Description
A delightful dish that combines creamy cheeses, tender chicken, and vibrant vegetables for a comforting pasta meal.
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
- Cook the Pasta: Boil the spaghetti according to package instructions. Drain and set aside.
- Sauté the Vegetables: 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.
- Make the Creamy Sauce: Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth and heated through.
- Add Chicken and Cheese: Mix in the cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2-3 minutes until cheese melts and chicken is warmed.
- Combine with Pasta: Toss the cooked pasta into the skillet with the sauce. Mix well to coat.
- Optional Baking Step: Preheat the oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining Monterey Jack and cheddar cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve warm.
Notes
For extra flavor, try adding spices like paprika or Italian seasoning. Feel free to mix in leftover veggies for added nutrition. This dish is great for potlucks and can be made in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg