Description
This Chicken Spaghetti is a creamy, cheesy, and slightly spicy comfort food classic that’s quick and easy to make—perfect for busy weeknights or cozy family dinners.
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 (diced tomatoes with green chiles)
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 2 cups cooked chicken breast, chopped
- Salt and pepper, to taste
Instructions
- Cook the spaghetti according to package directions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat and sauté onion, garlic, and green pepper until softened, about 5–6 minutes.
- Add chicken broth, cream of chicken soup, and Rotel tomatoes (with juice). Bring to a boil, then reduce heat and simmer for 2–3 minutes.
- Stir in cheddar and mozzarella cheese until melted and creamy. Add chopped chicken and season with salt and pepper to taste.
- Remove from heat and toss in the cooked spaghetti, stirring until well coated with the sauce.
Notes
- Use plain diced tomatoes instead of Rotel for a milder flavor.
- Swap cheddar with pepper jack for a spicier kick.
- Try different pasta shapes like penne or rotini.
- For a baked version, transfer to a casserole dish, top with extra cheese, and bake until bubbly.
- Add vegetables like mushrooms or spinach for extra nutrition.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
