Mississippi Chicken Spaghetti
This creamy, cheesy slow cooker meal combines tender shredded chicken with tangy pepperoncini and pasta for the ultimate comfort food dinner.
recipesbynani.comIf you love the bold flavors of classic Mississippi chicken, you are going to adore this pasta version. It takes all that zesty ranch and tangy pepper flavor and tosses it with tender spaghetti, making it a hit for both kids and adults alike. It is a wonderful way to turn a family favorite into a hearty meal that feeds a crowd.
Because the slow cooker does most of the heavy lifting, it is perfect for those busy weeknights when you want something warm and filling without much effort. Just remember to reserve a bit of that starchy pasta water, as it acts like magic to keep the sauce silky smooth and perfectly clingy to every strand of spaghetti.
🧺 Ingredients
- 2 pounds boneless skinless chicken breasts
- 10 pepperoncini peppers
- 1/2 cup pepperoncini juice from the jar
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 8 ounces cream cheese
- 16 ounces spaghetti noodles
- 8 ounces shredded Colby Jack cheese
- 1/2 cup sliced green onions
👩🍳Instructions
- 1
Place the chicken breasts into the bowl of a 6 to 8 quart slow cooker.
- 2
Add the pepperoncini peppers, pepperoncini juice, ranch seasoning, au jus mix, and butter pieces on top of the chicken.
- 3
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and shreds easily.
- 4
Cook the spaghetti in a large pot of salted boiling water until al dente.
- 5
Before draining the pasta, carefully scoop out and reserve at least 1 and 1/2 cups of the cooking water.
- 6
While the pasta cooks, shred the chicken directly in the slow cooker and chop the peppers.
- 7
Stir the cream cheese into the slow cooker until melted and creamy.
- 8
Add the drained spaghetti, 1/2 cup of reserved pasta water, and the shredded Colby Jack cheese to the slow cooker.
- 9
Cover and cook for another 10 minutes until the cheese is melted, stirring well until the sauce is smooth. Add more pasta water if the sauce seems too thick.
- 10
Serve warm topped with fresh green onions.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, splash in a little extra water or broth to loosen up the sauce, as the pasta will soak up the liquid while sitting in the fridge.
Made this recipe? Let us know how it went.
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