Creamy Chicken Spaghetti 🍝🧀
Creamy Chicken Spaghetti is a delicious and comforting dish that combines tender chicken, creamy sauces, and pasta into a delightful meal. It’s perfect for weeknight dinners or special occasions. The combination of flavors and textures makes it a favorite for many families.
Why Make This Recipe
This recipe is not only tasty but also simple and quick to prepare. It’s a great way to use leftover chicken, and it can be put together in less than an hour. The creamy sauce is rich and satisfying, and the addition of cheese makes it extra special. Plus, it’s a one-pot meal, which means fewer dishes to wash!
How to Make Creamy Chicken Spaghetti
Ingredients:
- 2 cups cooked chicken, shredded
- 8 oz spaghetti
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth or reserved pasta water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional)
Directions:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet or saucepan over medium-low heat, combine the cream of chicken soup and cream of mushroom soup.
Stir in the sour cream and chicken broth. Mix until the sauce becomes smooth and creamy.
Add the garlic powder, onion powder, salt, and black pepper. Stir well to combine.
Add the shredded cheddar cheese and stir gently until completely melted into the sauce.
Fold in the cooked, shredded chicken and stir until evenly coated with the creamy sauce.
Add the cooked spaghetti and toss gently until every strand is coated. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
Continue cooking over low heat for 3–5 minutes, stirring occasionally, until everything is heated through.
Remove from heat, sprinkle with chopped fresh parsley if desired, and serve warm.
How to Serve Creamy Chicken Spaghetti
Serve this dish straight from the pot for a cozy family meal. You can sprinkle some extra cheese or fresh parsley on top for garnish. It pairs nicely with a side salad or garlic bread.
How to Store Creamy Chicken Spaghetti
To store leftovers, let the spaghetti cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. When ready to eat, reheat in the microwave or on the stovetop, adding a splash of water or broth if it’s too thick.
Tips to Make Creamy Chicken Spaghetti
- Use rotisserie chicken for a quick and easy protein option.
- Feel free to add vegetables like spinach, broccoli, or bell peppers for added nutrition.
- Adjust the consistency of the sauce with chicken broth or reserved pasta water as needed.
Variation
For a spicy kick, you can add red pepper flakes or jalapeños. If you prefer a lighter version, use low-fat cream soups and sour cream.
FAQs
Can I use other types of pasta?
Yes, you can substitute spaghetti with any pasta you prefer, like penne or fusilli.
Is it necessary to use both types of cream soup?
Using both adds depth to the flavor, but you can use just one depending on your taste preference.
Can this recipe be made ahead of time?
Yes, you can prepare it a day in advance. Just store it in the refrigerator and reheat before serving.
Creamy Chicken Spaghetti
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet or saucepan over medium-low heat, combine the cream of chicken soup and cream of mushroom soup.
- Stir in the sour cream and chicken broth, mixing until the sauce is smooth and creamy.
- Add the garlic powder, onion powder, salt, and black pepper. Stir well to combine.
- Add the shredded cheddar cheese and stir gently until completely melted into the sauce.
- Fold in the cooked, shredded chicken and stir until evenly coated with the creamy sauce.
- Add the cooked spaghetti and toss gently until every strand is coated. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Continue cooking over low heat for 3–5 minutes, stirring occasionally, until everything is heated through.
- Remove from heat, sprinkle with chopped fresh parsley if desired, and serve warm.
