Description
A comforting and easy-to-make weeknight meal that combines tender shredded chicken, creamy sauce, and spaghetti for a satisfying dish.
Ingredients
- 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
- Boil the spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until soft and slightly browned.
- Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until the mixture is smooth and heated through.
- Mix in the cooked chicken and 1/2 cup of shredded Monterey Jack cheese. Cook for another 2-3 minutes until the cheese melts and the chicken is warmed.
- Toss the cooked pasta into the skillet with the sauce, mixing well to coat everything evenly.
Notes
For a thicker sauce, reduce the amount of milk; add more for a lighter dish. Consider adding spices like paprika or Italian herbs for extra flavor.
