Description
A delightful blend of creamy textures and hearty ingredients, this dish combines succulent chicken, pasta, and a rich cheese sauce, perfect for family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 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, drain, and set aside.
- Sauté the Vegetables: Heat the olive oil in a skillet over medium heat. Add onion, bell pepper, and mushrooms, sauté for 5-7 minutes until softened.
- Make the Creamy Sauce: Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth.
- Add Chicken and Cheese: Mix in shredded chicken and 1/2 cup Monterey Jack cheese, cooking until cheese melts, about 2-3 minutes.
- Combine with Pasta: Toss cooked spaghetti with the sauce mixture until well combined.
- Optional Baking Step: Preheat oven to 350°F (175°C). Transfer to a greased baking dish, top with remaining cheese, and bake for 20-25 minutes.
- Serve: Garnish with parsley and serve warm.
Notes
For a lighter version, substitute sour cream with Greek yogurt and milk with chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg