Chicken Preparation Options: For Poaching Chicken: Follow the recipe's poaching instructions. Using Leftover Chicken: Substitute with 1 cup of cubed cooked chicken instead.
Poaching the Chicken (Skip if Using Cooked Chicken)
Prepare Chicken for Poaching: Place the chicken in a saucepan and sprinkle salt over it. Add cool water to cover the chicken by about an inch.
Boil and Simmer: Bring the water to a boil over medium-high heat. Upon boiling, reduce the heat to low, cover the pot, and let the chicken simmer until fully cooked, about 10-12 minutes. Check doneness with a thermometer - it should read 165°F, or ensure the juices run clear when pierced with a knife.
Rest the Chicken: Once cooked, transfer the chicken to a cutting board, cover, and let it rest for 10 minutes before slicing.
Making the Chicken Spaghetti
Cook Spaghetti: In a medium-sized pot, bring water to a boil. Add the spaghetti to the boiling water. Cook until al dente, approximately 7-8 minutes, then drain and set aside.
Sauté Onions: In an 8-inch skillet, melt the butter. Add onions and cook until softened, about 4 minutes.
Create the Sauce: Add a tablespoon of flour to the skillet, stirring for 1-2 minutes. Mix in salt, pepper, and other seasonings. Gradually pour in the broth and milk, stirring until smooth. Cook until the sauce thickens and begins to simmer, about 5 minutes.
Combine Ingredients: Chop the cooked chicken and place it in a bowl. Add chopped tomatoes and shredded cheddar cheese. Stir in the prepared sauce and then mix in the cooked pasta.
Serve and Enjoy: Transfer the Chicken Spaghetti to a bowl or plate and serve warm.
Notes
Vegetable Variations: Feel free to add or substitute vegetables to your liking. Consider trying sliced mushrooms, sun-dried tomatoes, broccoli florets, or black olives for added flavor and nutrition.
Preventing Sticky Spaghetti: If you're not using the cooked spaghetti immediately, toss it with a bit of olive oil. This simple trick helps prevent the pasta from sticking together.
Milk or Cream for Sauce: Milk is recommended for the sauce, but you can substitute it with heavy cream for a richer texture. Note that if using heavy cream, there's no need to add flour, as the cream thickens the sauce naturally during cooking.
Crumb Topping Option: For an added crunch, mix breadcrumbs with melted butter and sprinkle over the top of your chicken spaghetti. Bake in a preheated oven at 350 F until the topping is golden brown and crunchy.
Doubling the Recipe: This recipe can be easily doubled if you're looking to make a larger portion. Simply double each ingredient for a bigger batch.