Chicken Chile Spaghetti Recipe

Name: Chicken Chile Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 to 3 pound) whole chicken; 12 ounces vermicelli pasta; 3/4 cup butter; 4 stalks celery, chopped; 1 clove garlic, minced; 1 onion, chopped; 1 green bell pepper, chopped; 2 (10 ounce) cans diced tomatoes with green chile peppers; 1 pound processed cheese, cubed; 2 (4.5 ounce) cans sliced mushrooms

Servings: persons

1
Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat, and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside.
2
Preheat oven to 350 degrees F (175 degrees C). (For slow cooker instructions, see Cook's Note.)
3
Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside.
4
In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.
5
Bake in preheated oven 20 minutes, until hot and bubbly.

1173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (2 to 3 pound) whole chicken, 12 ounces vermicelli pasta, 3/4 cup butter, 4 stalks celery, chopped, and more.

Yes, Chicken Chile Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Chile Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions