Tex-Mex Chicken Spaghetti Pioneer Woman

Tex-Mex Chicken Spaghetti Pioneer Woman

This Tex-Mex Chicken Spaghetti Pioneer Woman dish is guaranteed to be a hit thanks to the fact that it is baked to perfection and features a Tex-Mex flair. It is cheesy, it is creamy, it is calming, and makes use of ingredients that are easily accessible.

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Why You’ll Love This Tex-Mex Chicken Spaghetti Recipe:

  • This Tex-Mex Chicken Spaghetti with Rotel tomatoes is very delicious comfort food that is suitable for families to enjoy together. Because it is loaded with cheddar cheese that can easily be melted, this chicken casserole is perfect for serving finicky eaters in your life.
  • This version does not contain any canned soup and is prepared entirely from scratch; nonetheless, it is still quite easy to put together (and tastes so much better).
  • By using rotisserie chicken, you may reduce the amount of time spent on preparation so that the casserole can be baked more quickly.
  • This is an excellent dish for making ahead of time, and it also serves a large number of people.

What Does Tex-Mex Style Mean?

In addition to flour tortillas, Tex-Mex cuisine is distinguished by the extensive use of shredded cheese, beans, meat (especially chicken, beef, and hog), chiles, and spices. There are many variations of Tex-Mex food that may be prepared without the use of tortillas.

Where Does Tex-Mex Originate From?

Tejano culture (Texans of Spanish or Mexican descent who lived in Texas before it became a republic) and Mexican immigrants who hailed mostly from Northern Mexico are the culinary forebears of what we now refer to as Tex-Mex cuisine. This cuisine has its roots in the state of Texas. However, before the 1970s, the vast majority of people referred to it simply as Mexican food.

What Kind Of Cheese Is Best For Tex-Mex Chicken Spaghetti?

There is a wide variety of cheese that works well with Tex-Mex Chicken Spaghetti, so feel free to experiment with different varieties. The first cheese that comes to mind is Cheddar, but other popular choices include Romano, Mozzarella, Fontina, and Ricotta.

Tex-Mex Chicken Spaghetti Pioneer Woman
Tex-Mex Chicken Spaghetti Pioneer Woman

What Ingredients To Make Pioneer Woman Tex-Mex Chicken Spaghetti?

  • Spaghetti: The most traditional type of pasta to use in this dish is spaghetti.
  • Olive oil and butter: For sautéing, you’ll need olive oil and butter.
  • Onion and garlic:  you may use any type of onion, but the Vidalia (sweet) onion is our personal preference. The cloves of garlic do not need to be peeled while using this garlic press, which makes the process of mincing garlic much simpler.
  • Bell pepper:  to add a little bit of crunch! Any hue will do just fine. I chose green.
  • Flour:  which will be used to thicken the sauce.
  • Chicken broth: To impart a more savory flavor, chicken broth is used.
  • Heavy cream: a dollop of heavy cream, will give this dish an opulent and reassuring quality.
  • Tomatoes: specifically, a can of Rotel diced tomatoes with green chilies gives the dish the proper amount of spice. The original version is not particularly spicy and just has a mild amount of heat to it.
  • Chili powder: which adds a little extra kick and flavor to the dish (also not spicy)
  • Cheddar: Because cheddar is such an important component, you should select a good-quality sharp cheddar cheese. Always grate your own to ensure the highest possible freshness and quality, as well as the best melting results. When I use this grater, it simply takes a few minutes for me to grate enough of it to fill up two cups.
  • Chicken: for convenience, pick up a rotisserie bird, but feel free to use whatever cooked or leftover chicken you have on hand.

How To Make Pioneer Woman Tex-Mex Chicken Spaghetti?

  1. Put the rack in the uppermost third of the oven and preheat the oven to 350 degrees Fahrenheit.
  2. Bring a large saucepan of salted water to a boil for the spaghetti, then cook it for one minute shorter than the instructions on the box say. P
  3. prepare all of the ingredients for the dish in the meanwhile.
  4. After it has been drained, the spaghetti should be added to a casserole dish that has been oiled.
  5. Put the butter and oil in a frying pan and heat it over medium-high heat.
  6.  After it has heated up, add the onions and peppers and continue to cook them for another 5 minutes.
  7. After stirring in the garlic, continue cooking for another thirty seconds.
  8. After tossing in the flour, continue cooking for one minute (keep stirring).
  9. Make sure there are no lumps of flour by whisking in the chicken stock and cream before proceeding.
  10. Combine the Rotel and chili powder in a mixing bowl. Allow the sauce to simmer for three to four minutes; after this time, it should have become somewhat thicker (but be careful not to let it become too thick!).
  11. After turning off the stove, mix in half of the shredded cheddar.
  12. Mix in the chicken, then season with little salt and pepper to taste.
  13. The contents of the pan should be transferred to the baking dish, then tossed with the spaghetti.
  14. Cover the casserole dish with aluminum wrap and sprinkle with the remaining cheddar cheese. Bake for 25 minutes. 
  15. If you want the cheese to brown, remove the lid and place it in the broiler for a few minutes.

Recipe Tips 

  • Use a big pot: Prepare pasta in a large pot that is capable of holding at least six quarts of water for each pound of pasta.
  • Salt: Sprinkle a generous amount of salt into the water in which you will be cooking. To get started, a good starting point is a few teaspoons for every quart of water. Although it is acceptable to have a touch more or a touch less depending on your preferences.
  • Be careful not to overcook the pasta; it should be cooked until it reaches the al dente stage after being boiled for the appropriate amount of time. During the last few minutes of cooking, you should taste your pasta frequently to check on its flavor and texture. A good time interval is every 20 seconds.
  • Remove the pot from the heat a few minutes before the pasta is done cooking if you plan to continue cooking it in a sauce or bake it in the oven. This will prevent the pasta from becoming overcooked.
  • If you do not use pre-cooked chicken from a rotisserie: Put the chicken breasts in a large pot and cover them with water. Bring the pot to a boil. Cook uncovered over a heat setting of medium until the meat is completely cooked through, which should take about ten minutes. Avoid boiling the chicken in the water. After allowing it to cool, cut it into pieces that are easily swallowed or shred it using two forks.
Tex-Mex Chicken Spaghetti Pioneer Woman
Tex-Mex Chicken Spaghetti Pioneer Woman

Recipe Variations:

  • I have just tried it out as it is stated, so feel free to adjust or change any of the components as you see fit. If you replace the cream with milk, for instance, you can end up with a sauce that isn’t as thick, doesn’t function as well, and isn’t as rich.
  • If you don’t want even the slightest bit of heat, I recommend going with the mild version of Rotel, as the original has some kick to it. However, if you like things on the spicy side, try adding a dash of cayenne pepper or some hot sauce to this dish!
  • If you don’t have any Rotel on hand, you may use ordinary chopped tomatoes and a can of diced green chilies that is 4 ounces in size.

How To Make This Pioneer Woman Tex-Mex Chicken Spaghetti Ahead Of Time?

The Tex-Mex Chicken Spaghetti from The Pioneer Woman is an excellent candidate for making ahead of time. You may prepare it up to the point where you are about to start baking it, then cover it securely with aluminum foil or a lid, and place it in the refrigerator for up to two days. Because it is going into the oven cold, you could find that you need to increase the amount of time you give it to bake.

What To Serve With Pioneer Woman Tex-Mex Chicken Spaghetti?

How Do You Tell If Pioneer WomanTex-Mex Chicken Spaghetti Is Done?

If you are conducting the fork test, you should be able to get the fork through the pasta, but if you want your pasta “al dente,” then you should feel some stiffness when you bite into it (but NOT actual hardness or uncooked bits). If you like your meat well done, you’ll want the fork to be able to cut through it like butter since it will be so tender.

Why Is My Tex-Mex Chicken Spaghetti Pioneer Woman Still Doughy In The Middle?

Because the spaghetti was cooked for too long: It should be cooked, but not soft. You’re probably familiar with the beautiful “al dente” texture. When pasta is cooked for too long, it becomes mushy, and casseroles might develop a doughy center. Keep some of the water from the pasta!

What To Do With Leftover Tex-Mex Chicken Spaghetti Pioneer Woman?

How Do You Store Tex-Mex Chicken Spaghetti Pioneer Woman In The Fridge?

Refrigerating the spaghetti in shallow containers that are airtight or plastic bags that can be resealed ensures that it will maintain its quality and safety for as long as possible after it has been prepared for Chicken Spaghetti Pioneer women. The prepared Chicken Spaghetti Pioneer Woman recipe may be stored in the refrigerator for up to five days if it is properly preserved.

How To Freeze Leftover Tex-Mex Chicken Spaghetti Pioneer Woman?

If you want the Chicken Spaghetti Pioneer Woman meal to still taste delicious after it has been stored in the freezer, you should prepare it up until the point where it is ready to be baked, and then freeze it. When we educate about freezer meals, we constantly stress the need of avoiding exposure to air. Be careful to cover your Chicken Spaghetti Pioneer Woman dish in as many layers of plastic wrap and/or aluminum foil as possible, and do it very securely. It might last anywhere from one to two months at a time.

How To Reheat Leftover Tex-Mex Chicken Spaghetti Pioneer Woman?

In The Oven:

  1. If you enjoy a slight crunch in your Tex-Mex Chicken Spaghetti, then you will find that this way works best for you. 
  2. If you have any leftovers, spread them out evenly on a baking pan and bake them at 350 degrees for around 15 to 20 minutes, turning them over once about halfway through the cooking process.
  3. This will provide you with Tex-Mex Chicken Spaghetti that has been cooked properly as well as some great crispy pieces of toasted delight.

In The Microwave:

  • Put the leftover Tex-Mex Chicken Spaghetti in a bowl or container that can go in the microwave, and add a small bit of water to it.
  • Repeat the process of zapping for 30–60 seconds, removing the food, giving it a good stir, and then zapping it again until it is well heated.
  • Your Tex-Mex Chicken Spaghetti will have a new lease on life thanks to the steam generated by the water, and the heating will be more even as a result. By stirring it frequently, you may prevent it from becoming a sticky mess.
Tex-Mex Chicken Spaghetti Pioneer Woman
Tex-Mex Chicken Spaghetti Pioneer Woman

FAQ Section

How To Fix Mushy Tex-Mex Chicken Spaghetti?

A decadent sauce may be poured over the Tex-Mex Chicken Spaghetti, and then it should be well combined. This eliminates the “slimy” flavor that comes with overdone Tex-Mex Chicken Spaghetti, leaving you with delicious Tex-Mex Chicken Spaghetti that is somewhat softer. You may also get the desired al dente texture for the meal by using some crunchy veggies, such as zucchini or bell peppers. This will do the trick well.

How Do I Thicken Tex-Mex Chicken Spaghetti?

If you find that your sauce is not becoming thick enough, add a couple more tablespoons of flour while whisking in some cold water or chicken stock. After you have whisked it into the sauce, bring it back up to a boil and continue cooking it until it has thickened.

How Do You Make Tex-Mex Chicken Spaghetti That’s Not Watery?

One of the most important steps you can take to prevent your sauce from becoming watery is to first bring it to a rolling boil and then decrease the heat to a simmer. When utilizing fresh tomatoes, this is a very significant consideration. If you are going to use canned tomatoes, make sure that you drain them first.

Try More Recipes:

Tex-Mex Chicken Spaghetti Nutrition Facts

Amount Per Serving

  • Calories 329
  • Total Fat 14g
  • Saturated Fat 6.9g
  • Cholesterol 88mg
  • Sodium 1063mg
  • Potassium 530mg
  • Total Carbohydrate 25g
  • Dietary Fiber 2.7g
  • Sugars 5.6g
  • Protein 26g
  • Vitamin A 16%
  • Vitamin C 27%
  • Calcium 18%
  • Iron 10%

Nutrition Facts Source: Source

Tex-Mex Chicken Spaghetti Pioneer Woman

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: 5 minutesTotal time: 50 minutesServings:6 servingsCalories:329 kcal Best Season:Available

Description

This Tex-Mex Chicken Spaghetti Pioneer Woman dish is guaranteed to be a hit thanks to the fact that it is baked to perfection and features a Tex-Mex flair. It is cheesy, it is creamy, it is calming, and makes use of ingredients that are easily accessible.

Ingredients

Instructions

  1. Put the rack in the uppermost third of the oven and preheat the oven to 350 degrees Fahrenheit.
  2. Bring a large saucepan of salted water to a boil for the spaghetti, then cook it for one minute shorter than the instructions on the box say. P
  3. prepare all of the ingredients for the dish in the meanwhile.
  4. After it has been drained, the spaghetti should be added to a casserole dish that has been oiled.
  5. Put the butter and oil in a frying pan and heat it over medium-high heat.
  6.  After it has heated up, add the onions and peppers and continue to cook them for another 5 minutes.
  7. After stirring in the garlic, continue cooking for another thirty seconds.
  8. After tossing in the flour, continue cooking for one minute (keep stirring).
  9. Make sure there are no lumps of flour by whisking in the chicken stock and cream before proceeding.
  10. Combine the Rotel and chili powder in a mixing bowl. Allow the sauce to simmer for three to four minutes; after this time, it should have become somewhat thicker (but be careful not to let it become too thick!).
  11. After turning off the stove, mix in half of the shredded cheddar.
  12. Mix in the chicken, then season with little salt and pepper to taste.
  13. The contents of the pan should be transferred to the baking dish, then tossed with the spaghetti.
  14. Cover the casserole dish with aluminum wrap and sprinkle with the remaining cheddar cheese. Bake for 25 minutes. 
  15. If you want the cheese to brown, remove the lid and place it in the broiler for a few minutes.

Notes

  • Use a big pot: Prepare pasta in a large pot that is capable of holding at least six quarts of water for each pound of pasta.
  • Salt: Sprinkle a generous amount of salt into the water in which you will be cooking. To get started, a good starting point is a few teaspoons for every quart of water. Although it is acceptable to have a touch more or a touch less depending on your preferences.
  • Be careful not to overcook the pasta; it should be cooked until it reaches the al dente stage after being boiled for the appropriate amount of time. During the last few minutes of cooking, you should taste your pasta frequently to check on its flavor and texture. A good time interval is every 20 seconds.
  • Remove the pot from the heat a few minutes before the pasta is done cooking if you plan to continue cooking it in a sauce or bake it in the oven. This will prevent the pasta from becoming overcooked.
  • If you do not use pre-cooked chicken from a rotisserie: Put the chicken breasts in a large pot and cover them with water. Bring the pot to a boil. Cook uncovered over a heat setting of medium until the meat is completely cooked through, which should take about ten minutes. Avoid boiling the chicken in the water. After allowing it to cool, cut it into pieces that are easily swallowed or shred it using two forks.
  • Recipe Variations:
  • I have just tried it out as it is stated, so feel free to adjust or change any of the components as you see fit. If you replace the cream with milk, for instance, you can end up with a sauce that isn’t as thick, doesn’t function as well, and isn’t as rich.
  • If you don’t want even the slightest bit of heat, I recommend going with the mild version of Rotel, as the original has some kick to it. However, if you like things on the spicy side, try adding a dash of cayenne pepper or some hot sauce to this dish!
  • If you don’t have any Rotel on hand, you may use ordinary chopped tomatoes and a can of diced green chilies that is 4 ounces in size.
Nutrition Facts

Servings 6


Amount Per Serving
Calories 329
% Daily Value *
Total Fat 14g22%
Saturated Fat 6.9g35%
Cholesterol 88mg30%
Sodium 1063mg45%
Potassium 530mg16%
Total Carbohydrate 25g9%
Dietary Fiber 2.7g11%
Sugars 5.6g
Protein 26g52%

Vitamin A 16%
Vitamin C 27%
Calcium 18%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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