Meal Monday: The BEST Creamy Chicken Spaghetti 🍗🍝
Comfort food + crowd-pleaser = mom win.
This cheesy, creamy Chicken Spaghetti is a total classic—easy to make, picky-eater approved, and perfect for those busy sport nights when you need dinner to come through fast.
Ingredients:
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 8 oz spaghetti, broken in half
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- ½ cup chicken broth or reserved pasta water
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- Optional: Chopped parsley for garnish
Instructions:
1️⃣ Cook the spaghetti according to package directions. Drain and set aside (reserve ½ cup of pasta water if not using broth).
2️⃣ Preheat oven to 350°F.
3️⃣ In a large mixing bowl, stir together the cream of chicken soup, Rotel, sour cream, 1 ½ cups of cheese, garlic powder, onion powder, salt, pepper, and broth/pasta water.
4️⃣ Add in shredded chicken and cooked spaghetti. Mix until everything is well combined.
5️⃣ Pour into a greased 9x13 baking dish, top with the remaining ½ cup of cheese, and bake for 25–30 minutes or until hot and bubbly.
6️⃣ Garnish with parsley if desired and serve it up hot!