Pioneer Woman Chicken Spaghetti Recipe
This Pioneer Woman Chicken Spaghetti Recipe is the ultimate cheesy comfort food for your busy weeknights today. It features tender chicken creamy sauce and perfectly cooked pasta baked with plenty of melted cheddar cheese.
Ingredients
- 1 whole chicken cooked and shredded
- 1 pound spaghetti broken into pieces
- 2 cans cream of mushroom soup
- 2 cups sharp cheddar cheese shredded
- 1/4 cup green bell pepper finely diced
- 1/4 cup red bell pepper finely diced
- 1 small white onion finely diced
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 2 cups chicken broth
- 1 tablespoon butter for the dish
Instructions
Cook the Pasta
- Boil the broken spaghetti in a large pot of salted water until it is slightly firm today. Drain the pasta well in a colander but do not rinse it with cold water after cooking.
Shred the Chicken
- Remove the skin and bones from your cooked chicken and shred the meat into small, bite-sized pieces. You can use a rotisserie chicken to make this Pioneer Woman Chicken Spaghetti Recipe very fast today.
- If you love the idea of easy, oven-baked chicken that practically falls off the bone on its own, this slow-baked garlic Parmesan chicken and potatoes is another weeknight-friendly recipe that gives you beautifully tender shredded chicken with almost no effort.
Prep the Dish
- Grease your 9x13 inch baking dish with butter to prevent the cheesy pasta from sticking to the sides. This ensures every single serving comes out easily and looks very beautiful on the dinner plate.
Mix the Sauce
- In a large mixing bowl, combine the cream of mushroom soup and the warm chicken broth together today. Whisk until the mixture is very smooth and has a creamy, consistent texture for your spaghetti base.
Add the Veggies
- Stir in the diced bell peppers and onions to add a nice crunch and fresh flavor to the sauce. These vegetables provide a beautiful pop of color that makes the casserole look very appetizing and professional.
Season the Mixture
- Add the seasoned salt, black pepper, and cayenne pepper to the large bowl and stir everything together well. Proper seasoning is how to make Pioneer Woman Chicken Spaghetti taste bold and very savory for your family.
Combine the Ingredients
- Add the shredded chicken cooked spaghetti and half of the shredded cheddar cheese to the creamy sauce today. Use a large rubber spatula to toss the ingredients until every strand of pasta is fully coated.
- Fans of creamy, cheesy pasta bakes will also want to bookmark this ranch-seasoned cheesy pasta shells bake — it uses the same satisfying layered approach and is an equally easy dish to have waiting on a busy weeknight.
Fill the Pan
- Pour the creamy chicken and spaghetti mixture into your prepared baking dish and smooth the top evenly today. Ensure the corners are filled so the casserole bakes uniformly and stays moist in the hot oven.
Top With Cheese
- Sprinkle the remaining cup of shredded cheddar cheese over the entire surface of the spaghetti until fully covered. This creates a thick, melted cheese layer that everyone will love to eat during the meal.
Bake Until Bubbly
- Bake at 175°C for about forty-five minutes until the cheese is melted and the sauce is bubbling today. Let it rest for five minutes before serving to help the flavors settle and make slicing easier.
Notes
- Use a store-bought rotisserie chicken to save a lot of time on a very busy weeknight today.
- Swap cream of mushroom for cream of chicken soup if you prefer a more intense poultry flavor.
- Add a jar of diced pimientos for a traditional Southern look and a very mild, sweet taste.
- Use pepper jack cheese instead of cheddar if you want a spicy kick in your chicken spaghetti.
- Breaking the spaghetti into small pieces makes it much easier to stir and serve to young children.
- Top the casserole with crushed buttery crackers or breadcrumbs for an extra crunchy and delicious texture today.