Just about everyone in Texas has a memory of chicken spaghetti. My grandmother would serve it occasionally, and I still have her recipe card. Listed in the handwritten ingredients is a can of soup and a fat hen. Last time I was at the supermarket, I saw plenty of free-range, organic chicken, but nothing labeled “fat hen!” Comfort foods are still my favorite, but kitchens, shopping habits, and families have definitely changed over the years. Quick recipes are always helpful, as these days it seems that many of us spend more time getting the family together than getting the meal together. I personally will take a double order of more time around the table, please!
Here are some helpful hints for making this Garlic Chicken Spaghetti with Sun-Dried Tomatoes:
- Use real chicken breasts, with bones and skin. They have far more flavor than boneless, skinless chicken breasts. However, if all you find in your freezer is the boneless skinless kind, you can substitute those.
- I used Mexican crema for my sauce, but regular sour cream works also. Some of the chicken flavored vegetable oil left from cooking the chicken breasts is needed for the sauce, but not too much. Fat and juices will render from your chicken while it cooks. Once the chicken breasts are fully cooked, simply spoon out the excess cooking oil liquid from the pan. Leave about 2 to 3 spoonfuls in the pan. Exact measurement is not necessary!
- The chicken spaghetti recipe doubles easily for potluck dinners.
Garlic Chicken Spaghetti with Sun-Dried Tomatoes
Yields 4 Servings
- ¼ cup olive or vegetable oil
- 1½ pounds chicken breasts with ribs and skin
- Salt and pepper to taste
- 4 ounces spaghetti
- 2 cloves garlic, minced
- 16 ounces Mexican crema or sour cream
- 3 ounces sun-dried tomatoes, minced
- ½ cup minced fresh parsley
- In a large Dutch oven or skillet with a lid, heat olive or vegetable oil. Add the chicken breasts, skin side down, and brown for about 20 minutes over medium heat.
- Flip the breasts over and season with salt and pepper. Cover with the lid and allow to cook for another 20 to 25 minutes over medium heat, until they are cooked thoroughly.
- Remove the chicken from the pan and set aside to cool slightly. Reserve the pan and drippings for making the sauce.
- While the chicken breasts cook, cook the spaghetti according to the package directions. Once it is cooked, drain in a colander and cool under running water. Set aside.
- Cut the chicken breasts into slices, removing the bones.
- Pour out all but 2 to 3 spoonfuls of the vegetable oil from the chicken breasts pan.
- Heat the pan to a low simmer and add the minced garlic.
- Stir in the crema, scraping up any crispy bits of chicken from the pan.
- Whisk in the sun-dried tomatoes and parsley — season with salt and pepper to taste.
- Add the cooked spaghetti to the pan with the sauce and toss until the spaghetti is well coated.
- Arrange the spaghetti on a serving platter, and top with the slices of chicken breast.