For dinner we’re having spaghetti but making it a Cajun baked chicken spaghetti!
A go-to meal I think we’ll all agree has stood the test of time is spaghetti! It’s quick, it’s easy, and can feed a large family with left-overs to spare. With gas being at an all time high and everyone watching their wallets a little more closely, I’ve been focusing on whipping up low-cost meals with ingredients I have on hand. Spaghetti is a meal the entire family can enjoy. To change things up a bit, I like to use chicken in place of ground beef for a cheesy and delicious baked chicken spaghetti! You all know I like a little heat so I always use Tony Chachere’s Original Cajun Seasoning for my spin on a classic family fav with a spicy, Cajun flair!
This post is sponsored by Tony Chachere’s but opinions are my own.
This Cajun Baked Chicken Spaghetti recipe features Tony Chachere’s Original Creole Seasoning. This is my go-to seasoning for this recipe. Find my super easy recipe below!
Here are the ingredients you will need:
- 2 Tbsp Extra Virgin Olive Oil
- 1 lb. boneless, chicken tenderloins (cubed)
- 2 Tbsp. Tony Chachere’s Original Creole Seasoning
- 1 Tbsp. garlic powder
- 1 package of spaghetti pasta noodles
- 1 small onion (chopped)
- 1 orange bell pepper (chopped) ***optional
- 10 oz. can cream of mushroom
- 1 cup chicken broth
- 10 oz. can Rotel Tomatoes
- 1 cup Colby Jack (shredded)
- 1 cup Cheddar Cheese (shredded)
- 1/2 cup Cheddar Cheese for mixture
Directions:
1.) Pre-heat oven to 350 degrees
2.) Bring a pot of salted water to a boil and cook spaghetti noodles as instructed on the package. Once noodles are al dente, remove and put in a lightly buttered baking dish.
3.) Chop onion and bell pepper and sauté in a large oven-safe skillet with olive oil.
4.) Chop and season chicken with Tony Chachere’s Original Creole Seasoning and garlic powder.
5.) Once vegetables are soft, add chicken, chicken broth, and continue cook together.
6.) Add Rotel, Cream of Mushroom, and 1/2 cheddar cheese mix well and adjust seasoning if necessary.
7.) Add mixture to the cooked spaghetti pasta and mix well.
8.) Top with Monterrey and Cheddar Cheese.
9.) Bake at 350 degrees for 20 minutes.
Once the cheese is nice and melty, remove the baked chicken spaghetti from the oven and garnish with parsley and chopped green onions and ENJOY!
This delicious, filling, and nostalgic dinner is ready and on the table in no time!
This Cajun backed chicken spaghetti is sure to be a hit with the family! Every bite will be ooey and gooey with cheesy chicken goodness! The flavor from Tony Chachere’s Original Creole Seasoning amps up the flavor with a hint of spice! If you give this recipe a try, I’d love to know how you liked it!
As always, thanks for stopping by!
