Description
This Chicken Spaghetti Recipe is a comforting and cheesy baked pasta casserole that is perfect for a delicious family dinner. Tender chicken, bell peppers, and onions are combined with a creamy sauce, then baked with spaghetti and cheddar cheese until golden and bubbly. Easy to make and sure to be a crowd-pleaser!
Ingredients
Scale
Spaghetti:
- 12 ounces spaghetti
Chicken Mixture:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 2 cloves garlic (minced)
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10-ounce) can diced tomatoes with green chilies (undrained)
- ½ cup chicken broth
- 1½ cups shredded cheddar cheese (divided)
- ½ teaspoon paprika
- Chopped parsley (for garnish)
Instructions
- Preheat the oven and prepare baking dish: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook the spaghetti: Cook the spaghetti in salted water until al dente. Drain and set aside.
- Cook the chicken: Brown chicken pieces in olive oil, season with salt and pepper. Remove and set aside.
- Sauté vegetables and make sauce: Sauté onion and bell pepper, then add garlic. Stir in cream of chicken soup, tomatoes, and broth. Simmer.
- Combine ingredients: Return chicken to the skillet, add 1 cup of cheese. Mix in cooked spaghetti.
- Bake: Transfer mixture to baking dish, top with remaining cheese and paprika. Bake until bubbly.
- Serve: Garnish with parsley before serving.
Notes
- You can substitute rotisserie chicken to save time.
- Add mushrooms or jalapeños for extra flavor.
- This dish freezes well—assemble and freeze before baking.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
