min. or until heated through, stirring frequently. Add shredded cheese; stir until melted.