Chicken Spaghetti Recipe – Creamy, Cheesy & Easy Comfort Food
This chicken spaghetti recipe is the ultimate comfort food! It’s packed with tender shredded chicken, creamy cheese sauce, and perfectly cooked pasta, making it a family favorite. Whether baked or served straight from the stovetop, this dish is rich, flavorful, and easy to prepare. Perfect for busy weeknights or meal prep!
Equipment
- ✔️ Large pot (for boiling pasta)
- ✔️ Deep skillet or saucepan (for the sauce)
- ✔️ Baking dish (if making the baked version)
- ✔ Wooden spoon or spatula
- ✔️ Cheese grater (for fresh cheese)
- ✔️ Measuring cups & spoons
Ingredients
- Main Ingredients:
- 2 cups cooked shredded chicken rotisserie or boiled
- 12 oz spaghetti or pasta of choice
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth for a creamy sauce
- 1 ½ cups shredded cheddar cheese plus extra for topping
- ½ cup sour cream
- ½ cup diced tomatoes with green chilies such as Rotel
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika optional, for extra flavor
- Salt & black pepper to taste
- Optional Add-Ins:
- ½ cup chopped bell peppers adds sweetness and crunch
- ½ cup mushrooms sliced (for an earthy flavor)
- ½ teaspoon red pepper flakes for a spicy kick
- ½ cup crispy bacon bits for extra flavor
- Topping For Baked Version:
- ½ cup shredded parmesan cheese
- ¼ cup breadcrumbs for a crispy crust
- Fresh parsley chopped
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook 1-2 minutes less than the package instructions.
- Drain the pasta, toss with a little oil to prevent sticking, and set aside.
- Cook the Chicken (If Not Pre-Cooked):
- If using raw chicken, season it with salt, black pepper, and smoked paprika.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Cook for 4-5 minutes per side until fully cooked.
- Let it rest, then shred with two forks or dice into small pieces.
- Make the Creamy Sauce:
- In the same skillet, melt 1 tablespoon of butter over medium heat.
- Add diced tomatoes (Rotel) and optional veggies (like bell peppers or mushrooms). Sauté for 2-3 minutes until softened.
- Stir in cream of mushroom soup, cream of chicken soup, and chicken broth. Mix well.
- Add sour cream, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until smooth.
- Reduce heat and stir in 1 cup of shredded cheddar cheese, letting it melt.
- Combine Everything:
- Add the shredded chicken and mix well.
- Toss in the cooked spaghetti, stirring until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Serve or Bake (Optional):
- ✅ Stovetop Version: Serve immediately with extra cheese and parsley on top.
- ✅ Baked Version:
- Preheat oven to 375°F (190°C).
- Transfer the mixture to a lightly greased baking dish.
- Sprinkle extra cheddar, parmesan, and breadcrumbs on top.
- Bake uncovered for 15-20 minutes or until bubbly and golden.
- Garnish with fresh parsley and serve hot!
Notes
For extra creaminess, add 4 oz cream cheese to the sauce.
For a spicier version, use hot Rotel or cayenne pepper.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Store in a freezer-safe dish for up to 3 months. Thaw overnight before reheating.
For a spicier version, use hot Rotel or cayenne pepper.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Store in a freezer-safe dish for up to 3 months. Thaw overnight before reheating.