Creamy Chicken Spaghetti
Creamy Chicken Spaghetti
Ingredients
For the Chicken and Pasta
- 1 pound chicken breast
- 8 ounces spaghetti, cooked al dente
For the Sauce
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 block cream cheese
- 1 can Rotel, undrained
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
For the Cheese Topping
- 1 cup shredded cheddar cheese
- 1/2 cup Parmesan cheese
Instructions
- 1
Bring a large pot of water to a rolling boil. Carefully add the 1 pound of chicken breast and boil until the chicken is thoroughly cooked through, about 15-20 minutes. While the chicken cooks, you can begin preparing the sauce ingredients.
⏱️ 20 min
- 2
Once the chicken is cooked, remove it from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside.
⏱️ 5 min
- 3
In a large skillet or Dutch oven, heat the 1 tablespoon of olive oil over medium heat. Add the 1/2 diced onion and sauté until it has softened and become translucent, about 5-7 minutes. Add the 2 cloves of minced garlic and continue to sauté for an additional 1 minute until fragrant.
⏱️ 8 min
- 4
To the skillet with the sautéed aromatics, add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the 1/2 block of cream cheese, 1 can of Rotel (undrained), 1 can of cream of chicken soup, 1 can of cream of mushroom soup, and 1 cup of chicken broth. Stir all ingredients well, continuously, until the cream cheese is completely melted and the sauce achieves a smooth, creamy consistency.
⏱️ 7 min
- 5
Preheat your oven to 375°F (190°C). Add the cooked and shredded chicken to the prepared sauce in the skillet. Then, add the 8 ounces of cooked al dente spaghetti. Stir thoroughly to ensure all ingredients are well combined and every strand of spaghetti is coated in the rich sauce.
⏱️ 5 min•🌡️ 375
- 6
Stir in 1 cup of shredded cheddar cheese and 1/2 cup of Parmesan cheese into the spaghetti mixture until both cheeses are melted and fully incorporated, creating a gooey, cheesy blend.
⏱️ 3 min
- 7
Pour the entire chicken spaghetti mixture into a 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min
- 8
Bake the chicken spaghetti in the preheated oven for 20-25 minutes, or until the dish is bubbly around the edges and golden brown on top. For an extra golden crust, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 9
Allow the dish to cool slightly for about 5-10 minutes before serving. This helps the sauce set and makes it easier to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Spaghetti
For the Chicken and Pasta
- 1 pound chicken breast
- 8 ounces spaghetti, cooked al dente
For the Sauce
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 block cream cheese
- 1 can Rotel, undrained
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
For the Cheese Topping
- 1 cup shredded cheddar cheese
- 1/2 cup Parmesan cheese
Instructions
- 1
Bring a large pot of water to a rolling boil. Carefully add the 1 pound of chicken breast and boil until the chicken is thoroughly cooked through, about 15-20 minutes. While the chicken cooks, you can begin preparing the sauce ingredients.
⏱️ 20 min - 2
Once the chicken is cooked, remove it from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside.
⏱️ 5 min - 3
In a large skillet or Dutch oven, heat the 1 tablespoon of olive oil over medium heat. Add the 1/2 diced onion and sauté until it has softened and become translucent, about 5-7 minutes. Add the 2 cloves of minced garlic and continue to sauté for an additional 1 minute until fragrant.
⏱️ 8 min - 4
To the skillet with the sautéed aromatics, add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the 1/2 block of cream cheese, 1 can of Rotel (undrained), 1 can of cream of chicken soup, 1 can of cream of mushroom soup, and 1 cup of chicken broth. Stir all ingredients well, continuously, until the cream cheese is completely melted and the sauce achieves a smooth, creamy consistency.
⏱️ 7 min - 5
Preheat your oven to 375°F (190°C). Add the cooked and shredded chicken to the prepared sauce in the skillet. Then, add the 8 ounces of cooked al dente spaghetti. Stir thoroughly to ensure all ingredients are well combined and every strand of spaghetti is coated in the rich sauce.
⏱️ 5 min•🌡️ 375 - 6
Stir in 1 cup of shredded cheddar cheese and 1/2 cup of Parmesan cheese into the spaghetti mixture until both cheeses are melted and fully incorporated, creating a gooey, cheesy blend.
⏱️ 3 min - 7
Pour the entire chicken spaghetti mixture into a 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min - 8
Bake the chicken spaghetti in the preheated oven for 20-25 minutes, or until the dish is bubbly around the edges and golden brown on top. For an extra golden crust, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 9
Allow the dish to cool slightly for about 5-10 minutes before serving. This helps the sauce set and makes it easier to serve.
⏱️ 5 min