This creamy Chicken Spaghetti is an easy weeknight meal that can feed a crowd quickly! It's with cream of chicken soup, canned Rotel tomatoes, shredded cheese, and fresh bell peppers and onion.
Looking for more easy pasta recipes? Try my easy alfredo or homemade tomato spaghetti next!
About This Recipe
If you want a tasty meal that comes together quickly, then this chicken spaghetti will do the trick! What I love about this recipe is that it takes very simple pantry ingredients and transforms them into something better. I could definitely see this dish being on one of those cooking shows where the chefs are given a handful of "less-than-stellar" pantry items and have to create something gourmet.
This chicken spaghetti is creamy, cheesy, and has just the smallest kick to it. I wouldn't say it's spicy, but there is definitely something there from the canned tomatoes with chiles. If you don't like spice, you could always just use diced tomatoes with herbs instead.
Key Ingredients
Spaghetti: Of course, we need some spaghetti! But any pasta shape will work for this.
Onions & garlic: Add savory depth to the cheese sauce.
Chicken breast: I just boiled a few chicken breasts and chopped them into cubes. You could also use a rotisserie chicken.
Cream of chicken: I used a 10.5-ounce can of condensed soup.
Rotel tomatoes: Adds acidity and a little bit of spice.
Chicken broth: This helps bring the sauce together. I used low-sodium, because I find the cream of chicken is salty enough.
Cheese: I used both mozzarella and cheddar cheese. Mozzarella gives creaminess to the sauce, while cheddar cheese adds some sharpness.
Green pepper: Adds some freshness to all the canned foods.
Olive oil: For sauteeing the veggies.
Salt & pepper: I did not add any salt, but I've left it here since you may need to add some if you use low-sodium products.
Instructions
STEP 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the onions, garlic, and green peppers for 5-6 minutes until softened.
STEP 2: Add the chicken broth, cream of chicken, and Rotel tomatoes (with the juice). Bring to a boil, then reduce to a gentle simmer for 2-3 minutes.
STEP 3: Make sure the heat is very low as you stir in the cheddar, mozzarella, and chicken breast. Cook until the cheese melts, then season with salt and pepper to taste.
STEP 4: Remove from the heat. Add the cooked spaghetti to the pan and toss everything together until the pasta is coated with the sauce. Enjoy!
๐ Recipe
Chicken Spaghetti
Ingredients
- 10 ounces spaghetti
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 medium green pepper (diced)
- 1 cup chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10-ounce) can Rotel tomatoes (or any canned tomatoes with green chiles)
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 2 cups cooked chicken breast (chopped)
- salt & pepper (to taste)
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the onions, garlic, and green peppers for 5-6 minutes until softened.
- Add the chicken broth, cream of chicken, and Rotel tomatoes (with the juice). Bring to a boil, then reduce to a gentle simmer for 2-3 minutes.
- Make sure the heat is very low as you stir in the cheddar, mozzarella, and chicken breast. Cook until the cheese melts, then season with salt and pepper to taste.
- Remove from the heat. Add the cooked spaghetti to the pan and toss everything together until the pasta is coated with the sauce. Enjoy!
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