pioneer woman chicken spaghetti
This Pioneer Woman-inspired chicken spaghetti is a creamy, comforting dish that's packed with flavor and perfect for feeding a crowd or enjoying as leftovers. It's an easy recipe with tender chicken and spaghetti mixed in a cheesy sauce.
Equipment
- 1 large pot
- 1 large skillet
- 1 strainer
- 1 mixing bowl
- 1 baking dish
Ingredients
- 8 ounces spaghetti
- 2 cups cooked chicken, shredded Can substitute with leftover rotisserie chicken.
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 cup grated cheddar cheese
- 1 cup diced tomatoes with green chilies Optional.
- 1/2 cup diced onion
- 1/2 cup sliced bell peppers
- 2 cloves garlic, minced
- 1 teaspoon paprika
- to taste salt and pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell peppers, and garlic, and sauté until softened (about 5 minutes).
- In a mixing bowl, combine the shredded chicken, cream of mushroom soup, cream of chicken soup, chicken broth, and 1/2 cup of cheddar cheese. Stir until well mixed.
- Add the cooked spaghetti to the chicken mixture and gently stir until combined. Season with paprika, salt, and pepper to taste.
- Transfer the mixture into a greased baking dish and top with the remaining 1/2 cup of cheddar cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can substitute leftover rotisserie chicken for the cooked chicken to save time.
Feel free to add vegetables such as peas or corn for extra nutrition.
This dish can be made ahead of time and stored in the refrigerator for a couple of days before baking.