Recipe by JAKESMOM31
"Angel hair pasta is tossed with chicken and roma tomatoes in this simple but flavorful dish. The spicy blackened meat seasoning combines well with the crumbled feta cheese. Easy, but great for a company dinner!"
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1 (16 ounce) package
uncooked angel hair pasta
skinless, boneless chicken breast halves - cut into strips
Cajun-style blackened seasoning
salt and pepper to taste
roma (plum) tomatoes, diced
crumbled feta cheese
Hi, everyone! I'm so glad to see that people have enjoyed my recipe. I didn't even know it had been posted until I "googled" my name the other day (just curious, ya know?!?!) Anyway, having read through the reviews and suggestions, I would like to make a few clarifications to the recipe. I always use Paul Prudhomme's blackened redfish magic, and I realize now that I usually only use 1/2 to 2/3 box of angel hair pasta. Hope that helps, and thanks again for the good reviews. Enjoy!
PS: I didn't know how to post notes to your own recipe, hence posting here in reviews.
Sorry, I don't agree with the others. I don't like pasta by itself so I'd prefer a little more "juice" as it was VERY dry. Maybe canned tomatoes would make a difference. We drizzled olive oil over the top to make it a little more palatable. Next time I would also break the angel hair pasta or use half the amount called for. There was way too much.
This was a wonderful dish! I highly recommend this pasta and it is in my regular rotation. I prepare it with the following changes: use a 15 oz. can of diced basil seasoned tomatoes (not drained) instead of the fresh tomatoes, use the entire package of basil feta cheese, stir approx. 5 oz. of shredded asiago cheese into the pasta prior to mixing with chicken. DO NOT CUT THE PASTA IN HALF as other reviewers have suggested. This spaghetti isn't super saucy and liquidy like many Americans expect and that could be why people suggested using less pasta. The asiago cheese adds texture and flavor to the pasta. If you use the amount of pasta called for, this meal will go a long way. Enjoy!
Killer! I made it without the chicken and it was incredibly good. Will definitely make again and again. As a side note, this dish is extremely spicy with the 2 tablespoons of cajun seasoning - you may want to adjust if you don't like it too spicy.
What a great meal!
It had a very nice bite to it and would go great with wine.
The Feta Cheese is crucial to this pasta dish.
I made this for my girlfriend over a weekend and got laid...three times!
This is a staple in our house! We have been making it since 2005 and I am just now rating it! haha. We always keep these ingredients on hand and we make it quiet often! This recipe is great as is... but, we add a few other ingredients depending on our mood. One change we always make is we use roasted garlic because we like the flavor it gives off. Some other items we sometimes include are: mushrooms, black olives, artichokes, and crispy bacon. This is a keeper! Oh by the way- we have made this many times for company and always get rave reviews!
I've made this in the past and enjoyed it, but my husband didn't really care for it. I was making for a potluck for work, and somehow, I forgot to buy chicken for the chicken spaghetti! I subbed Italian sausage, and what a difference! It was amazing, and my husband's already begging for it again! At the potluck, they were scraping the pot clean!
They should rename this recipe "Crack Pasta". This is one of the best meals I have ever eaten. It's so simple and fast that you wouldn't think it would be that good, but it is. It even reheats great and tastes great cold the next day. If you can get over the idea of a sauceless pasta (it didn't sound quite right to me either) and give this a try you're going to make a lot of people happy in your house. If you're a feta fan, you will wonder where this recipe has been all your life.
* Percent Daily Values are based on a 2,000 calorie diet.
California Chicken Spaghetti
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 158
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