Description
Chicken Spaghetti is a comforting, one-pan meal that combines tender shredded chicken, pasta, and a creamy sauce, all baked together with a perfect blend of seasonings and cheese. This hearty casserole is perfect for feeding a crowd or for meal prep, and it’s a family favorite that’s easy to make. The creamy, cheesy sauce complements the chicken and pasta beautifully, making it a satisfying dish.
Ingredients
Scale
For the Chicken Spaghetti:
- 1 lb spaghetti (or your favorite pasta)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup (or use a homemade version)
- 1 (10.5 oz) can cream of chicken soup
- 1 1/2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- Fresh parsley or green onions, chopped, for garnish
Instructions
- Prepare the pasta:
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Add the chicken to the skillet and cook for 6-8 minutes per side until fully cooked. Remove from the skillet and shred the chicken using two forks. Set aside.
- Make the sauce:
- In the same skillet, sauté the diced onion and minced garlic in a little extra oil (if needed) for 2-3 minutes until softened.
- Add the cream of mushroom soup, cream of chicken soup, chicken broth, and milk to the skillet. Stir until the mixture is smooth and heated through.
- Stir in half of the shredded cheddar cheese and all of the mozzarella cheese. Continue stirring until the cheese has melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper.
- Combine the pasta, chicken, and sauce:
- Add the cooked spaghetti and shredded chicken to the skillet. Toss everything together until the pasta and chicken are evenly coated with the sauce.
- Bake the casserole:
- Preheat your oven to 350°F (175°C). Transfer the chicken spaghetti mixture to a greased 9×13-inch baking dish.
- Sprinkle the remaining cheddar cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh parsley or green onions and serve warm.
Notes
- You can use rotisserie chicken for a quicker version of this dish.
- Add vegetables like bell peppers, peas, or mushrooms to the casserole for extra flavor and nutrition.
- This dish can be made ahead of time and refrigerated before baking. Simply cover with foil and bake when ready.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop & Baking
- Cuisine: American