Chicken Spaghetti

Ingredients

• Not specifiedBoneless, skinless chicken breasts or thighs
• Not specifiedSpaghetti
• Not specifiedShredded Cheddar cheese
• Not specifiedShredded mozzarella cheese
• Not specifiedCream of mushroom soup
• Not specifiedCream of chicken soup
• 475 ml reserved cooking broth, if boiling the chickenChicken broth
• Not specifiedDiced tomatoes with green chillies
• Not specifiedButter
• Not specifiedYellow onion, diced
• Not specifiedBell peppers, diced
• To tasteSalt
• To tasteBlack pepper
• To tasteGarlic powder
• To tasteOnion powder

Instructions

1. 1

   Season the water

   Fill a large pot with water, add the chicken, then season the water with salt and garlic powder.

2. 2

   Simmer the chicken

   Simmer over a medium heat for about 20 minutes, or until the chicken reaches 74°C internally.

3. 3

   Shred the chicken

   Move the chicken to a plate and leave it to cool slightly, then shred it into bite-sized pieces.

4. 4

   Reserve the broth

   Set aside about 475 ml of the cooking broth for the sauce.

5. 5

   Soften the vegetables

   Melt the butter in a large pan, then sauté the diced onion and bell peppers until softened.

6. 6

   Mix the soup base

   Stir in the cream of mushroom soup, cream of chicken soup and reserved chicken broth.

7. 7

   Add the tomatoes

   Mix in the diced tomatoes with green chillies for a tangy, mildly spicy flavour.

8. 8

   Season the sauce

   Season the sauce to taste with salt, black pepper, garlic powder and onion powder.

9. 9

   Melt in the cheese

   Stir in the shredded Cheddar and mozzarella until melted and the sauce is smooth.

10. 10

    Heat the oven

    Preheat the oven to 175°C.

11. 11

    Cook the spaghetti

    Boil the spaghetti according to the packet directions, then drain it. Cook it slightly less than fully tender so it does not become too soft in the oven.

12. 12

    Combine the mixture

    In a large mixing bowl, toss the shredded chicken, cooked spaghetti and creamy sauce until evenly coated.

13. 13

    Fill the dish

    Spread the mixture in a greased casserole or baking dish.

14. 14

    Add the topping

    Scatter an additional layer of shredded cheese over the top.

15. 15

    Bake until golden

    Bake for 25–30 minutes, until hot and bubbling and the cheese on top is lightly golden. Leave it to rest for a few minutes before serving.

What is chicken spaghetti?

Chicken spaghetti is an American casserole that brings cooked chicken and pasta together in a creamy, baked sauce. It is a comforting one-dish dinner, with the oven finishing the flavours and browning the cheese topping.

This version combines two condensed soups with broth for its sauce, while tomatoes with green chillies add tang and a gentle kick. Peppers, onion and two cheeses give it a mix of savoury flavour and richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 33g protein, 47g carbs, 22g fat.

The spaghetti and condensed soups provide much of the carbohydrate, while the butter, cheese and creamy soups contribute fat. Chicken supplies most of the protein, with the cheese adding some too; serve a portion with a green salad or vegetables for freshness and extra variety.

Building the sauce

Soup base: Cream of mushroom and cream of chicken soups make the sauce creamy and savoury. Reserved chicken broth loosens the mixture so it can coat the pasta.

Vegetables: Sautéing the onion and bell peppers first softens them before they go into the casserole. The tomatoes with green chillies bring a tangy contrast to the creamy base.

Cooking and shredding the chicken

Gentle simmer: Cook the chicken in seasoned water over a medium heat for about 20 minutes, checking that its internal temperature reaches 74°C. Avoid a vigorous boil, which can make the meat tougher.

Shredding: Let the chicken cool just enough to handle, then pull it into bite-sized pieces. Keep about 475 ml of the cooking broth for the sauce.

Getting the pasta right

Slightly underdone: Follow the packet directions, but drain the spaghetti a little before it is fully tender. It will continue cooking in the sauce during baking.

Even coating: Toss the chicken and pasta thoroughly with the sauce before putting everything in the dish. This helps the pasta stay coated rather than drying out at the edges.

Baking and doneness

Oven finish: Bake at 175°C for 25–30 minutes. Look for bubbling around the edges and a lightly golden cheese topping.

Rest: Leave the casserole for a few minutes after it comes out of the oven. This gives the sauce a moment to settle, making it easier to serve.

Serving ideas

Fresh side: Serve with a crisp green salad or steamed green vegetables to bring freshness alongside the creamy pasta.

For the table: Put extra black pepper or sliced chillies on the side for anyone who wants more heat. A simple vegetable side also makes the meal feel more balanced.

Recipe notes & tips

• Cut the onion and peppers to a similar size so they soften evenly.
• Reserve the cooking broth before draining or discarding it.
• Cook the spaghetti slightly short of tender because it will bake in the sauce.
• Stir the cheeses into the sauce until fully melted before combining everything.
• Let the finished casserole rest for a few minutes before serving.

Variations

• Extra heat: Add sliced chillies to the sauce if you would like a spicier casserole.
• More vegetables: Stir in extra diced bell pepper for additional colour and texture.
• Cheese swap: Use another good-melting cheese in place of some of the Cheddar or mozzarella.
• Thigh option: Use boneless, skinless chicken thighs instead of breasts for the chicken component.
• Fresh finish: Scatter chopped herbs over the casserole just before serving.

Common mistakes to avoid

• Boiling too hard: A rolling boil can toughen the chicken; keep it at a gentle simmer.
• Discarding the broth: Set aside about 475 ml before disposing of the cooking liquid so you have broth for the sauce.
• Overcooking the pasta: Drain it slightly underdone, as it will soften further in the oven.
• Uneven coating: Toss the chicken and spaghetti thoroughly with the sauce before transferring them to the dish.
• Skipping the rest: Give the casserole a few minutes to settle after baking so it is easier to serve.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until piping hot throughout, either in the oven covered with foil or in the microwave; add a little broth if the sauce has thickened.

Frequently asked questions