Chicken Spaghetti

Chicken Spaghetti is one of those comforting recipes that feels like a hug in a bowl. Imagine tender chicken, perfectly cooked spaghetti, and a creamy sauce that clings to every strand of pasta like they were always meant to be together. This dish is not just about filling our bellies; it’s about those moments around the table where everyone feels at home. There’s something exceptionally special about it—like a treasured family recipe that you look forward to making (and eating) during the week.

In my home, Chicken Spaghetti isn’t just a dinner; it’s like a family gathering on a plate. My husband often lingers around the kitchen, sneaking tastes from the pot while I’m trying to cook. It’s become a sort of ritual—a chaotic, laughter-filled orchestration of dodging him and trying to balance ingredients just right. We haven’t had a week without it since our daughter declared it her “most favorite noodles ever.” It’s easily one of those meals that invoke all the warm fuzzies and nostalgia, even when the cheese clumps a bit.

How to Make It

So here’s the deal, you start off by cooking your chicken—use leftover cooked chicken if you’ve got it. You’re just tossing some garlic into a pan with a glug of olive oil; it should smell heavenly. Then, throw in some diced bell peppers, let them mingle because a little char creates that flavor magic.

Al dente that spaghetti—don’t let it go mushy, but if it does, no one’s going to complain when everything’s cheesy. Stir the cooked spaghetti into the creamy sauce, mixing until every piece is gloriously coated. As for the cheese layer on top—let it melt to golden-brown perfection but save a spoonful to nibble because it’s irresistible!

✔Ingredient Notes

– Chicken: Leftover rotisserie chicken works wonders here. I once used smoked chicken and no one ever complained!
– Spaghetti: Make sure not to skimp on the salt when boiling your pasta. It’s the one chance to season it inside out.
– Cream of Mushroom Soup: Adds the perfect creaminess. Tried making it from scratch too, but the canned stuff is unbeatable for ease.
– Bell Pepper: Adds color and sweetness. Tried it with green once… let’s just say my family vetoed it.

✔Recipe Steps

1. Boil spaghetti in salted water; drain and set aside.
2. Sauté garlic and bell peppers in olive oil until soft.
3. Stir in diced chicken and cream of mushroom soup.
4. Add a splash of chicken broth, allowing the sauce to simmer.
5. Mix in cooked spaghetti and sprinkle with cheese.
6. Bake until the cheese is bubbly and golden.

What to Serve It With

A fresh green salad with crisp lettuce and a simple vinaigrette pairs perfectly. Add some warm, crusty bread to mop up the sauce. And if you’ve got a bottle of white wine hanging out in the fridge, this is a great excuse to pop it open.

✔Tips & Mistakes

– Overcook the pasta, and it can get mushy. Al dente is king here!
– Forgetting to grease your baking dish might cause a bit of a struggle when serving.

✔Storage Tips

Pop leftovers into an airtight container and refrigerate for up to 3 days. Honestly, it’s a delight cold, kind of like those bizarre yet lovable pizza days. If reheating, a splash of milk or broth keeps it creamy—trust me, it’s still delicious!

✔Variations and Substitutions

Out of chicken? Leftover turkey works just fine. You could swap out the cream of mushroom with cream of chicken for a different twist. For the cheese, I’ve tried it with mozzarella when cheddar went MIA, and it was dreamy! Just steering clear of low-fat versions; the melt just isn’t the same and feels like a half-hearted hug.

Frequently Asked Questions

Chicken Spaghetti

A delicious and creamy chicken spaghetti with a rich tomato sauce, perfect for weeknight dinners.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds boneless skinless chicken breasts
• ▢ 8 ounces spaghetti pasta
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 cup diced tomatoes with green chilies drained
• ▢ 1 cup cream of mushroom soup
• ▢ 0.5 cup chicken broth
• ▢ 0.25 cup diced onions
• ▢ 2 tablespoons butter
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Cook spaghetti according to package directions until al dente, then drain.
• In a large skillet, melt butter over medium heat. Sauté onions until translucent, about 3 minutes.
  1.5 pounds boneless skinless chicken breasts
• Add chicken breasts and cook until no longer pink, about 6-8 minutes per side. Remove from heat and shred the chicken.
  1.5 pounds boneless skinless chicken breasts
• In a large bowl, combine shredded chicken, cooked spaghetti, diced tomatoes, cream of mushroom soup, chicken broth, garlic powder, black pepper, and half of the shredded cheddar cheese. Mix well.
  1.5 pounds boneless skinless chicken breasts
• Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining cheddar cheese on top.
  1.5 pounds boneless skinless chicken breasts
• Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbly.
• Remove from oven and let cool for 5 minutes before serving.

Notes

This dish can be made ahead and refrigerated before baking. Reheat covered with foil to avoid drying out.