Ingredients
• 8 oz spaghetti (or gluten-free pasta)
• 2 tbsp butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) boneless chicken breast or thighs, cooked and shredded (rotisserie works great!)
• 1 can (10.5 oz) cream of chicken soup (or homemade: 1 cup broth + 3 tbsp flour + ½ cup milk)
• 1 cup milk (dairy or plant-based)
• 1 cup sour cream or Greek yogurt
• 2 cups shredded cheddar cheese (divided)
• ½ tsp paprika
• Salt & pepper to taste
• Optional: ½ cup frozen peas or diced bell peppers
Instructions
- Cook spaghetti according to package directions. Drain and set aside.
- In a large skillet over medium heat, warm butter. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in cooked chicken, cream of chicken soup, milk, sour cream, 1 ½ cups cheddar, paprika, salt, and pepper. Mix well.
- Add cooked pasta and any optional veggies. Stir gently to coat.
- Transfer mixture to a greased 9×13-inch baking dish. Top with remaining ½ cup cheese.
- Bake at 350°F (175°C) for 20–25 minutes, until bubbly and golden on top.
- Let cool 5 minutes before serving—creamy, cheesy, and deeply satisfying!
✨ Great with a side salad or garlic bread for a complete meal!
💡 Make ahead: Assemble up to one day in advance. Bake when ready. Freezes well for meal prep!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 6 , Calories : 420 , Net Carbs: 34g , Fats: 20g , Protein: 26g