Creamy Chicken Spaghetti That Everyone Will Love

All right, everybody, hey, welcome back. Now listen, if you're looking for the ultimate comfort food, this chicken spaghetti right here is it, right? It's loaded with tender chicken, a rich and creamy, you know, cheesy sauce, and baked until it's hot, bubbly, and golden. That's what does it for you guys. Check it out. When I say cheesy, you're going to want to watch this one. So you know what I always say, let's get it. Okay, y'all, listen, you know what? I just want to like fly over the ingredients so you guys can see, right? Everything that you see right here is on my website. That's SmokingTheGrillerWithAB.com and that's W-I-T-A-B.com, right? But look, this right here is going to be the time saver. Now you guys can get a breast, you know, boil it. If you're going to boil it, I boil mine in a chicken stock. But why, when I can go to the grocery store, get one already ready? It's a rotisserie chicken. And this right here is going to be like a time saver. And you know what? It's inexpensive also. All right, so look, the first thing we're going to do is we're going to do two things. I'm going to go ahead and get my pasta noodles going. Now listen, it calls for it to be al dente, but because we putting this in the oven, right? I like to go a little bit less. So read the instructions that's on your, you know, on your box, right? And then what you're seeing me do right here is I'm putting some chicken bouillon in here. It's almost at the end, folks. It seems like I'm putting a lot in here, but I'm not. I'm just trying to get it. I don't know why I didn't just add it all. It wasn't enough to even use a spoon, right? So we want to have flavored water. Now you guys are learning. This is how you get your pasta to, you know, turn out right, right? You want it to be tasteful. So we already got that going. Mine says 11 to 12 minutes, you know, for al dente, meaning I'm going to take mine out at nine and I'm going to shock it with cold water to stop the cooking process. All right, let's talk about this spaghetti, right? This right here is my favorite. Now you guys let me know down in the comment section below which one is your favorite, right? Angel here, since I had it when I was a kid, I don't pretty much do nothing else. Then we got spaghetti, which is a regular size, right? Then they got a thick spaghetti. Which one is yours? And then out of these, you can put whatever you want to. And to be honest with you, you can put any type of pasta noodle you want. I'm going with the spaghetti this time. All right, so water's ready. This is one pound in a box. Anything that's just standing up. I just leave it like this, folks. You know what I mean? I used to break it. A lot of the Italian people, they tell me that's no good, no bueno, right? So we're going to leave it like this. We're going to let it come back up to, you know, temp. I'm going to get myself a, here we go. This is actually bamboo, folks, but you know, I call it my wooden spoon, right? And I just want to get some separation once it starts to come back to a boil. Meanwhile, I got a timer going on right now. So it's going to be set at nine minutes. And I'll see you guys in, you know, nine minutes. Now this right here is going to take a minute, right? So do you know the preheat? We're going to preheat to 350, right? So we hit bake. You guys do whatever you got to do on your end. And then I'm going to hit start. And now let's go. Right now, you guys always look at my grates. You know, these are my shells that's inside of my oven. I raised this one up this way because I know that that's where it should be, right in the middle, folks. That makes a difference. All right, so listen, I almost forgot to add myself a generous pinch, maybe a tooth, you know, of some kosher salt, right? This is how we build in layers, right? So we got the salt. Ooh, it's boiling nice. I'm stirring this so nothing will stick. I don't know about y'all. I know I grew up with always putting oil in there. You know what I mean? But my mind won't let me do it now. No way. So anyway, that's nice and seasoned. My timer's going. I'm building up heat. You know, we preheating. Now let's just go ahead and do this little bit of prep work. Let's get it cracking. All right, so look, we got a little bit of prep work to do while, you know, oven is preheating. And then we boiling. All right, now we'll go ahead and work with this bell pepper, right? Don't throw this away, folks. This is good. You can use it in another recipe or you can use it here too, right? But right now, I'm just gonna get in here. I cut the ribs, right? Take this, scrape that out. You see how the whole center comes out? All of the seeds, right? We'll make a cut. And then I trim any rib that I see that was here, right? We just bring it like that. Now this part's completely up to you. How big do you want your dice to be? You want them, you know, small dice. Remember, the smaller the dice is more for the flavor. The bigger it is, it's more for the texture, right? And the look and the flavor. But if you want to concentrate the flavor, make them small. All right, so the way I'm trying to remember this is I started, you know, like in the beginning when I was making my videos, I didn't really say it unless it was something that I would think about, you know, when I was making it, right? But a real pro tip is whenever you boil pasta, always save yourself some pasta water. I'm gonna set that right there, right? Now we'll take this. I'm gonna come over here. Inside of my sink right here, I already have, you know, a colander. Here it is, folks, right? I'm gonna put it on cold water. Now let's go ahead and dump this. All right, so now we move on in this step, right? So what I did was I put a medium flame underneath my Dutch oven here. I'm gonna add my butter. What we wanna do is just go ahead and let that melt, right? I use, you know, spatulas a lot, you know? So part of me cooking is having the right tool for the job, right? So these are inexpensive. You guys pick yourself up one if you don't have one. You know what I mean? It just makes the cooking and all your prep and everything that you're doing, you know, just more manageable and enjoyable, right? So I'm gonna leave that like that. Matter of fact, let's just go ahead. Now, you've been watching me for a minute. You know I always say I like to add my onions first. I always like to give them a head start. All right, so I'm gonna get in here with my spatula, move this around, let them work just for a hot second. Now I'll add the rest of my ingredients, meaning my rest of my veggies, which is nothing but our bell peppers. All right, so a little time then went by. It's probably coming right up on, you know, four minutes. Right, so I'm finna load up my garlic press, right? If you guys wanna know what I'm doing, I like to push everything over to the side so I can have a bed so that when I put my garlic in, it'll rest on top. Now I turned my fire down to back down to a medium. I just wanted to get everything going. Now we'll just go ahead and mince. I love minced garlic, folks. Right, so we just do it like that. I'll open this up. You see anything that pulled off on the side as we were mincing, you know, pressing it, we just put it back in there like this. You can put it right here on top. And what it does is it doesn't mince at all. It'll go through there. All right, and now we go ahead and let it hit the heat. Right, and this is where I keep everything moving so that we don't burn any of the garlic. Right, we just wanna sweat some of that flavor out of there. Now, if you did everything the way I taught you guys how to cook, right, it's like prep in the beginning, meaning measure out your ingredients or at least have everything, you know, at the ready. Right, so now we're gonna go ahead and just everything that you have left, we're gonna do a dump and go. Right, so I'm gonna start here. You can start anywhere you wanna start, folks. It doesn't make no difference. If it's all going in here. Right, let me go ahead and open this up. Remember, we talked about having the right tools, right? Gotta have a smaller spatula. Let's get this in here. We wanna get all of the contents out. Right, all right. Now I'll put a little liquid in here. All right, let's get this going. All right, now we'll come with our cream of mushroom. Now, you guys gotta love this. This makes for a great weeknight meal. You know what I mean? You could just come on in, pick up a rotisserie chicken. Actually, you can put it in. You can pick up a rotisserie chicken anytime. Just put it in the refrigerator. When you're ready to make it, throw it in the microwave. Right, move forward. All right, and then we get the rest of the seasoning in there. All right, now we get our Rotel in here. You guys can see the way we just building this flavor, right? I want you guys to let me know down in the comments section below, have you ever even had a chicken spaghetti? Sour cream, and then heat just incorporates all of this right here, right? Look at that. So you just wanna make sure you got it mixed up properly. All right, now I'll just give this a generous, you know, pinch of salt, that's it. And then I always add fresh black cracked pepper, right? So we can grind. I like to be able to see it, right? I'm gonna put this down, set this down to a simmer. And then for those of you guys that do have the A seasoning, I have some right here. We'll just give this a little bit. This will give it a little color and a little bit of that flavor too. You don't wanna overpower it, folks. And don't forget, this is a low sodium product, folks. So if you guys don't have it, run out, pick some up. You know what I mean? Because we always cook and control our salt intake, you know, on the cooking end. Now, let me set this down to low. Ah yeah, and this will be right here. Once you got everything, you know, blended and everything is married together, as they say, as bloomed, go ahead and taste it and make your adjustments here. Because if it tastes good here, it's gonna taste good at the end, folks. Okay, so I went ahead and just shredded down. As you can see, I shred on the small side, right? Of my cheddar. Now this is the Monterey Jack. Now this right here is like salt, folks. You know what I mean? You just gonna have to like work with it. You're gonna need to get yourself about a cup of this. To be honest with you, when it comes to this over here, let's go with the bigger size. It'll help. All right, so now that we got all our cheese, you know, shredded. Now you can look and see how thick it is. Right, you remember we saved some pasta water, which remind me, let me go ahead and grab that. So if it's a little too thick for you, you can always thin it out. And pasta water helps, that starchy water helps it stick to the, you know, pasta noodles also, right? So first thing I'm gonna do is I'm gonna add, you know, some shredded chicken to it, right? I took the skin off, folks, right? So I like mine to be a little bit on the chunky side. You guys can shred it all down if you want to and have chicken. I don't know, I don't like it shredded like that. I like to be able to have at least a decent chute, right? You guys let me know down in the comment section below, how do you want to do yours, right? So look, I'm gonna add all of this in here. Really, we only need a couple of cups of it. I make this all the time, folks, I know. I'm telling you guys, two cups, you know what I mean? You do whatever you want to do on your end, but please try it the way I give it to you on the recipe, which is on smokingandgrillingwithab.com. And that's W-I-T-A-B.com. But listen, when it look like that, I know some of y'all miles is, you know, watering right now, including mine. Now, because I added all of that bird in here, right? We got the yard bird working, right? Now I'm gonna go ahead and add some to it, a little pasta water, right? Just to thin it out. We're gonna need this to be able to coat everything. You can feel it, it loosens up right away, right? So I got a low flame underneath the bottom here, right? You're gonna need a little heat because now we're gonna come with the cheese, right? So for the Monterey Jack, we only gonna put a cup in here, right? And we just let this heat, you know, work its way, right? Now when I usually get this part done, you know, get about a cup of this in here. That about do it right there, folks, right? Now what I'm gonna do is I'm gonna remove the fire from underneath, get rid of that flame. It's enough heat in here to get everything there, you know, melt organically, right? So now we're gonna go ahead and add, you know, our cheddar. Now we only gonna need about a cup of that cheddar too. The rest of the cheese we're gonna add at the end, right, as a topping. Yeah, look at that right there. I did say it was cheesy, right? All right, so I tasted that right there. Just right there, folks, is fire. So now we'll just go ahead and start adding our, you know, our pasta to it. Now you gotta see, this is where I'll tell you, I'd love to have, you know, angel here, but I went ahead and used, like, just, I settled. I wasn't gonna go extra thick. I just said to myself, I'll go ahead and do, you know, just a regular traditional spaghetti. And then notice how I put it in here like this. I still separate it, you know, and then drop it in just a little bit at a time. All right, so I got my 13 by nine. Look, this got a high, it's kind of, like, deep, right? So I got my nonstick spray, which I'm using avocado oil spray. You guys can see that. Just keep everything from sticking. Listen, it's spray-wide, folks, so be prepared to, you know, clean your counters. Right, so I'm gonna set that over there. Now, you guys see that right there? This look good already, folks. Now I'm just gonna take it and we're just gonna pour this in here. Now we take the remainder of the cheese that we had, right, and we just shred this over the top. Now I'm gonna go ahead and put a, you know, a piece of foil over the top of this, but I'm not gonna really, like, seal it. We're just gonna have it on there lightly, right? Once we have that on there, we're gonna put it in the oven. I'm gonna put it in there for about 20 minutes covered loosely, right? Then we're gonna take it off, but I'm gonna explain all that to you when that time comes. Right now, you just wanna stick it in the oven 20 minutes loosely. Let me just go ahead and put a piece of foil on. All right, so now that I got a piece of foil over the top, you wanna keep it on there loosely. You wanna make sure it don't touch your cheese. If you don't want none of your cheese to, like, stick to it, right? So stick this in like that. I'm gonna set a timer. I'm gonna actually set my timer for about 15 minutes. Okay, so I brought it out. So what I did was I didn't film the fact that after, you know, 15 minutes, I pulled off my foil and then let it stay in there for, like, another 10 minutes. You know what I mean? Just to get the top and make sure everything is nice and melted, and it could possibly put some, you know, like, brown, you know, covering on the top of the cheese, right? So with that being said, I'll let this rest for about, this probably has been resting for maybe about, we coming up about 10 minutes, right? So now I'm gonna go ahead. You guys come on in here and you guys can take a look, right? So I'm gonna go ahead and just get this right here like this and we'll just pull this up like that. Ooh, look at that. Ooh, yes. That's really enough right there. Just wanna get this. Now don't forget, I tasted this already, folks. I'm telling you, this is fire. You guys let me know once you taste it what you guys think about it down in the comments section below, because you will be back. I promise you, you will. You see that right there? I'm gonna hit it with a little bit of parsley. Take a couple of pictures. You know what I mean? Then let's go ahead and eat some of this. Okay, folks, look, I done got it all wrapped up. Nice and cheesy. Now what I did was, if you guys come in here and take a look, come on. I did sprinkle a little bit more cheese on there right there. Ooh, this is still hot. I can feel the bottom in here. But that right there is fire, right? Now you guys went crazy over the last, you know, spaghetti that I did. Now we're doing a little bit on a lighter side, you know, with the chicken. Showed you guys how to like save a little money, especially with the price of the beef. Why not make this right here? And then we use a lot of, a few little canned, you know, ingredients. And when I tell you it's budget-friendly, it's budget-friendly, folks. Listen, I'm not finna over-talk it or nothing like that. Come on. Let's just go ahead and get this off. Ooh, my goodness. Come on. Oh, it's so cheesy. You know what? I'm gonna do it like this. Right? See that right there? Nice and hot. Cheers, y'all. I don't know about y'all, but I love spaghetti. You know what I mean? And just to break up from doing the same old red sauce, you know, ground beef, you know, things of that nature, why not use the chicken? This right here is a great alternative. You know what? I hear myself in a way of sounding, it's not no great alternative. This is a good meal. You know what I mean? And the fact that it's budget-friendly, you guys make it, come back and talk to me, holler at your boy, and let's have a, you know, discussion about, you know, which one you like the best. Now, with that being said, listen, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. I ain't got all that walk-off and all of that. I'm hungry, folks. This right here is fire. It's nice and cheesy. And guess what, folks? I'm out. Peace.