Introduction:

Chicken Spaghetti is a comforting, creamy pasta dish made with tender chicken, spaghetti noodles, and a cheesy sauce, often flavored with tomatoes and peppers. This easy, one-dish meal is perfect for a family dinner or a potluck, offering a delicious blend of flavors and textures that everyone will love.

The History of Chicken Spaghetti:

Chicken Spaghetti is a popular casserole dish in Southern and Midwestern American cuisine, with roots that likely date back to mid-20th century home cooking. It evolved as a way to use up leftover chicken and pantry staples, combining them into a simple, hearty meal. The dish has since become a beloved staple in many households, appreciated for its versatility and comforting flavor.

Ingredients Breakdown:

Main Ingredients:
- 2 cups cooked chicken, shredded or diced
- 8 oz spaghetti, broken into thirds
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning

Step-by-Step Recipe:

Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Prepare the Chicken Mixture:
- In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
- Stir in the condensed soups, diced tomatoes with green chilies, and chicken broth. Mix well and bring to a simmer.
- Add the shredded chicken, Italian seasoning, salt, and pepper. Stir to combine.
Combine and Bake:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked spaghetti with the chicken mixture. Stir until the pasta is evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
- Let the Chicken Spaghetti cool slightly before serving. Enjoy warm.

Tips for the Perfect Chicken Spaghetti:

Use Rotisserie Chicken: Save time by using a store-bought rotisserie chicken for easy shredding.
Avoid Overcooking the Pasta: Cook the spaghetti just until al dente, as it will continue to cook in the oven.
Enhance the Flavor: Add extra seasoning or a dash of hot sauce for more flavor depth.

Variations and Customizations:

Spicy Version: Add chopped jalapeños or red pepper flakes for extra heat.
Vegetarian Option: Substitute chicken with mushrooms or another protein like tofu and use vegetable broth.
Cheese Variations: Use a mix of cheeses like mozzarella, Parmesan, or Monterey Jack for different flavors.

Health Considerations and Nutritional Value:

High in Protein: Provides a good amount of protein from chicken and cheese, making it a filling meal.
Caloric Content: Relatively high in calories and fat due to cheese and creamy soups; consider lighter soup options to reduce calories.
Contains Essential Nutrients: Offers vitamins and minerals from vegetables and protein sources, but may be high in sodium due to canned soups.

FAQ:

Can I make Chicken Spaghetti ahead of time?
- Yes, prepare the dish up to the baking step and refrigerate. Bake when ready to serve.
How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I freeze Chicken Spaghetti?
- Yes, freeze before baking. Thaw overnight in the refrigerator and bake as directed.
What can I substitute for cream of mushroom soup?
- Use cream of celery soup or make a homemade white sauce as an alternative.
How can I make this dish lighter?
- Use low-fat cheese and light versions of the soups, or replace the cream soups with a homemade broth-based sauce.

Chicken Spaghetti

Chicken Spaghetti is a creamy, cheesy pasta dish with tender chicken, tomatoes, and peppers, baked to perfection for a comforting meal. It's an easy, flavorful casserole that's perfect for family dinners and gatherings.

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Prep Time 15

Cook Time 40

Total Time 53

Ingredients

2 small boneless skinless chicken breasts
2 teaspoons Italian Seasoning
Salt/Pepper
2 Tablespoons olive oil
4 Tablespoons butter
1 small yellow onion diced
3 cloves garlic minced
4 Tablespoons flour
1 ½ cups chicken broth
¾ cup milk
4 oz. cream cheese softened
1 cup cheddar cheese shredded
10 oz. diced tomatoes & green chilies
8 oz. Thin Spaghetti
1 cup mozzarella cheese shredded
red pepper flakes & chopped parsley to garnish

Instructions

Preheat oven to 400 degrees.

Cook the Chicken (Optional. You may also use cooked chicken.)

Slice the chicken in half lengthwise to create 2 thinner slices. Pat dry and season lightly with salt/pepper and Italian seasoning.
Heat the olive oil over medium-high heat and sear the chicken on each side for 5-6 minutes. Remove and set aside. Dice into bite-sized pieces once cool enough to handle.

Make the Sauce

Reduce heat to medium low. Melt the butter in the same pot and use a silicone spatula to clean the chicken bits from the bottom. This is called “fond” and it gives the sauce a nice flavor.
Add the onions and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute.
Sprinkle flour over the onions and toss to coat. Cook for 2 minutes, until you can no longer smell flour.
Add the chicken broth in splashes to maintain the thickness of the roux. Stir in between each splash. Add the milk next, a little bit at a time. Whisk until combined and smooth.
(Now is a good time to start boiling the water for the pasta. Cook it according to package instructions and drain once finished.)
Meanwhile, let the sauce simmer and reduce while the pasta water heats up. Add the softened cream cheese and stir continuously until melted and smooth. This is more difficult if the cream cheese is cold.
Reduce heat to low and let the base cool a bit. Sprinkle in the shredded cheddar and stir to combine.
If you’d like to thin the sauce out at all, add a little bit of the juice from the diced tomatoes, otherwise, drain the juice and add the tomatoes along with the chicken. Stir to combine.
Stir in the spaghetti. If you’re not using an oven-safe pot, transfer to a lightly greased 9×13 casserole dish.

Bake

Top with mozzarella cheese and bake uncovered for 15 minutes.
To brown the top slightly, broil it for 1-2 minutes at 475°, watch it closely during this time.
Remove from the oven. Garnish with red pepper flakes and fresh Parsley. Serve with a side of Garlic Bread with Cheese.

Notes

PRO Tips:
You can also use 2 cups of cooked chicken in this recipe, either leftover chicken or rotisserie. The benefit of cooking fresh chicken in the pot is that it transfers more flavor into the sauce.
Shred your own cheese from a block, it will melt better and give you much creamier results. Bagged shredded cheese contains cellulose which prevents it from melting as well in soups and sauces.
Don’t add the cheddar cheese when the base is very hot, or the dairy will separate and the consistency will be grainy. (This is outlined in the instructions as well.)
I prefer to use thin spaghetti for this recipe but you can use regular, angel hair, or other types of pasta noodles if that’s all you have.
This recipe is in The Cozy Cookbook on page 192!

Storage:
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Note that the consistency of the sauce won’t be exactly the same when reheated from frozen.

The nutrition information provide is an estimate and is per serving. There are 6 servings in this recipe.

Calories: 547kcal, Carbohydrates: 40g, Protein: 25g, Fat: 32g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 641mg, Potassium: 507mg, Fiber: 2g, Sugar: 5g, Vitamin A: 931IU, Vitamin C: 11mg, Calcium: 332mg, Iron: 2mg

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