Cream chicken spaghetti made easy! It features tender chicken breast in a velvety, cheesy sauce. This comfort food indulgence requires no baking and is ready to serve immediately after cooking.
2-3cupssharp cheddar cheeseshredded, divided, add more if preferred
black pepperto taste
Instructions
Spaghetti
Bring a large pot of salted water to a boil. Add spaghetti and cook for time per packet MINUS 2 minutes (finishes cooking in the sauce). Set aside 1 cup of pasta water.
Chicken
Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
In a small bowl, mix together all the spices. Generously season the chicken on both sides, ensuring the spices are rubbed thoroughly into the meat, covering it evenly.
Heat vegetable oil in a wide pan over medium heat. Sear chicken for 2 minutes on one side. Don't move it around. Transfer to a chopping board and let it rest for 5 minutes. Slice into bite-size pieces and set aside.
2 tablespoon vegetable oil
Sauce and Assembly
Melt butter in the same pan. Add chopped red and green bell pepper. Stir until fragrant. Sprinkle onion powder and Italian seasoning. Stir.
2 tbsp butter, 1 small green bell pepper, 1 small red bell pepper
Pour cream of mushroom soup, pasta sauce, chicken broth, and Italian seasoning. Stir to combine. Simmer until smooth and creamy, about 10 minutes.
2 can 10.4 oz/295g cream of mushroom soup, 14 oz diced tomatoes
Adjust heat to low. Add 2 cups of sharp cheddar cheese and black pepper. Stir until just melted.
2-3 cups sharp cheddar cheese
Add back the chicken followed by the cooked spaghetti. Toss gently for about 1 1/2 minutes. The sauce will thicken and coat the pasta. If it gets too thick, add a splash of pasta water.
Remove from heat. Sprinkle more cheddar cheese and let the residual heat melt it. Serve immediately and enjoy!
Notes
Diced tomatoes - Look for canned diced tomatoes made from high-quality, ripe tomatoes. I personally prefer Roma or San Marzano tomatoes, which are sweeter and less acidic.
Chicken broth - you can also use 1/2 pc of chicken bouillon then dissolve in hot water or pasta water.
Shelf-life - The spaghetti sauce can typically last 3-4 days when properly stored in the refrigerator. It could last for a month if stored in the freezer.