Creamy Chicken Spaghetti
creamy Chicken Spaghetti recipe that's comforting, flavorful, and perfect for any day of the week:
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.