Easy One-Pot Chicken Spaghetti

Few dishes bring people together like a warm, cheesy casserole and chicken spaghetti is a standout in the comfort food category. This recipe is both family-friendly and freezer-friendly, packed with flavor, texture, and nourishing ingredients that make it a timeless favorite.

Whether you're cooking ahead for a busy weeknight or feeding a hungry crowd, chicken spaghetti has your back. Here’s how to make it from scratch and store it for whenever the cravings hit.

Why Chicken Spaghetti Works

This dish is a fusion of creamy, savory, and slightly spicy flavors. It combines shredded chicken with tender spaghetti noodles, vibrant bell peppers, and a cheesy, mushroom-based sauce. The texture is hearty without being heavy, and the mild heat from the cayenne gives it just the right kick.

Ingredients You’ll Need

• 1 whole raw chicken, cut into 8 pieces

• 1 pound thin spaghetti, broken into 2-inch pieces

• 2 1/2 cups shredded sharp Cheddar cheese

• 1/4 cup finely diced green bell pepper

• 1/4 cup finely diced red bell pepper

• 1 medium onion, finely diced

• 1 teaspoon seasoned salt

• 1/8 to 1/4 teaspoon cayenne pepper (to taste)

• Two 10.75-ounce cans cream of mushroom soup

• Salt and freshly ground black pepper

How to Make Chicken Spaghetti

1. Cook the Chicken:
   Preheat the oven to 350°F. Bring a large pot of water to a boil, add the chicken pieces, and boil for a few minutes. Lower the heat to a gentle simmer and cook the chicken for 30 to 45 minutes, until tender.

2. Shred and Save the Broth:
   Remove the chicken and reserve 2 cups of the cooking broth. Once the chicken cools, remove the skin and shred the meat. Aim for about 2 generous cups of mixed white and dark meat.

3. Cook the Pasta:
   In the same broth, cook the broken spaghetti pieces until just al dente — avoid overcooking. This step adds extra flavor to the pasta.

4. Assemble the Casserole:
   In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, 1½ cups of the cheddar cheese, diced peppers, onion, seasoned salt, cayenne pepper, and 1 cup of the reserved broth. Stir well. If it seems dry, add up to another cup of broth.

5. Bake (or Freeze):
   Transfer the mixture to a casserole pan. Top with the remaining 1 cup of cheese.

   • Bake immediately for 45 minutes, until bubbly and golden on top.

   • If the cheese starts to brown too quickly, cover loosely with foil.

   • To make ahead, cover and refrigerate for up to 2 days, or freeze for up to 6 months.

Make It Healthier

You can customize this classic recipe with a few easy swaps:

• Use whole wheat spaghetti for added fiber.

• Substitute low-sodium soup and reduce the added salt to control sodium levels.

• Add extra veggies like spinach or mushrooms for more nutrients and color.

• Use reduced-fat cheddar to lighten the fat content while keeping that rich, cheesy flavor.

Meal Prep Tip:
This casserole freezes beautifully. Portion it into individual containers before freezing so you can reheat exactly what you need.

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