Here’s a creamy, cheesy, classic Chicken Spaghetti recipe that’s perfect for a comforting dinner or potluck.
🍝 Chicken Spaghetti
Ingredients (Serves 4–6)
- 8 oz spaghetti (or thin spaghetti noodles)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced (optional)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ tsp black pepper
- ½ tsp paprika (optional)
- Salt to taste
- ½ cup grated Parmesan (optional)
- ½ cup crushed crackers or breadcrumbs for topping (optional)
Instructions
1️⃣ Cook the pasta
- Boil spaghetti in salted water until al dente.
- Drain and toss with a little butter to prevent sticking.
2️⃣ Prepare the sauce
- In a large skillet or saucepan, melt butter over medium heat.
- Sauté onion, garlic, and bell pepper until softened.
- Stir in cream of mushroom soup, cream of chicken soup, and chicken broth.
- Add shredded cheddar, paprika, salt, and pepper. Stir until creamy.
3️⃣ Combine
- Add cooked chicken and drained spaghetti to the sauce.
- Toss gently until everything is coated and heated through.
4️⃣ Bake (optional for a golden top)
- Preheat oven to 350°F (175°C).
- Transfer spaghetti mixture to a greased 9×13 pan.
- Sprinkle extra cheddar, Parmesan, and breadcrumbs on top.
- Bake 20–25 minutes until bubbly and slightly golden.
Tips
- Rotisserie chicken saves time and adds flavor.
- Veggie twist: Add mushrooms, zucchini, or frozen peas.
- Cheese lovers: Mix cheddar with Monterey Jack for extra creaminess.
If you want, I can also give a quick stovetop version that’s ready in 20 minutes without baking.
Do you want me to do that?
