Spare Spoons Kitchen
Chicken Spaghetti
The brothy Southern kind — a whole chicken simmered down, the meat pulled, and the spaghetti cooked right in that broth with celery, peas, mushrooms, and sharp cheese. Comfort in a bowl.
Ingredients
Easier, if you like
- Use a rotisserie chicken and a box of good chicken broth — shred the meat, simmer the celery and garlic in the broth, and skip the hour of poaching.
- Frozen peas and pre-sliced mushrooms swap straight in for the cans.
Method
Cook's notes
Two recipes in one: simmering the whole chicken gives you both the cooked meat and the broth the spaghetti cooks in. Keep that broth — it's the whole point.
Cook the spaghetti in the broth, not separately, so it soaks up the flavor. Add a splash of water if it runs dry before the pasta is tender.
Canned mushrooms, peas, and pimientos are Betty's pantry version; fresh sautéed mushrooms and frozen peas are a fresher swap.
This is the brothy Southern chicken spaghetti — not the baked Ro*Tel-and-Velveeta casserole. Top each bowl with extra sharp cheese.
Make it gluten-free
Gluten-free: use gluten-free spaghetti and confirm your canned goods — the rest is naturally gluten-free. Cook the GF pasta a little less, since it softens fast in the broth.
See Betty’s original page
