Description
A delicious and comforting dish combining tender chicken, creamy sauce, and stretchy cheese served over pasta. Perfect for busy weeknights or family gatherings.
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
- Boil the spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and mushrooms. Sauté for 5-7 minutes until soft and slightly browned.
- Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth and heated through.
- Mix in cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2-3 minutes until cheese melts and chicken is warmed.
- Toss the cooked pasta into the skillet with the sauce. Mix well to coat.
- Preheat oven to 350°F (175°C). Transfer pasta mixture to a greased 9×13-inch baking dish. Top with remaining Monterey Jack and cheddar cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
For a healthier option, use whole grain pasta or add more veggies like spinach or zucchini. You can adjust the cheese amounts based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg