Creamy Cheesy Chicken Spaghetti
A rich, savory spin on the classic pasta dish, this creamy chicken spaghetti is slow-cooked to perfection with tender chicken, flavorful cheeses, and a medley of savory additions. Ideal for a comforting family meal, this crock pot version offers convenience without compromising taste.
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Servings: 6
Ingredients
- 1 16-ounce package of uncooked spaghetti pasta
- 3 boneless skinless chicken breast fillets
- 1 10-ounce can of diced tomatoes with green chiles, including juices
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 10.5-ounce can condensed cream of chicken soup
- ½ medium onion finely chopped
- 2 teaspoons of finely minced garlic
- 2 teaspoons of dried Italian herb seasoning
- 4 ounces of full-fat cream cheese cubed
- 2 cups of sharp cheddar cheese grated
Instructions
- Place the chicken breasts into the bottom of your slow cooker. Add the undrained diced tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, chopped onion, minced garlic, and Italian seasoning over the chicken.
- Secure the lid and cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours until the chicken is thoroughly cooked and tender.
- Carefully remove the cooked chicken from the crock pot, shred it using two forks, then place the shredded chicken back into the crock pot mixture.
- Add the cubed cream cheese and shredded cheddar to the crock pot. Replace the lid and continue cooking on low for another 20 to 30 minutes, allowing the cheeses to fully melt and integrate into the sauce.
- As the cheese mixture finishes melting, boil the spaghetti noodles according to package instructions until they reach al dente texture. Drain well.
- Gently fold the cooked spaghetti into the creamy chicken mixture in the crock pot until evenly combined.
- Dish out hot and serve immediately.
Notes
Store any leftovers in an airtight container in the refrigerator for up to five days. Reheat thoroughly before serving.