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Chicken Spaghetti

Chicken Spaghetti

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This chicken spaghetti recipe uses the creamy, satisfying flavours of chorizo, cheese and Knorr chicken stock. The parsley, plum tomatoes and garlic add a fresh kick to the dish that will leave you craving more.

Preparation time


45 ml Stork margarine
2 onions, sliced
100 g chorizo, chopped
4 cloves garlic, crushed
1 Knorr chicken stock pot
500 ml cream
100 ml cream cheese
400 g chicken, cooked and shredded
50 g small plum tomatoes, chopped
500 g spaghetti, cooked
30 ml parsley, chopped
50 g Parmesan cheese, grated (or Cheddar)
Robertsons freshly ground Black Pepper

Preparation method

Heat the Stork Margarine in a large saucepan. Add the onion and chorizo, and cook for 8-10 minutes on medium heat until the onion has softened. Add the garlic and continue to cook for further 2-3 minutes.
Add the Knorr Chicken Stock Pot and cream. Cook gently on medium heat for 4-5 minutes until the sauce starts to thicken. Add the cream cheese and stir well. Add the shredded chicken, tomatoes, cooked spaghetti and parsley. Mix together well and remove from heat.
Place into bowls, sprinkle with Parmesan (or Cheddar) and serve with plenty of Robertsons Freshly Ground Black Pepper.

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