The first time I pulled my chicken spaghetti out of the oven, my entire kitchen was blanketed in the most heavenly aroma. It was a symphony of toasty cheese, savory herbs, and creamy mushroom—a smell that immediately felt like a hug. I remember standing there, oven mitts on, thinking, This is it. This is the ultimate comfort food. That first bubbly, golden-brown bite confirmed it: tender shredded chicken, perfectly al dente pasta, and a luxuriously creamy sauce all baked into one soul-warming dish. It’s become my go-to for feeding a crowd, comforting a friend, or simply treating my own family to a meal that feels like home. Every time I make it, that same wonderful smell fills the air, and I’m transported right back to that moment of pure, delicious discovery.
Ingredients
- 1 lb boneless, skinless chicken breasts (about 2 large)
- 1 tablespoon olive oil
- 1 teaspoon each of kosher salt, black pepper, garlic powder, and onion powder
- 1 (16 oz) box Barilla spaghetti
- 1 tablespoon butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 (10.5 oz) cans cream of mushroom soup
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can diced green chiles, mild (optional but recommended!)
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning
- Fresh parsley, chopped (for garnish)
Now, about those ingredients—trust me, a few specific choices make a huge difference. Using Barilla spaghetti holds up beautifully against the creamy sauce without getting mushy. For the chicken, I’ve tried both pre-cooked rotisserie and boiling my own, but seasoning and searing the breasts as described below adds a depth of flavor you simply can’t get any other way. Don’t skip the green chiles! They don’t make the dish spicy; they just add a subtle, bright note that cuts through the richness perfectly. And for the love of all things cheesy, grate your own cheddar from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy, and we want ultimate creaminess.(See the next page below to continue…)