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Ultimate Chicken Spaghetti

Ultimate Chicken Spaghetti

The **Ultimate Chicken Spaghetti** is a comforting and remarkably easy weeknight meal that delivers incredible flavor with minimal fuss. This recipe is a lifesaver when you need a delicious, satisfying dish without spending hours in the kitchen, making it a go-to for busy families and aspiring home cooks alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1/2 cup milk (or half-and-half for extra richness)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 8 ounces spaghetti, cooked according to package directions and drained

Equipment

  • Large skillet or pot
  • Cutting Board

Method
 

  1. In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts or thighs and cook until browned on all sides and cooked through. This will take about 6-8 minutes per side for breasts and a bit longer for thighs, depending on thickness. Once cooked, remove the chicken from the skillet and set aside on a cutting board. Once cool enough to handle, shred or dice the chicken into bite-sized pieces.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
  2. In the same skillet (no need to clean it), reduce the heat to medium. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 medium yellow onion, finely chopped, 2 cloves garlic, minced
  3. Pour in the condensed cream of mushroom soup and the condensed cream of chicken soup. Stir well to combine with the onions and garlic.
    1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of chicken soup
  4. Stir in the can of diced tomatoes with green chilies (undrained). This adds a delightful zesty kick and a hint of heat. Next, add the milk (or half-and-half for a richer sauce), Worcestershire sauce, salt, black pepper, and paprika. Stir everything together until well combined.
    1 (10 ounce) can diced tomatoes with green chilies, undrained, 1/2 cup milk (or half-and-half for extra richness), 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika
  5. Bring the sauce to a gentle simmer over medium-low heat. Allow it to cook for about 5-8 minutes, stirring occasionally, until the sauce has thickened slightly.
  6. Add the shredded or diced cooked chicken back into the skillet with the sauce. Stir to coat the chicken evenly. Then, add the cooked and drained spaghetti to the skillet. Gently toss everything together until the spaghetti and chicken are thoroughly coated in the creamy sauce.
    1 pound boneless, skinless chicken breasts or thighs, 8 ounces spaghetti, cooked according to package directions and drained
  7. Continue to cook for another 2-3 minutes, stirring gently, just to heat everything through. Ensure the spaghetti is fully incorporated into the sauce and all ingredients are hot.
  8. Serve immediately. This **Ultimate Chicken Spaghetti** is fantastic as is, but don't hesitate to add your favorite toppings.

Notes

Storing: Refrigerate leftovers in an airtight container for 3-4 days. Freezing: Portion into freezer-safe containers for up to 2-3 months. Reheating: Stovetop (best), microwave, or oven. Thaw from frozen in the refrigerator overnight for best results.