Easy Chicken Spaghetti
A quick and comforting pasta dish that's perfect for busy weeknights and meal prep, featuring shredded chicken, creamy soups, and a blend of cheeses.
Ingredients
Pasta
- 1 lb spaghetti noodles (Cooked al dente)
Chicken
- 3 cups cooked chicken, shredded (Rotisserie works well)
Canned Ingredients
- 1 can diced tomatoes with green chilies (10 oz) Do not drain
- 1 can cream of mushroom soup (10.75 oz)
- 1 can cream of chicken soup (10.75 oz)
Vegetables
- 1 medium onion, diced (White or yellow)
- 1 bell pepper, diced (Any color)
Cheese
- 2 cups sharp cheddar cheese, shredded (Divided use)
- 1 cup mozzarella cheese, shredded (For melting)
Liquid
- 1/2 cup chicken broth (Low sodium if preferred)
Seasonings
- 2 tsp garlic powder (Adjust to taste)
- 1 tsp Italian seasoning (Dried herbs)
Instructions
Preparation
- Boil spaghetti in salted water until al dente so it holds its texture in the oven. Don't overcook! Al dente means it still has a little bite.
- Sauté onion and bell pepper in a large skillet until they are softened, about 5-7 minutes.
- Add chicken, diced tomatoes, and seasonings to the skillet until heated through, about 3-4 minutes.
- Whisk the soups and chicken broth in a bowl until smooth.
- Toss the pasta, chicken mixture, sauce, and half the cheese until thoroughly coated.
- Transfer to a greased baking dish and top with remaining cheese.
- Bake at 350°F for 30 minutes until the top is bubbly and golden.
- Rest for 5 minutes before serving to allow the sauce to set.
Notes
For meal prep, assemble and refrigerate up to 24 hours before baking, or freeze before baking for up to 3 months. Kid-friendly adaptations can include omitting the green chiles and adding extra cheese.