Easy Chicken Spaghetti Recipe

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Creamy, cheesy, and bursting with flavor, this Easy Chicken Spaghetti Recipe is comfort food at its finest. Tender shredded chicken mingles with perfectly cooked spaghetti, all enveloped in a luscious cream sauce that’s studded with mushrooms, diced bell peppers, and a hint of garlic. Finished with a generous sprinkle of shredded cheddar and a dash of fresh parsley, each bite delivers warmth and satisfaction—just what you need after a long day.

What makes this dish truly irresistible is its balance of hearty ingredients and smooth texture. It’s the kind of recipe that brings the whole family to the table, eager for seconds. Plus, it’s incredibly simple to put together, making it an ideal choice for busy weeknights, potlucks, or when you want a no-fuss meal that still feels indulgent.

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Ingredients for Easy Chicken Spaghetti Recipe

• 12 oz spaghetti noodles
• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 cup chicken broth
• 1/2 cup diced red bell pepper
• 1/2 cup sliced mushrooms (optional)
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley or chives for garnish

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Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook until al dente, according to package directions. Drain and set aside, tossing lightly with a bit of olive oil to prevent sticking.

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Step 2: Sauté the Vegetables

In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced onion and bell pepper, and sauté for 3–4 minutes until they begin to soften. Add the mushrooms (if using) and garlic, and cook for another 2–3 minutes, stirring occasionally until fragrant and tender.

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Step 3: Make the Creamy Sauce

Lower the heat and stir in the cream of mushroom soup, sour cream, and chicken broth. Mix until the sauce is smooth and heated through. Add in 1 cup of shredded cheddar cheese and stir until melted and creamy.

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Step 4: Add Chicken and Combine

Fold the shredded chicken into the sauce mixture and cook for 2–3 more minutes until everything is hot and well combined. Taste and season with salt and black pepper as needed.

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Step 5: Combine with Pasta

Add the cooked spaghetti to the skillet or pour everything into a large mixing bowl. Toss well until the pasta is fully coated with the creamy chicken mixture.

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Step 6: Final Touches

Serve the chicken spaghetti hot, topped with additional cheddar cheese and a sprinkle of freshly chopped parsley or chives for a bright, fresh contrast. Optional: transfer to a baking dish, sprinkle with cheese, and broil for 2–3 minutes for a melted, bubbly top.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 520
• Protein: 32g
• Carbohydrates: 42g
• Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 750mg
• Fiber: 2g
• Sugar: 4g

Note: These are approximate values and may vary based on exact ingredients used.

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Frequently Asked Questions

1. Can I use a different type of pasta?

Yes! While spaghetti is traditional, penne, rotini, or linguine also work well.

2. Can I make this dish ahead of time?

Absolutely. You can prepare it up to 24 hours in advance and refrigerate. Just reheat gently and top with fresh cheese before serving.

3. What vegetables can I add or substitute?

You can add zucchini, spinach, broccoli, or substitute bell pepper with green beans or peas depending on what you have on hand.

4. Can I make this recipe gluten-free?

Yes, use gluten-free pasta and ensure your cream of mushroom soup is gluten-free too.

5. Is there a dairy-free option?

You can substitute the sour cream and cheese with plant-based alternatives and use a dairy-free cream of mushroom soup.

6. What kind of chicken should I use?

Rotisserie chicken is quick and flavorful, but you can also use poached, grilled, or leftover baked chicken.

7. Can I bake this dish?

Definitely. After mixing everything, place it in a baking dish, top with cheese, and bake at 375°F (190°C) for 20 minutes until bubbly.

8. How do I prevent the pasta from drying out when reheating?

Add a bit of milk, cream, or chicken broth before reheating to restore its creamy consistency.

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