Updated: Jan 8
1 medium sized yellow onion, diced
6-8 cloves garlic, minced
2-3 thinly sliced (or butterflied) chicken breasts (or about 3 cups shredded rotisserie chicken)
3 tablespoons olive oil
3 tablespoons butter
1 can cream of chicken soup
1 can rotel
3/4 cup heavy cream
32 ounces velveeta cheese
16 ounces spaghetti
fresh parsley, for garnish (optional)
*Skip to step 3 if using rotisserie chicken* On a cutting board or in a bowl, season the chicken with cajun seasoning.
In a large pot on medium high heat; add the olive oil. When it shimmers, add the chicken and sear about 5-6 minutes on each side. Remove and set aside.
In the same pot, add the butter and let it melt. When melted, add the onions and saute on medium heat for 15-20 minutes; or until soft and they begin to brown.
Add in the garlic and saute for about 3 minutes.
Pour in the rotel, cream of chicken and half and half. Mix well and let it heat through; when it starts to bubble; add in the cheese and put the heat on low. Mix well; stir constantly until the cheese in completely melted.
Meanwhile; bring a pot of water to a boil. When boiling; cook the spaghetti noodles according to the package. Drain.
When all of the cheese is melted, season with cajun seasoning and onion powder, to taste Cube or shred the chicken. Add chicken and noodles to the mixture and stir well.
Serve topped with parsley, if desired.