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Creamy Creole Chicken Spaghetti

Contributed by: Chris WebAdmin. of


  • 4 boneless chicken breast - 1 pound
  • 2 bell pepper - chopped
  • 2 onion - chopped
  • 4 stalks celery - chopped
  • 1 salt - to taste
  • 1 pepper - to taste
  • 1 cayenne - to taste
  • 1 paul prudhommes poultry
  • 1 magic - to taste
  • 1 cup mushroom - sliced
  • 1 can cream of mushroom soup, condensed
  • 4 tablespoon butter - melted
  • 8 oz monterey jack cheese
  • 12 oz angel hair pasta


Boil 2-3 quarts of water. Add 1 onion, 1 bell pepper, 2 stalks celery; all coarsly chopped.

Season water with salt, pepper, cayenne, and prudhommes poultry magic seasoning to taste. Add 4 boneless chicken breast and boil for about 30 minutes or until chicken is done. Strain and save stock.

While chicken is cooking; Saute 1 bell pepper, 1 onion, and 2 stalks of celery, all finely chopped in butter until vegetables are soft.

When vegetables are almost done, add 1 cup sliced mushrooms and saute until tender. Add 1 can cream of mushroom soup. Add cheese to mixture and stir until melted. Add 1 cup of above chicken stock. Season mixture to taste with salt, pepper, dash of cayenne and Prudhommes poultry magic seasoning. You can be pretty liberal with the poultry magic.

Cut chicken into 1 inch cubes and add to mixture. Can season more, if needed with the above seasonings.

Boil angel hair pasta in chicken stock and cook according to package directions.

Combine pasta with chicken sauce.


You can use velvetta cheese, or cream cheese. If using jalapeno cheese, use Montery Jack cheese with Jalapeno. Do not use Velvetta cheese with jalepeno, that would make it too hot.

Serving Size: Makes 1 serving

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