Chicken Spaghetti

5 from 4 votes

This easy chicken spaghetti recipe is a creamy and cheesy pasta bake. Packed with chicken, noodles, and a flavorful sauce, it's a family favorite meal for any day of the week.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course, Pasta

Cuisine: American

Keyword: chicken spaghetti, chicken spaghetti recipe

Servings: servings

Calories: 338kcal

Author: Nikki Gladd

Ingredients

1 lb uncooked whole wheat spaghetti
1 tablespoon olive oil plus a little more for drizzling over cooked pasta
1 medium yellow onion diced
1 cup frozen peas
2 cans condensed cream of chicken soup (10.75 oz each)
1 ½ cups chicken broth
3 cups shredded cooked chicken (or chicken from 1 rotisserie)
1 ½ teaspoons seasoned salt
2 cups shredded sharp cheddar cheese
Salt and pepper to taste

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Boil the pasta, in heavily salted water until cooked to al dente, according to package directions.
While the pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onions until just soft, about 5 minutes. Season with salt and pepper. Remove skillet from the heat. Toss frozen peas into the skillet to warm them up.
When the pasta is done cooking, drain and transfer to a large mixing bowl. Drizzle a little olive oil and toss to keep from sticking together. Gently mix the spaghetti with the condensed soup, chicken broth, onion and peas, shredded chicken, seasoned salt, and cheese.
Transfer mixture to the prepared dish. Bake 40 to 45 minutes, until edges are bubbly. If the top starts browning, loosely cover with foil. Remove from the oven and let stand 5 minutes before serving.

Notes

Save dirty dishes by boiling pasta in large pot and then using the same pot to mix all ingredients after draining the pasta. (Instead of a separate mixing bowl.)
Cream of mushroom can be used instead of cream of chicken.
If you detest peas, you can leave out the peas completely.
Nutritional values is an estimate only.

Nutrition