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Chicken spaghetti recipe in turquoise baking dish with melted cheddar cheese, tender chicken, spaghetti noodles and diced tomatoes for easy comfort food casserole dinner

Easy Chicken Spaghetti Recipe

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Aliana Recipes
This creamy chicken spaghetti combines tender pasta with a rich cheese sauce for the ultimate comfort meal. It uses simple pantry staples to create a dinner my family requests constantly.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings:8 People
Course:Dinner
Cuisine:American
Calories:520kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb spaghetti noodles Cooked al dente
  • 3 cups cooked chicken, shredded Rotisserie works well
  • 1 can diced tomatoes with green chilies (10 oz) Do not drain
  • 1 can cream of mushroom soup (10.75 oz)
  • 1 can cream of chicken soup (10.75 oz)
  • 1 medium onion, diced White or yellow
  • 1 bell pepper, diced Any color
  • 2 cups sharp cheddar cheese, shredded Divided use
  • 1 cup mozzarella cheese, shredded For melting
  • ½ cup chicken broth Low sodium if preferred
  • 2 teaspoon garlic powder Adjust to taste
  • 1 teaspoon Italian seasoning Dried herbs

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large skillet For vegetables and chicken
  • 1 Mixing bowl For sauce
  • 1 9x13 Baking dish Glass or ceramic

Method
 

  1. Boil spaghetti in salted water until al dente so it holds its texture in the oven.
  2. Sauté onion and bell pepper in a large skillet until they are softened.
  3. Add chicken, tomatoes, and seasonings to the skillet until heated through.
  4. Whisk the soups and chicken broth in a bowl until the liquid is smooth.
  5. Toss the pasta, chicken mixture, sauce, and half the cheese until thoroughly coated.
  6. Transfer to a greased baking dish and top with remaining cheese for the crust.
  7. Bake at 350°F for 30 minutes until the top is bubbly and golden.
  8. Rest for 5 minutes before serving to allow the sauce to set.

Nutrition

Serving: 360gCalories: 520kcalCarbohydrates: 48gProtein: 32gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 85mgSodium: 950mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 15mgCalcium: 35mgIron: 10mg

Notes

Reserve some pasta water before draining to adjust the sauce consistency later. I learned this prevents the casserole from becoming too thick or dry during the baking process.