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Pioneer Woman Chicken Spaghetti Recipe

Pioneer Woman Chicken Spaghetti Recipe

Olivia Brooks
Pioneer Woman Chicken Spaghetti Recipe turns simple chicken, pasta, cheddar, milk, and bell peppers into a rich, comforting casserole.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 8
Calories 450 kcal

Equipment

  • Large pot for boiling spaghetti
  • Large skillet or sauté pan
  • Mixing bowl (optional, depending on pan size)
  • 9x13-inch baking dish
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons.
  • Colander

Ingredients
  

  • 12 ounces spaghetti
  • 2 cups cooked shredded chicken (rotisserie works beautifully)
  • 2 cups shredded sharp cheddar cheese divided
  • 1 cup shredded mozzarella cheese optional but recommended
  • 1 medium onion finely chopped
  • 1 green bell pepper finely chopped
  • 1 red bell pepper finely chopped
  • 2 cloves garlic minced
  • 1 can 10.5 oz cream of mushroom soup
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 tablespoons butter

Optional additions:

  • 1/4 teaspoon red pepper flakes for a little heat
  • 1/4 cup chopped fresh parsley for garnish

Instructions
 

Step 1: Cook the Spaghetti

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente according to package instructions.
  • Do not overcook it. Remember, it will bake later.
  • Drain and set aside.

Step 2: Sauté the Vegetables

  • In a large skillet over medium heat, melt the butter. Add the chopped onion and bell peppers. Cook for about 5–6 minutes until softened.
  • Add the minced garlic and cook for another 30 seconds until fragrant.
  • The kitchen will start smelling amazing at this point.

Step 3: Make the Creamy Sauce

  • To the skillet, add the cream of mushroom soup, cream of chicken soup, chicken broth, and milk. Stir until smooth.
  • Add paprika, black pepper, and a pinch of salt. Let the mixture simmer gently for 3–4 minutes until slightly thickened.
  • Taste and adjust seasoning.

Step 4: Combine Everything

  • Add the shredded chicken and cooked spaghetti into the skillet. If your pan isn’t large enough, transfer everything to a big mixing bowl.
  • Add 1 1/2 cups of the cheddar cheese and all of the mozzarella (if using). Stir until everything is evenly coated in that creamy sauce.
  • It should look rich and well mixed.

Step 5: Assemble

  • Preheat your oven to 350°F (175°C).
  • Pour the mixture into a greased 9x13 baking dish. Spread evenly.
  • Top with the remaining 1/2 cup of cheddar cheese.

Step 6: Bake

  • Bake uncovered for 30–35 minutes, or until hot and bubbly and the cheese on top is melted and slightly golden.
  • Let it rest for 5–10 minutes before serving. This helps it set.
  • Serve warm.

Notes

  • Cook pasta just until al dente.
  • Use freshly shredded cheese for better melting.
  • Rotisserie chicken saves time and adds flavor.
  • If the mixture feels too thick, add a splash more broth.
  • Let it rest before serving so it slices neatly.
Keyword Pioneer Woman Chicken Spaghetti Recipe