Chicken Spaghetti

8 servings Prep: 30 m Cook: 2 h Total: 2 h 30 m Intermediate
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Chicken Spaghetti
Classic Louisiana chicken spaghetti with tender chicken, sautéed vegetables, and mushrooms in a rich tomato sauce. This comforting casserole simmers for hours to develop deep flavor, perfect for feeding a crowd.

Ingredients

8 servings
  • 1 whole chicken
  • 2 cups celery, chopped
  • 2 cups chopped onion
  • 2 cups sweet pepper
  • 1 clove of garlic, chopped
  • 2 tbsp chicken fat or roux
  • 1 (29 oz) can large tomato juice or tomato sauce
  • 2 (4 oz) jars drained mushroom buttons, chopped fine
  • 1 package spaghetti

Step-by-Step Instructions

  1. Boil chicken until tender, about 45-60 minutes. Cool, remove skin and chop chicken meat. Leftover baked chicken would also work well or you can microwave until done. You will need broth. You can make the broth with Wyler’s chicken granules or bouillon cubes.
  2. Sauté the celery, onion, pepper, and garlic in 2 tablespoons of chicken fat or oil until tender, about 8-10 minutes.
  3. Add and combine the tomato juice or sauce and the mushrooms. Salt and pepper to taste.
  4. Simmer over low heat for 1 1/2 to 2 hours. Add the prepared chicken at the end of the cooking process.
  5. Prepare the spaghetti per package directions while the rest is simmering. Combine all ingredients and add chicken broth if needed. Serve with a fresh green salad.

Common Problems and Solutions

Q: Can I shorten the simmer time?

A: While the recipe calls for 1 1/2 to 2 hours of simmering, you can reduce it to 45 minutes minimum. The longer simmer develops deeper flavor, but it will still be good with less time.

Q: The sauce seems too thick or too thin, what do I do?

A: Add reserved chicken broth to thin the sauce if needed. If it's too thin, simmer uncovered for the last 30 minutes to reduce and thicken.

Tips and Techniques

Using the chicken fat from boiling the chicken adds extra flavor to the sautéed vegetables. If you don’t have enough chicken fat, supplement with oil or butter. Make this a day ahead - the flavors improve overnight in the refrigerator.

Ingredient Substitutions

  • whole chicken: 3-4 cups cooked, chopped chicken (rotisserie chicken works great)
  • fresh mushrooms: canned mushrooms (already used in recipe) or omit entirely
  • tomato juice: crushed tomatoes or tomato sauce

Equipment Needed

  • Large pot for boiling chicken
  • Large skillet or Dutch oven for sauce
  • Separate pot for cooking spaghetti
  • Knife and cutting board for chopping vegetables

Historical Context

Chicken spaghetti became popular in Louisiana as an economical way to stretch a single chicken into a meal for a large family. The dish reflects Louisiana’s Italian influences mixed with Cajun cooking techniques.