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Chicken Spaghetti

This third pregnancy has been so different.  Not necessarily because I feel like I’ve “been there, done that” already, but I do feel more relaxed in my anticipation.  I’ve been slowly working on the nursery- as opposed to having it finished the day I found out the gender with the girls.  I’m stocking up on clothes and gear, but I didn’t clear the store out the first shopping trip.  I have started a list of freezer meals I want to make before the baby comes this December though.  It feels a little early to start thinking about prepping in that regard, but it just gives me an excuse to make (and eat) all of the recipes in the meantime to see what I think will work best!

I love chicken spaghetti- but I don’t love the cream of mushroom soup that most recipes call for.  Partly because I never keep it in the pantry, but mostly because I don’t like the taste of it.  I decided to sub it out for cream cheese and the result was creamy and delicious!  For extra flavor (and ease) I like to use a rotisserie chicken.  This Chicken Spaghetti recipe is definitely making the list.

Chicken Spaghetti

4 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 795kcal
Author: Emily Grace

Ingredients

  • 2 cups cooked chicken
  • 3 cups dry spaghetti broken into two inch pieces
  • 2 cups grated sharp cheddar cheese
  • 1 8 oz package of cream cheese
  • 1/4 cup finely diced green pepper
  • 1/4 cup finely diced onion
  • 1 4 oz jar diced pimentos drained
  • 2 cups chicken broth
  • 1 tsp seasoned salt
  • 1/8 tsp cayenne pepper
  • Salt and pepper to taste
  • 1 cup additional grated sharp cheddar cheese

Instructions

  • Cook the spaghetti as directed on the box, careful not to overcook.
  • In a large skillet, combine cream cheese and 2 cups cheddar cheese over medium heat. Stir continuously until mixture begins to melt.
  • Gradually add the chicken broth until the mixture is creamy. (You want it to be creamy, not soupy, this may not require ALL of the broth).
  • Add in the green peppers, onion, pimentos, and spices.
  • Combine the noodles, sauce, and chicken in a large casserole dish. (If the mixture seems to dry at this stage, add in a small amount of the remaining broth as needed.)
  • Top with remaining cheese and bake at 350 degrees for 45 minutes or until bubbly.

Nutrition

Calories: 795kcal | Carbohydrates: 103g | Protein: 34g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 727mg | Potassium: 500mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1105IU | Vitamin C: 18.6mg | Calcium: 304mg | Iron: 2.8mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

 Pasta recipes are notorious for freezing and reheating well, check out more of my favs:

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Recipe Rating




Lisa

Tuesday 2nd of February 2021

I wasn’t sure if 3 cups was 12 oz.I used a 16 oz box of spaghetti,and 1 1/2 everything else.Didn’t need all the broth.It was yummy!Made it again tonight.?

Joanne

Tuesday 8th of January 2019

This was great. I didn't add the amount of broth that it called for cause I thought it would be too loose, but I was wrong. Next time I'll follow the recipe as written. Thank you for an excellent alternative to the recipes that call for canned cream soup.

Emily @ Love, Pasta and a Tool Belt

Monday 4th of January 2016

Ok this seriously sounds so delicious! I'm going to add it to next week's menu. It would be on this weeks if I hadn't already gone to the store haha!

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