Country Chicken Spaghetti
Indulge in the comforting flavors of Country Chicken Spaghetti, a hearty casserole-style pasta dish that's a true crowd-pleaser. This Southern-inspired recipe combines tender, golden-seared chicken breast, vibrant bell peppers, and a creamy, flavor-packed sauce made with diced tomatoes, cream of mushroom soup, and shredded cheddar cheese. Tossed with perfectly al dente spaghetti and baked to bubbly perfection, it’s the ultimate fusion of comfort food classics. Whether you’re hosting a family dinner or meal-prepping for the week, this easy-to-follow recipe delivers cozy, homestyle vibes in under an hour. Garnish with fresh parsley for a pop of color and an extra touch of freshness! Perfect for fans of creamy pasta bakes and anyone craving rustic, home-cooked charm.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 14.5 ounces diced tomatoes, canned
- 10.5 ounces cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 cup chicken broth
- 12 ounces spaghetti
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to rest.
In the same skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and diced green bell pepper. Cook for 4-5 minutes, stirring regularly, until the vegetables are softened.
Add the canned diced tomatoes (with their juice), cream of mushroom soup, heavy cream, and chicken broth to the skillet. Stir well to combine and let the mixture simmer for about 5 minutes.
While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
Shred the cooked chicken into bite-sized pieces using two forks and add it to the sauce. Stir in 1 1/2 cups of shredded cheddar cheese, reserving the remaining cheese for later. Mix until the cheese melts and the sauce is smooth.
Add the cooked spaghetti to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Preheat the oven to 375°F (190°C). Transfer the spaghetti mixture to a greased 9x13-inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 6849 mg | 298% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 27.4 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2048 mg | 158% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2484 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
