Classic Chicken Spaghetti

Classic Chicken Spaghetti

  • Servings: 6-9
  • Difficulty: Intermediate
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  • 1 lb. spaghetti pasta
  • 8 skinless chicken thighs
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped roasted bell peppers (from jar)
  • 1 can condensed chicken soup
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 5 oz. sharp cheddar cheese, shredded
  • 5 oz. Monterrey jack cheese, shredded
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1 – 1/2 tablespoon chile powder
  • 2 tablespoons oil


  1. Preheat oven to 350°F
  2. Lightly oil baking dish
  3. Place chicken in baking dish and season with cumin, paprika, chile powder and salt; cover and bake until internal temperature is 165° (about 35 min)
  4. Once chicken is cooked and cooled, shred meat off the bones; set aside; don’t clean the baking pan-you’re going to use it again in a minute:)
  5. Meanwhile, heat skillet with 1 tablespoon oil; add chopped celery, bell pepper and onion; cook till tender
  6. Add chicken broth, condensed soup and sour cream to onion mixture; combine and turn heat to simmer
  7. Cook spaghetti according to directions on packaging (bring 6 cups water to boil, add pasta,cook 9 minutes, then drain)
  8. In the baking dish (the one you baked the chicken) add shredded chicken, onion/pepper/celery/soup/sour cream mixture, roasted red bell peppers, and shredded cheese
  9. Using tongs, toss and combine all ingredients until well combined
  10. Cover dish with foil and bake for 10 minutes

Great served with salad! Other additions include chopped black or green olives. Feel free to adjust amount of cheese to your personal preference; if you want a crispy cheese topping, once dish has baked for about 10 minutes; remove foil, add more cheese, and broil for 4-6 minutes.

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