Description
A creamy, cheesy baked pasta dish loaded with tender chicken and bold Southern spices, perfect for family dinners and gatherings.
Ingredients
12 ounces (340 g) spaghetti, broken in half
2 cups (280 g) cooked shredded chicken breast
1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely diced (about 1 cup / 150 g)
1 green bell pepper, diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 can (10 ounces / 283 g) diced tomatoes with green chilies, drained
1 can (10.5 ounces / 298 g) cream of chicken soup
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
2 cups (200 g) shredded sharp cheddar cheese, divided
1 cup (100 g) shredded mozzarella cheese
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon chili powder
½ teaspoon black pepper
1 teaspoon salt
Instructions
Cook spaghetti in salted boiling water until al dente. Drain.
Sauté onion and bell pepper in olive oil for 5 minutes. Add garlic and cook 30 seconds.
Stir in diced tomatoes, cream of chicken soup, chicken broth, and heavy cream.
Add paprika, cayenne, chili powder, black pepper, and salt. Simmer 5–7 minutes.
Fold in shredded chicken and 1½ cups (150 g) cheddar cheese until melted.
Combine sauce with spaghetti and mix thoroughly.
Transfer to a greased 9×13-inch baking dish.
Top with remaining cheddar and mozzarella cheese.
Bake at 350°F (175°C) for 25–30 minutes until bubbly. Let rest 10 minutes before serving.
Notes
Adjust cayenne pepper to control spice level.
Can be assembled ahead and refrigerated up to 24 hours before baking.
Freezes well for up to 3 months before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes