Easy Cheesy Chicken Spaghetti
Get ready to indulge in the ultimate comfort food with this Easy Cheesy Chicken Spaghetti! Perfect for busy weeknights or satisfying a crowd, this creamy, cheesy pasta bake combines tender shredded chicken, hearty spaghetti, and a rich, savory sauce made with cream of chicken soup, diced tomatoes with green chilies, and melty cheddar and mozzarella cheeses. Sautéed onions, bell peppers, and garlic add a burst of flavor, while a golden baked topping introduces the perfect finishing touch. Ready in just 45 minutes, this easy-to-make recipe is a family favorite packed with bold Tex-Mex-inspired flair. Serve it straight from the oven, garnished with fresh parsley, for a hearty and irresistible meal everyone will love!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 cups cooked chicken (shredded or diced)
- 2 tbsp butter
- 1 large onion (diced)
- 1 medium green bell pepper (diced)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika (optional, for garnish)
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and green bell pepper, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chicken broth, cream of chicken soup, and diced tomatoes with green chilies to the skillet. Stir until well combined.
Lower the heat to medium-low and mix in the shredded cheddar cheese and mozzarella cheese, stirring until the cheese is melted and the sauce is creamy.
Season the sauce with salt, black pepper, and paprika (if using).
Add the cooked spaghetti and shredded chicken to the skillet. Toss everything together until the spaghetti is fully coated in the sauce and the chicken is evenly distributed.
Transfer the mixture to a greased 9x13-inch baking dish. Smooth out the top with a spatula.
Sprinkle extra shredded cheddar cheese (optional) on top for a cheesy crust.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the dish is bubbly and lightly golden on top.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.2 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 488 mg | 38% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 632 mg | 13% | |
*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.
