Description
A creamy, comforting dish made with tender chicken, al dente pasta, and a medley of sautéed vegetables, all smothered in a rich, cheesy sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente, then drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and mushrooms, sautéing for 5-7 minutes.
- Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until well combined and heated through.
- Add Chicken and Cheese: Mix in the chicken and half a cup of Monterey Jack cheese, cooking for an additional 2-3 minutes until the cheese melts.
- Combine with Pasta: Toss the cooked spaghetti with the creamy chicken mixture until evenly coated.
- Optional Baking Step: Preheat the oven to 350°F (175°C). Transfer the mixture to a greased 9×13-inch baking dish, top with remaining cheese, and bake for 20-25 minutes until bubbly.
- Serve: Garnish with chopped parsley and enjoy warm.
Notes
For a lighter version, replace milk with chicken broth. Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg