This Chicken Spaghetti hits all the right notes when it comes to comfort food. Picture tender shredded chicken, creamy mushroom sauce, a hint of spice, and a blanket of melty cheddar cheese all mixed with perfectly cooked spaghetti noodles. It’s the kind of meal that’s easy to make but tastes like you spent hours on it. Perfect for a cozy weeknight or a gathering, it’s a family favorite you can even prep in advance or freeze for later.
Why You’ll Love This Recipe:
- Comforting & Cheesy: The rich, gooey cheddar cheese combined with the creamy sauce is an instant crowd-pleaser.
- Easy to Make Ahead: Whether you’re making it for the weeknight or planning, this dish holds up beautifully in the freezer.
- Customizable: Add extra veggies or adjust the spice to your preference this recipe is versatile!
Chicken Spaghetti Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6-8 servings
Ingredients:
- 2 cups cooked chicken, shredded
- 3 cups dry spaghetti, broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 2 cups grated sharp cheddar cheese, divided
- ¼ cup green pepper, finely diced
- ¼ cup onion, finely diced
- 1 jar (4 oz) diced pimentos, drained
- 2 cups chicken broth (reserved for cooking chicken)
- 1 tsp Lawry’s Seasoned Salt
- ⅛ – ¼ tsp cayenne pepper
- Salt and pepper, to taste
Instructions:
- Cook the Chicken: In a large pot, boil one cut-up fryer chicken until fully cooked. Remove the chicken, reserving 2 cups of broth, and shred meat to measure 2 cups.
- Cook the Spaghetti: In the same broth, cook spaghetti until al dente. Drain and set aside. Be careful not to overcook, as the spaghetti will bake later.
- Combine Ingredients: In a large mixing bowl, add the cooked spaghetti, shredded chicken, cream of mushroom soup, 1 cup of grated cheddar cheese, green pepper, onion, pimentos, reserved broth, seasoned salt, cayenne, and salt and pepper to taste.
- Assemble: Pour the mixture into a casserole dish and top with the remaining 1 cup of grated cheddar cheese.
- Bake or Store:
- Bake: Preheat the oven to 350°F (175°C). Bake for 45 minutes or until bubbly. If the cheese starts to brown too much, cover the dish with foil.
- Store: Cover tightly and freeze for up to 6 months or refrigerate for up to 2 days.
Popular Questions:
- Can I use rotisserie chicken?
Absolutely! Shred about 2 cups of rotisserie chicken as a shortcut. - Can I substitute cream of mushroom soup?
Yes, cream of chicken soup works great if you prefer a different flavor. - Is this recipe freezer-friendly?
This dish freezes wonderfully! Just thaw it in the refrigerator overnight and bake as usual. - Can I add other vegetables?
Feel free to toss in extras like diced tomatoes, mushrooms, or broccoli for added flavor and nutrition. - How do I reheat leftovers?
Reheat covered in a 350°F oven until warm, or microwave individual servings for 1-2 minutes.
Tips for the Best Chicken Spaghetti:
- Use Freshly Grated Cheese: Freshly grated cheddar melts smoother, making the dish extra creamy.
- Cook Pasta Al Dente: Avoid mushy noodles by cooking the spaghetti just until al dente.
- Spice It Up: Add extra cayenne or crushed red pepper flakes if you enjoy a kick of heat.
This Chicken Spaghetti is sure to be a hit every time you make it. It’s simple, packed with flavor, and so comforting – the kind of meal that brings everyone around the table for seconds!