Chicken Spaghetti

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 sprays vegetable oil spray; 4 ounces whole wheat spaghetti, uncooked; 1 teaspoon olive oil; 1 medium red bell pepper, thinly sliced; 1 medium green bell pepper, thinly sliced; 1 medium onion, chopped; 2 cups cooked chicken breast, skinless and diced; 1 can (14.5 ounces) low-sodium diced tomatoes, undrained; 1 can (10.75 ounces) low-sodium cream of chicken soup; 1/2 cup reduced-fat shredded cheddar cheese; 1/4 cup shredded Parmesan cheese; 1/4 teaspoon black pepper

Recipe GLPR0cae0737fed79c

American

Main Course

45 min

398 cal

Servings: 4

Oven

Stovetop

A comforting baked pasta dish combining tender spaghetti, diced chicken breast, and sautéed peppers in a creamy tomato-based sauce with cheddar and Parmesan cheese. This one-pan meal is baked until golden and bubbly, perfect for family dinners.

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Ingredients

4 sprays vegetable oil spray

4 ounces whole wheat spaghetti, uncooked

1 teaspoon olive oil

1 medium red bell pepper, thinly sliced

1 medium green bell pepper, thinly sliced

1 medium onion, chopped

2 cups cooked chicken breast, skinless and diced

1 can (14.5 ounces) low-sodium diced tomatoes, undrained

1 can (10.75 ounces) low-sodium cream of chicken soup

1/2 cup reduced-fat shredded cheddar cheese

1/4 cup shredded Parmesan cheese

1/4 teaspoon black pepper

Directions

Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 350°F. Lightly coat an 8-inch square baking dish with vegetable oil spray and set aside.
Cook the whole wheat spaghetti according to package directions, omitting any added salt or oil. Drain thoroughly in a colander and set aside.
In a large skillet, heat the olive oil over medium heat, tilting the pan to distribute it evenly across the bottom.
Add the sliced red bell pepper, green bell pepper, and chopped onion to the hot skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender and softened.
Transfer the sautéed vegetables to a large mixing bowl.
Add the cooked diced chicken breast, drained spaghetti, diced tomatoes with their juice, cream of chicken soup, cheddar cheese, Parmesan cheese, and black pepper to the bowl. Stir everything together until well combined.
Pour the entire mixture into the prepared 8-inch baking dish, spreading it evenly.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking uncovered for an additional 10 minutes, or until the top is light golden brown and the mixture is heated through.
Remove from the oven and let rest for 2 minutes before serving.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is standard stock at Harris Teeter, Food Lion, Kroger, or Walmart—no special trips required. At roughly $2 per serving, it's driven by the chicken breast and two cheeses, but that's reasonable for a dish that delivers four full servings without fussy technique. The stated 45 minutes holds if you use pre-shredded cheddar and let pasta boiling overlap with sauce-building, though home-cooking the chicken adds five to ten minutes to the real timeline. It reheats well in the oven or stovetop, making it genuinely useful for a busy family that wants leftovers.