Description
This Chicken Spaghetti recipe is a creamy, cheesy, and comforting baked pasta dish featuring shredded chicken, sautéed aromatics, and a flavorful tomato-cream sauce. Perfect for a family dinner, it combines tender spaghetti with a rich sauce made from cream cheese, cheddar, and seasoned tomatoes, baked to bubbly perfection.
Ingredients
Pasta
- 12 oz (340 g) dry spaghetti
Chicken and Aromatics
- 2 ½ cups (350 g) cooked shredded or diced chicken (rotisserie works)
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped (optional)
- 2 cloves garlic, minced
Sauce
- 1 can (10 oz/284 g) diced tomatoes with green chiles (e.g., Ro-Tel), undrained
- 1 can (10.5 oz/300 g) condensed cream of chicken soup (or equal amount homemade)
- 4 oz (115 g) cream cheese, softened
- 1 cup (240 ml) low-sodium chicken broth (plus more as needed)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼–½ tsp chili flakes or cayenne (optional)
- ¾ tsp kosher salt, to taste
- ½ tsp black pepper
Cheese
- 2 cups (200 g) sharp cheddar cheese, shredded, divided
Garnish
- Chopped parsley, for garnish
Instructions
- Boil pasta: Preheat your oven to 350°F (175°C). Boil the spaghetti in salted water for 1–2 minutes less than the package directions indicate, as the pasta will finish cooking in the oven. Drain well.
- Sauté aromatics: In a large skillet over medium heat, warm the olive oil or butter. Add the finely chopped onion and green bell pepper (if using), sautéing for 4–5 minutes until soft. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Make sauce base: Stir in the undrained diced tomatoes with green chiles, condensed cream of chicken soup, softened cream cheese, and ¾ cup of low-sodium chicken broth. Cook while stirring until the mixture becomes smooth and well combined.
- Season: Add smoked paprika, garlic powder, onion powder, chili flakes or cayenne (if using), kosher salt, and black pepper to the sauce. Taste and adjust seasoning as needed.
- Add chicken & cheese: Fold in the cooked shredded chicken and 1 cup (100 g) of shredded sharp cheddar cheese. If the sauce is too thick, add more chicken broth a little at a time until it becomes creamy in texture, not gluey.
- Combine with pasta: Toss the prepared sauce with the drained spaghetti, ensuring the pasta is evenly coated.
- Pan it: Transfer the coated spaghetti and sauce mixture to a greased 9×13 inch (23×33 cm) baking dish, spreading it evenly.
- Top & bake: Sprinkle the remaining 1 cup (100 g) of shredded cheddar cheese evenly over the top. Bake in the preheated oven for 15–20 minutes until the dish is bubbling and the cheese on top is melted and lightly golden.
- Finish: Remove from oven and let it rest for 5 minutes to allow the sauce to set slightly for easy serving.
- Serve: Garnish with chopped parsley. When reheating leftovers, add extra chicken broth or a splash of pasta water to maintain a creamy texture.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- If you prefer it spicier, increase the chili flakes or cayenne pepper.
- You can substitute cream of chicken soup with a homemade version to reduce sodium.
- Make sure not to overcook the pasta before baking to avoid mushy noodles.
- Leftovers reheat well; just add a bit of broth to loosen the sauce.
