This creamy chicken spaghetti is the ultimate comfort food. It’s rich and cheesy, packed with tender chicken and flavorful pasta tossed in a creamy, savory sauce. Whether you’re feeding a hungry family or meal-prepping for the week, this dish is a guaranteed crowd-pleaser.
Ingredients:
12 oz spaghetti (about 3/4 of a standard box)
2 cups cooked, shredded chicken
2 tablespoons butter
1 small onion, finely chopped
3 cloves garlic, minced
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
1 cup chicken broth
2 cups shredded cheddar cheese, divided
1/2 teaspoon paprika (optional)
Salt and black pepper to taste
Chopped parsley for garnish
Instructions:
Begin by preheating your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following package instructions. Drain and set aside.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Next, stir in the cream of chicken and cream of mushroom soups. Add the sour cream and chicken broth, whisking until the sauce is smooth and well combined. Once the mixture is warmed through, stir in one cup of shredded cheddar cheese. Continue stirring until the cheese melts and the sauce becomes creamy and thick.
Season the sauce with salt, black pepper, and paprika, if using. Add the shredded chicken to the sauce and stir to coat. Then add the cooked spaghetti, gently tossing everything together until the pasta and chicken are evenly coated in the creamy mixture.
Pour the entire mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cup of cheddar cheese evenly over the top. Bake uncovered for 20–25 minutes or until the cheese is melted and bubbling and the edges are slightly golden.
Remove from the oven and let it sit for a few minutes before serving. Garnish with freshly chopped parsley for a touch of freshness and color.
This creamy chicken spaghetti is delicious as-is, but feel free to customize it to your taste. Add diced bell peppers, sautéed mushrooms, or even a handful of spinach to sneak in some veggies. For a spicy kick, toss in a pinch of crushed red pepper flakes.
It’s hearty, cozy, and full of creamy, cheesy flavor—perfect for a family dinner or a potluck favorite that’s sure to impress.
Creamy Chicken Spaghetti
Ingredients
- 12 oz spaghetti half a box
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 2 tbsp butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup (or use two of the same kind if preferred)
- 1 cup sour cream
- 1 cup chicken broth
- 2 cups shredded cheddar cheese divided
- 1/2 tsp smoked paprika optional
- Salt & black pepper to taste
- 1/4 tsp crushed red pepper flakes optional, for a little heat
- 2 tbsp chopped parsley for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté aromatics: In a large skillet, melt the butter over medium heat. Add the onion and cook until soft and translucent (about 4–5 minutes). Add garlic and cook for another 30 seconds.
- Mix the sauce: Stir in the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth. Stir until smooth and combined. Add 1 cup of shredded cheese, and mix until melted and creamy.
- Season with paprika, salt, pepper, and red pepper flakes if using.
- Combine everything: Add the cooked spaghetti and shredded chicken to the sauce. Toss until everything is evenly coated.
- Transfer to a baking dish: Pour the mixture into a greased 9x13-inch baking dish. Top with the remaining 1 cup of cheddar cheese.
- Bake for 20–25 minutes, or until hot and bubbly.
- Garnish with chopped parsley and serve warm.
