Chicken Spaghetti

Ingredients

• •16 oz Spaghetti noodles
• 🍗1 lb Chicken breasts
• •6 pieces Cooked bacon bits
• •2 cups Heavy cream
• 🍗1 cup Chicken stock
• •1/4 cup Pasta water
• 🧀8 oz Cream cheese
• •1 cup Shredded shedder
• •1/2 cup Shredded Parmesan
• •1 1/2 cup Shredded mozzerella
• 🌶️14 oz Rotel with green chiles
• 🫒4 tbsp Olive oil
• 🧄3 Garlic cloves minced
• 🧅1/2 Yellow onion diced
• 🧂1 tbsp Dan O’s Spicy Seasoning
• 🧂To taste Salt and pepper
• 🧂1 tsp Italian seasoning
• •1 tbsp Parsley chopped

Instructions

1. 1Preheat oven to 400°
2. 2Boil spaghetti noodles according to directions on package. Save 1/4 cup water after pasta is done.
3. 3Season chicken with 1/2 tbsp Dan O’s spicy seasoning, salt and pepper to taste. Pan sear in olive oil, for 5-10 minutes on each side on medium high heat. Once finished, cut chicken into slices and set aside.
4. 4Add diced yellow onion to the same pan, sauté on medium heat for about 5 minutes, add minced garlic and sauté for another 1 minute.
5. 5Now add your heavy cream, chicken stock, pasta water, cream cheese, rotel, 1/2 tbsp Dan Os spicy seasoning, Italian seasoning, salt and pepper to taste. Cover and let simmer on medium heat for 5-10 minutes, or at least until the cream cheese is soft enough to whisk. Whisk until no longer lumpy. Now add your cheeses (save 1/2 cup mozzerella)
6. 6Combine your sauce and spaghetti, add to deep pan (about 13x9). Top with 1/2 cup mozzerella cheese, sliced chicken, and bacon. Bake at 400° for 20 minutes. Top with chopped parsley and enjoy.