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Ingredients for the Best Chicken Spaghetti
To make this delicious Chicken Spaghetti, you’ll need the following ingredients:
- 1 lb spaghetti (or any pasta of choice)
- 2 cups cooked chicken (shredded or diced)
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can Rotel diced tomatoes and green chilies (mild or spicy)
- 1 ½ cups shredded cheddar cheese (divided)
- 1 cup chicken broth
- 1 small onion (diced)
- ½ cup bell pepper (diced, any color)
- 2 cloves garlic (minced)
- 2 tablespoons butter or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Directions for the Best Chicken Spaghetti
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat the butter or olive oil over medium heat. Add the diced onions and bell peppers and sauté for 5-7 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
- Mix the sauce: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, Rotel tomatoes, chicken broth, garlic powder, onion powder, salt, and pepper. Stir in the sautéed vegetables, cooked chicken, and 1 cup of shredded cheddar cheese.
- Combine with the spaghetti: Add the cooked spaghetti to the sauce mixture and gently toss until the pasta is evenly coated.
- Transfer to baking dish: Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese on top.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly on top.
- Garnish and serve: Remove from the oven and let the Chicken Spaghetti cool for a few minutes. Garnish with fresh parsley, if desired, and serve hot.
Kitchen Equipment You’ll Need
- Large pot for cooking pasta
- Large skillet for sautéing vegetables
- Mixing bowl for combining ingredients
- 9×13-inch baking dish
- Wooden spoon or spatula
- Cheese grater (if shredding cheese)
Tips for Making the Best Chicken Spaghetti
- Rotisserie chicken shortcut: To save time, use shredded rotisserie chicken. It’s convenient and already flavorful.
- Cook the pasta al dente: Make sure to cook the pasta just until it’s firm to the bite (al dente). Since it will cook more in the oven, this prevents the pasta from becoming mushy.
- Add veggies: Feel free to add extra vegetables to the mix, like spinach, mushrooms, or zucchini. Just sauté them with the onions and peppers before adding to the sauce.
- Make it spicy: For a little heat, use spicy Rotel tomatoes or add diced jalapeños.
- Cheese options: While cheddar is classic, you can also use mozzarella, Monterey Jack, or a combination for an extra gooey, cheesy top.
Storage and Leftovers
Chicken Spaghetti is perfect for leftovers and reheats well. Here’s how to store it:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze Chicken Spaghetti for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container or zip-top bag. Thaw in the fridge overnight before reheating.
- Reheating: To reheat, place individual portions in the microwave for 1-2 minutes, or reheat in a 350°F oven for 15-20 minutes until warmed through.
Pairing Suggestions
Chicken Spaghetti is a rich, filling dish that pairs wonderfully with a few lighter sides. Here are some great options to serve alongside:
- Garlic bread: Classic garlic bread or cheesy breadsticks are perfect for soaking up the creamy sauce.
- Salad: A fresh green salad with a light vinaigrette adds brightness and cuts through the richness of the spaghetti.
- Roasted vegetables: Roasted broccoli, asparagus, or Brussels sprouts would complement the creamy flavors without being too heavy.
- Wine pairing: A crisp Chardonnay or a light Pinot Grigio pairs beautifully with this dish, balancing out the creaminess.
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