Description
A delightful comfort food dish that combines tender chicken, flavorful vegetables, creamy sauce, and cheese all tossed with pasta.
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. Once cooked, drain the pasta and set it aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes or until the vegetables are soft and slightly browned.
- Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for an additional 2-3 minutes until the mixture is smooth and heated through.
- Mix in the shredded cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2-3 minutes until the cheese melts and the chicken is warmed thoroughly.
- Toss the cooked pasta into the skillet with the creamy chicken sauce. Mix well so that all the pasta is coated with the delicious sauce.
- If desired, preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13 inch baking dish. Top the pasta with the remaining Monterey Jack cheese and cheddar cheese. Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
Feel free to customize your veggies and substitute with other types of cheese for variation.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American