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cheesy chicken spaghetti with italian sausage

(1 rating)
icook65 avatar
Recipe by
Robin Lieneke
@icook65
Chamois, MO

This is a delicious Twist on chicken spaghetti. The addition of Italian sausage and just that right zing to make it totally irresistible. I use chicken thighs in this recipe because it's what I like, but you can use chicken breast if you prefer. I just love the cheesy flavor and the fact that there are no cans used only fresh ingredients.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For cheesy chicken spaghetti with italian sausage

  • 3
    chicken thighs, boneless and skinless, cut in one inch pieces
  • 1 lb
    sweet italian sausage
  • 1/2
    onion, diced
  • 1/2
    green pepper, diced
  • 5
    cremini mushrooms, diced
  • 1
    small zucchini, cut into 1-inch pieces
  • 2
    medium tomatoes, cut into 1-inch pieces
  • 1/3 c
    olive oil
  • 1 Tbsp
    butter
  • 1 Tbsp
    worcestershire sauce
  • 1/4 c
    all purpose flour
  • 3 c
    milk
  • 1 lb
    spaghetti
  • 1/3 c
    parmesan cheese, grated
  • 3 c
    colby cheese, shredded
  • 1-2 tsp
    seasoning salt
  • 2 tsp
    italian seasoning
  • salt and pepper to taste

How To Make cheesy chicken spaghetti with italian sausage

  • 1
    Brown Italian sausage in one tablespoon of olive oil. Set aside. Season the chicken breast with one teaspoon of Italian seasoning and half a teaspoon of seasoning salt. In the same skillet add another tablespoon of olive oil and brown the chicken. Set the chicken aside reserving the remaining olive oil in the pan.
  • 2
    Boil the spaghetti according to package directions until it is just al dente. Set aside reserving the pasta water.
  • 3
    Add one tablespoon of olive oil to the skillet and the zucchini pieces. Saute for 2 minutes. Add 1/3 cup of the pasta water and cover. Simmer for 3 to 4 minutes until zucchini is tender but not mushy. Remove the zucchini from the skillet and set aside. Discard any liquid remaining in the skillet.
  • 4
    And the remaining olive oil and butter to the skillet. Add worcestershire sauce. Saute the onions, bell peppers and mushrooms until they are soft. Sprinkle the flour over these vegetables and stir until the flour is combined. Saute for a minute or two to get rid of that raw flour taste.
  • 5
    Pour milk into the skillet with vegetables and stir until it starts to thicken. Add the remaining seasoning salt and Italian seasoning. If it becomes too thick use a little pasta water to thin the mixture to a sauce consistency. Add the tomatoes and parmesan cheese and stir to combine.
  • 6
    Drain the spaghetti. Add the meats, zucchini and the shredded cheese to the spaghetti and pour the sauce over the mixture. Stir together until all cheese is melted. Add salt and pepper to taste and serve hot with some garlic bread and a salad to make a completely comforting meal.
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