Description
Chicken Spaghetti Recipe: Cheesy, creamy pasta dish with tender chicken, peppers, and mushrooms. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1 pound (454g) spaghetti pasta
- 2 pounds (907g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil
- 1 medium onion, finely diced (about 1 cup/160g)
- 1 red bell pepper, diced (about 1 cup/150g)
- 1 green bell pepper, diced (about 1 cup/150g)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 can (10.75 oz/305g) condensed cream of chicken soup
- 1 can (10.75 oz/305g) condensed cream of mushroom soup
- 1 can (10 oz/283g) diced tomatoes with green chilies (like Rotel)
- 2 cups (226g) shredded cheddar cheese, divided
- 1 teaspoon (5g) salt
- ½ teaspoon (2g) black pepper
- 1 teaspoon (2g) paprika
- ¼ cup (60ml) chicken broth (if needed for consistency)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil for the spaghetti.
- Step 2: Season chicken breasts with salt and pepper. In a large skillet over medium heat, add 1 tablespoon olive oil and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from the pan, let cool slightly, then shred using two forks.
- Step 3: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onions and bell peppers for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Step 4: Cook the spaghetti in the boiling water for 2 minutes less than package directions indicate. Before draining, reserve ½ cup of the starchy pasta water.
- Step 5: In a large mixing bowl or the empty pasta pot, combine the shredded chicken, sautéed vegetables, cream of chicken soup, cream of mushroom soup, and diced tomatoes with green chilies. Add in the drained spaghetti and 1 cup of shredded cheese. Gently toss until well-coated, adding a splash of reserved pasta water or chicken broth if needed.
- Step 6: Transfer the mixture to your prepared baking dish, spread evenly, sprinkle the remaining cup of cheddar cheese on top, and dust with paprika.
- Step 7: Bake uncovered in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly, and the edges start to turn golden brown. Let stand for 5-10 minutes before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 460 calories per serving
- Sugar: 4 grams
- Sodium: 1050 mg
- Fat: 21 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 37 grams
- Fiber: 2 grams
- Protein: 27 grams
- Cholesterol: 85 mg