Introduction
Chicken Spaghetti is a classic, crowd-pleasing casserole, perfect for family dinners, potlucks, or comfort meals. Its tender chicken, al dente spaghetti, and creamy, cheesy sauce with a hint of vegetables create a heartwarming dish that’s both satisfying and flavorful. Presented in a white ceramic baking dish, garnished with fresh parsley or extra cheese, this Chicken Spaghetti offers a warm, inviting aesthetic. This recipe delivers a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a cozy, one-dish meal.
Ingredients
For the Chicken Spaghetti:
- 1 lb spaghetti
- 1.5 lbs boneless, skinless chicken breasts (or rotisserie chicken, shredded)
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel), drained
- 1 cup low-sodium chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
For Serving:
- Optional: Chopped fresh parsley, extra shredded cheese
- Suggested Accompaniments: Green salad, garlic bread
- Suggested Pairings: Iced tea, white wine
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: Large pot, large skillet, 9×13-inch baking dish, colander
Step-by-Step Process
- Cook Spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Cook Chicken: In a large skillet over medium heat, heat olive oil. Season chicken breasts with salt and pepper; cook 6-8 minutes per side until cooked through (165°F/74°C internal temperature). Remove, let rest, and shred. (If using rotisserie chicken, skip this step.)
- Sauté Vegetables: In the same skillet, add onion, bell pepper, and garlic. Cook for 5-6 minutes until softened, stirring occasionally.
- Make Sauce: Stir in cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chicken broth, chili powder, salt, black pepper, and cayenne (if using). Simmer for 5 minutes, stirring until smooth. Add shredded chicken and 1 cup of cheddar cheese; stir until melted.
- Combine: In a large bowl, mix cooked spaghetti with sauce and chicken mixture. Transfer to a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese on top.
- Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until bubbly and cheese is melted. For a golden top, broil for 2-3 minutes (watch closely).
- Serve: Let cool for 5 minutes. Serve in a white ceramic baking dish, garnished with parsley or extra cheese. Pair with green salad, garlic bread, iced tea, or white wine.
Tips for Better Chicken Spaghetti
- Cook spaghetti al dente to prevent mushiness after baking.
- Use rotisserie chicken for a time-saving shortcut; shred it finely for even distribution.
- Adjust spice levels with more or less chili powder and cayenne to suit taste.
- Stir sauce thoroughly to blend soups and broth smoothly.
- Grease the baking dish well to prevent sticking.
- Let the casserole rest before serving for easier slicing and better flavor melding.
- Use freshly shredded cheese for better melting and flavor.
- Enhance aesthetic: Serve in a white ceramic baking dish, and garnish with vibrant parsley or cheese for a cozy look.
Variations and Customization
- Vegetarian Chicken Spaghetti: Omit chicken, use cream of celery soup, and add 2 cups sautéed mushrooms or zucchini.
- Vegan Chicken Spaghetti: Use plant-based cream soups, vegan cheese, vegetable broth, and plant-based chicken; replace spaghetti with vegan pasta.
- Gluten-Free Chicken Spaghetti: Use gluten-free spaghetti and gluten-free cream soups; ensure broth is gluten-free.
- Low-Sodium Chicken Spaghetti: Use low-sodium broth and soups; reduce salt to 1/4 tsp.
- Spicy Chicken Spaghetti: Increase cayenne to 1/2 tsp or add 1 diced jalapeño with vegetables.
- Cheesy Chicken Spaghetti: Add 1/2 cup shredded mozzarella or Velveeta to the sauce for extra creaminess.
- Veggie-Packed Chicken Spaghetti: Add 1 cup of frozen peas or spinach with the sauce.
- Creamy Alfredo Chicken Spaghetti: Replace cream soups with 1.5 cups of Alfredo sauce and omit tomatoes.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat in a 350°F oven for 15-20 minutes or microwave individual portions, stirring occasionally.
- Freeze unbaked or baked casserole (covered tightly) for 2 months; thaw in the fridge before reheating.
- Serve hot for best flavor; avoid room temperature for over 2 hours due to meat and dairy.
- Use leftovers in stuffed peppers or as a sandwich filling.
- Pair with light sides like salad to balance richness.
- Presented in a white ceramic baking dish with garnishes for an inviting charm.
Nutritional Information
Based on 6 servings (1.5 cups each):
- Calories: 580 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 1100mg
- Total Carbohydrates: 48g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 34g
- Vitamin A: 15% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 25% Daily Value
- Iron: 15% Daily Value
Note: Values vary by brand. These are high in sodium and fat; try vegetarian or low-sodium versions. Serve with vegetables for balance.
Conclusion
This Chicken Spaghetti recipe offers a creamy, comforting casserole perfect for any occasion. It transforms simple ingredients into a hearty classic. Its straightforward preparation and warm presentation make it a favorite. The tender chicken and cheesy sauce, with vibrant garnishes, delight every time. It’s sure to be a cherished recipe, loved for its cozy appeal.
Chicken Spaghetti Recipe: Creamy and Comforting
Creamy Chicken Spaghetti with cheesy sauce.
Ingredients
- 1 lb spaghetti
- 1.5 lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of chicken soup
- 1 10 oz can diced tomatoes with green chilies, drained
- 1 cup low-sodium chicken broth
- 2 cups shredded cheddar cheese divided
- 1 tsp chili powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional
- Optional: Parsley extra cheese
- Suggested Pairings: Green salad iced tea
Instructions
- Cook spaghetti al dente; drain.
- Cook chicken in oil for 6-8 minutes per side; shred.
- Sauté onion, bell pepper, and garlic for 5-6 minutes.
- Add soups, tomatoes, broth, seasonings, chicken, and 1 cup cheese; mix.
- Combine with spaghetti, transfer to a 9x13-inch dish, and top with 1 cup of cheese. Bake at 350°F for 20-25 minutes.
- Serve in a white ceramic dish with parsley, salad, and tea.
Notes
- Use rotisserie chicken for speed.
- Store in the fridge for 3-4 days; freeze for 2 months.
- Try a vegetarian variation.
- Pair with garlic bread.
