Description
This Ultimate Mississippi Chicken Spaghetti Recipe combines the rich flavors of chicken, pepperoncini, and creamy cheeses for a comforting dish that’s perfect for any occasion.
Ingredients
2 pounds boneless
skinless chicken breasts
1 (1 ounce) packet au jus mix
1 (1 ounce) packet ranch seasoning mix
12 jarred pepperoncini peppers
divided
1/4 cup pepperoncini brine from the jar
1 stick (8 tablespoons) unsalted butter
8 ounces cream cheese
8 ounces Monterey Jack cheese
shredded
1 pound spaghetti
Instructions
- In a slow cooker, place the chicken breasts and sprinkle the au jus mix and ranch seasoning over the top.
- Add the pepperoncini peppers and their brine, then cover and cook on low for 6-8 hours or high for 4 hours until the chicken is tender.
- Once cooked, shred the chicken with two forks and mix well with the juices.
- In a large pot, cook the spaghetti according to package instructions until al dente, then drain.
- In a large bowl, combine shredded chicken mixture with cooked spaghetti, cream cheese, butter, and half of the Monterey Jack cheese until well mixed.
- Transfer the mixture to a greased baking dish, top with remaining Monterey Jack cheese, and bake at 350°F for 20-25 minutes until cheese is melted and bubbly.
- Garnish with sliced green onions before serving.
Notes
For extra flavor, feel free to adjust the number of pepperoncini peppers to your taste. This dish can be made ahead of time and stored in the fridge before baking.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 145 mg
Keywords: Mississippi Chicken Spaghetti, chicken spaghetti recipe, creamy spaghetti, comfort food, American cuisine