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Fettuccine is one of my favorite noodles. I just love the texture and the way it holds flavor. This dish is very creamy and the noodles are perfect for it. The dish is super easy to make. If you happen to have leftovers, add a tiny bit of milk or butter when reheating in the microwave. Everyone enjoyed this dish and we’ll be having it often. Here’s how I made it.
One-Pot Cheesy Chicken Fettuccine
- 1 lb spaghetti
- 1 lb roasted chicken (I used 18 oz Perdue short cuts rotisserie seasoned chicken)
- 2x 10 3/4 oz cans cream of chicken with herbs soup (do not dilute)
- 14.5 oz can diced tomatoes (seasoned with garlic and onion)
- 1/2 lb Velveeta cheese
- 4 oz shredded triple cheddar cheese
- 2 tsp garlic powder
- 2 tsp onion powder
- salt and pepper to taste
Cook the fettuccine until it’s al dente.
When the fettuccine is cooked drain and return to the Ninja.
Add the remaining ingredients and stir well.
Bake on 375 for 20 minutes.
Serve immediately with salt and pepper to taste.