Chicken spaghetti

Here’s a creamy, cheesy Chicken Spaghetti recipe 🍝
Comfort food that’s easy to make for dinner or meal prep.

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Chicken Spaghetti

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)

• 8 oz spaghetti (uncooked)

• 2 tbsp butter

• 1 small onion, chopped

• 1 small green bell pepper, chopped

• 2 cloves garlic, minced

• 1 can (10.5 oz) cream of mushroom soup

• 1 can (10.5 oz) cream of chicken soup

• 1 cup chicken broth

• 1 cup shredded cheddar cheese (plus extra for topping)

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• ½ tsp paprika (optional)

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Instructions

1. Cook spaghetti

   • Boil pasta until al dente. Drain and set aside.

2. Cook veggies

   • In a large skillet, melt butter.

   • Sauté onion, bell pepper, and garlic until soft.

3. Make sauce

   • Add cream of mushroom soup, cream of chicken soup, and chicken broth.

   • Stir until smooth and heated through.

4. Combine

   • Add shredded chicken and cooked spaghetti.

   • Stir in 1 cup cheddar cheese, salt, pepper, and paprika.

   • Mix until well combined.

5. Bake (optional but recommended)

   • Transfer to a greased 9×13-inch baking dish.

   • Top with extra cheddar cheese.

   • Bake at 180°C / 350°F for 20–25 minutes until bubbly and cheese melts.

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Tips

• Shortcut: Use leftover rotisserie chicken for flavor and speed.

• Spicier version: Add a dash of hot sauce or diced jalapeños.

• Creamier: Stir in ½ cup sour cream before baking.

If you want, I can also give a slow cooker chicken spaghetti version that’s super hands-off.