Chicken Spaghetti
Ingredients:
2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
12 oz spaghetti (or any pasta of your choice)
1 (10.5 oz) can cream of mushroom soup (or use cream of chicken for a different flavor)
1 (10.5 oz) can diced tomatoes with green chilies (Rotel works well)
1/2 cup chicken broth or milk (for a creamier texture)
1 cup shredded cheddar cheese (plus more for topping)
1/2 cup grated Parmesan cheese
1 small onion, chopped
1 bell pepper, chopped (optional)
1-2 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika (optional, for a smoky flavor)
Salt and pepper, to taste
1 tbsp olive oil (or butter) for sautéing
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Cook the spaghetti according to package directions. Drain and set aside.
Sauté the Vegetables:
In a large skillet, heat the olive oil (or butter) over medium heat.
Add the chopped onion, bell pepper (if using), and minced garlic. Sauté for about 3-4 minutes until softened.
Make the Sauce:
Stir in the cream of mushroom soup, diced tomatoes with green chilies, and chicken broth (or milk). Bring to a simmer, stirring occasionally.
Add the garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning as needed.
Stir in the shredded chicken and let the mixture simmer for 5 minutes to combine the flavors.
Combine the Pasta:
Add the cooked pasta to the skillet with the sauce and chicken. Stir until the pasta is well-coated in the creamy mixture.
Stir in the shredded cheddar cheese and grated Parmesan cheese, allowing them to melt into the sauce.
Bake (optional for a crispy top):
If you prefer a baked version, preheat your oven to 350°F (175°C).
Transfer the pasta mixture to a greased baking dish and top with additional shredded cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly with a slight golden brown top.
Serve:
Garnish with freshly chopped parsley for a pop of color and serve hot.