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Comforting Chicken Spaghetti
TahiraJaved

Comforting Chicken Spaghetti

This Chicken Spaghetti folds shredded chicken and slightly undercooked spaghetti into a creamy, lightly spiced sauce, tops it with sharp cheddar, and bakes it until bubbling and golden. Pulling the pasta two minutes early lets it finish cooking in the sauce, so every bite stays tender rather than mushy. It comes together in about 55 minutes and feeds a crowd.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 8 People
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta and Chicken:
  • 2 tbsp butter
  • 1 small onion diced
  • 1 medium green bell pepper diced
  • 3 garlic cloves minced
  • 1 can 10.5oz cream of chicken soup
  • 1 can 10oz diced tomatoes with green chilies undrained
  • 1 cup chicken broth
  • 4 oz cream cheese cubed
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Cheese:
  • 2 cups shredded sharp cheddar cheese divided
  • 1/2 cup panko breadcrumbs optional
  • 1 tbsp melted butter optional

Equipment

  • 1 9x13 inch baking dish bakes the chicken spaghetti evenly
  • 1 Large pot boils the spaghetti
  • 1 Large skillet or saucepan builds the creamy sauce
  • 1 Box grater shreds the cheese fresh for a smooth melt
  • 1 Colander drains the pasta

Method
 

  1. Boil spaghetti 2 minutes less than the package says; drain.
  2. Sauté onion and bell pepper in butter; add garlic.
  3. Whisk in soup, tomatoes, broth, cream cheese, and seasonings until smooth.
  4. Stir in chicken, 1 cup cheddar, and spaghetti.
  5. Pour into a greased 9x13 dish; top with remaining cheddar and optional buttered panko.
  6. Bake at 350°F for 25 minutes until bubbly and golden.
  7. Rest 10 minutes before serving.
    8. Pull the spaghetti 2 minutes early so it finishes cooking in the sauce; fully cooked pasta turns mushy in the oven.

Notes

  • Keep the sauce loose before baking; the pasta absorbs it as it cooks.
  • Shred your own cheese for the smoothest melt.
  • Let the dish rest 10 minutes so the sauce thickens before serving.
  • A 9x13 inch dish gives even baking and a good cheese to pasta ratio.
STORAGE: Refrigerate up to 4 days, or freeze baked or unbaked up to 3 months.
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