Pasta,  Poultry

Creamy Chicken Spaghetti With Carrots and Cauliflower

I haven’t been cooking much lately. I’m busy at work and with PinoyFoodista and I feel like I’m not touching base enough with this blog and my blogger friends 🙁 I promise that as soon as PinoyFoodista is stable (shouldn’t take that long, I hope), I’ll be more visible again 🙂

So, in one of those rare instances that I find time to cook, I made something easy out of what I already have in the kitchen. I call it Creamy Chicken Spaghetti with Carrots and Cauliflower. The dish is as literal as its name 😛


  • 400grams spaghetti, cooked according to package instructions
  • 1/2 kilo chicken, white meat no bones
  • 1 can of Campbell’s cream of mushroom
  • 1 can of button mushrooms, sliced
  • 8 oz. quick-melt cheddar cheese (or any cheese you’d prefer), grated
  • cauliflower, divided into smaller florets (one big cauliflower head is enough)
  • carrots, sliced (one big carrot is enough)
  • 4 cloves garlic
  • 1 medium onion chopped
  • olive oil

Cook pasta according to package instructions and set aside. At the same time, boil the chicken and when cooled, shred the chicken meat. Set aside.

Preheat the oven to 350F.

Meanwhile, saute garlic and onions in olive oil. Add in the shredded chicken and saute until partially browned. Next, drop in the cauliflower, carrots, and cream of mushroom. Cover and cook until the veggies are cooked, about 5 minutes on low-medium heat. Add half of the grated cheese and mix well. At this point, you may add in the button mushrooms and adjust the flavor by seasoning it with salt and pepper. In my case, I also added a dash of Italian Spices.

When the seasoning is right, add the cooked spaghetti back in and mix until the pasta is covered with the sauce. Place in a baking dish and smother with the remaining grated cheese. Bake at 350F for 15-20 minutes or until cheese has melted.

Serve and enjoy! 🙂



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