Description

This Chicken Spaghetti is an easy-to-make, creamy pasta dish with tender chicken, a rich tomato-based sauce, and a perfect blend of spices. It’s a hearty, filling meal that’s sure to become a family favorite. With minimal prep and cook time, this dish is perfect for busy nights!

Ingredients

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts (or thighs), cooked and shredded
1 medium onion, diced
2 cloves garlic, minced
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1 (14.5 oz) can diced tomatoes (drained)
1 cup chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon ground paprika
Salt and pepper, to taste
8 oz spaghetti, cooked and drained
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
Fresh parsley (optional, for garnish)

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Instructions

Cook the Chicken:
In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts (or thighs) and cook until fully cooked through, about 7-10 minutes per side. Remove from the skillet, let it cool slightly, and shred the chicken with two forks.
Sauté the Veggies:
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1 minute, until fragrant.
Make the Sauce:
Stir in the cream of mushroom soup, cream of chicken soup, drained diced tomatoes, chicken broth, Italian seasoning, paprika, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce is warmed through.
Combine the Chicken and Pasta:
Add the shredded chicken to the sauce and stir to combine. Then, add the cooked spaghetti and toss until everything is evenly coated.
Add the Cheese:
Stir in the shredded cheddar cheese and grated Parmesan cheese, mixing until the cheese is melted and the sauce becomes creamy and smooth.
Serve:
Serve the Chicken Spaghetti hot, garnished with fresh parsley if desired. Enjoy!

Notes

You can swap the cream of mushroom soup for a different flavor if preferred (like cream of celery).
For a spicier version, add a pinch of red pepper flakes or a small can of green chilies to the sauce.

This dish is great for meal prep and can be stored in the fridge for up to 3 days.