Spaghetti is loved by most people but giving a touch of chicken to them is a plus of taste and also a plus of health benefits. Chicken Spaghetti is a healthy and tasty recipe that can be prepared within a few minutes of cooking.
This delicious and easy-to-make dish is perfect for a family dinner or a casual get-together with friends. Now, I will provide you with a step-by-step guide on how to make chicken spaghetti, from ingredients to serving.
Ingredients for Chicken Spaghetti
All you will need are the following ingredients in order to make the best chicken spaghetti recipe:
- Spaghetti
- Cooked chicken, shredded or diced
- Cream of mushroom soup
- Cream of chicken soup
- Diced tomatoes and green chilies
- Small onion, chopped
- Green bell pepper, chopped
- Shredded cheddar cheese
- Garlic powder
- Salt and pepper
How to make it
I always follow the below simple process to make delicious chicken spaghetti at home:
Cook the spaghetti, drain, and set aside.
Heat up your oven to 350°F. In a large skillet, cook the chicken over medium heat until it's no longer pink. Once cooked, remove from heat and set aside.
In the same skillet, you used to cook the chicken, sauté the onion and green bell pepper until they're soft and fragrant. Add the cans of cream of mushroom soup, cream of chicken soup, and diced tomatoes and green chilies to the skillet. Stir everything together until it's well combined.
Add the cooked chicken, garlic powder, and salt and pepper to taste the skillet. Mix everything together until the chicken is well coated with the sauce. Add the cooked spaghetti and mix everything together again.
Transfer the mixture to a large baking dish. Top with shredded cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Pro Tips for Chicken Spaghetti
Mind my tips and ideas given below which are helpful to make your dish more attractive and tasty.
Use leftover cooked chicken or rotisserie chicken to save time. Always feel free to add more or less of any ingredient to suit your taste preferences. Add some crushed red pepper flakes if you like a little bit of heat. Lastly, top the dish with some fresh herbs, such as parsley or basil, for added flavor and color.
How to store it
If you want to store Chicken Spaghetti, you should first let it cool down to room temperature. Then, transfer it into an airtight container and place it in the refrigerator. It can last up to 3-4 days in the fridge. If you want to store it for a longer period, you can freeze it for up to 2 months. Make sure to label the container with the date and contents to avoid confusion. When reheating, ensure it is thoroughly heated to prevent any potential bacterial growth.
FAQs
Can I use a different type of pasta instead of spaghetti?
you can use any type of pasta you like, such as penne or fettuccine.
Can I use canned chicken instead of cooked chicken?
you can use canned chicken if you don't have cooked chicken on hand. Just make sure to drain it before adding it to the skillet.
Can I make this dish ahead of time?
you can prepare the dish ahead of time and store it in the refrigerator for up to 2 days before baking it.
Can I freeze chicken spaghetti?
you can freeze chicken spaghetti. Just make sure to store it in an airtight container and it will keep for up to 3 months in the freezer.
Can I use different types of cheese in this recipe?
you can use different types of cheese, such as mozzarella or pepper jack, to change the flavor of the dish.
Conclusion
Chicken spaghetti which I made and shared the idea of making at home with you, is a special and much easy dish that is perfect for any occasion. With quite a few simple ingredients and a simple making process, you can create a delicious and satisfying meal that everyone will love. Try this recipe today and enjoy a new twist on a classic pasta dish.
Chicken Spaghetti
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 9x13 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.
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.
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