When thinking of nostalgic recipes, chicken spaghetti always comes to mind. Filled with warmth and creamy goodness. Your whole family is going to love it!

Growing up, this pasta dish was a weeknight staple at my next door neighbor’s house. Us two girls were inseparable, so I ate dinner over there quite often. Other classic recipes I’ve been making recently at home include my take on Salisbury Steak Smothered in Homemade Mushroom Sauce, Grandma June’s Cheesy Potatoes (aka Funeral Potatoes), and this Super Easy Hamburger and Rice Casserole.

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INGREDIENTS YOU’LL NEED:

One thing I love about this recipe is the fact that I usually have a majority of the ingredients already in my pantry. Since I’m feeding littles, I use plain diced tomatoes here… but feel free to swap that with Rotel if you want a hint of heat.

Spaghetti or Fettuccine Noodles
Salt
Chicken Breasts
Olive Oil
Ranch Seasoning
Paprika
Black Pepper
Garlic Cloves
Butter
Diced Tomatoes
Sun-Dried Tomatoes
Condensed Cream of Mushroom
Heavy Cream or Milk
Shredded Cheddar or Monterey Jack (or both!)
Italian Parsley
Red Pepper Flakes
Parmesan

This here is my base recipe, but you could also add some chopped broccoli, sliced mushrooms, chopped bell peppers, fresh spinach, swap the longer noodles for another shape you prefer… the possibilities are endless! Feel free to get creative.

SERVING SUGGESTIONS:

This meal always pairs well with a side of veggies or a simple salad. My family usually enjoys this dish on it’s own, but for heartier appetites you can serve this with Honey Butter Skillet Corn, these Brown Sugar Glazed Carrots, or Roasted Brussels Sprouts. Oh, and if you want some bread for sopping up the sauce, go ahead and make my Homemade Focaccia, this super yummy Garlic Bread, or these Air Fryer Garlic Cheddar Drop Biscuits.

MORE PASTA RECIPES YOU’LL ENJOY:

Hearty Comforting Pasta Bolognese

Italian Sausage Pasta with Butter and Herbs

Classic Fettuccini Alfredo with Peas and Pancetta

Beef and Mushroom Lasagna Soup

Butternut Squash Carbonara

Roasted Acorn Squash and Sausage Pasta

Classic Lasagna (3-Generation Family Recipe)

Lemon Garlic Butter Noodles

Zucchini Pasta with Peas, Herbs, and Burrata

Rigatoni with Lemon Caper Sauce and Fresh Mozzarella

Dump and Bake Chicken Stroganoff

Garlic and Herb Boursin Pasta with Chicken

Miso Pumpkin Pasta with Cornflake Pangrattato

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Simple Chicken Spaghetti with Sun-Dried Tomatoes

When thinking of nostalgic recipes, chicken spaghetti always comes to mind. Filled with warmth and creamy goodness. You're gonna love it!

SERVINGS

Prep Time 5

Cook Time 20

Total Time 25

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Ingredients

FOR THE CHICKEN SPAGHETTI:

16 oz. Spaghetti or Fettuccine Noodles
Salt, for salting the water
1.5 lbs Chicken Breasts, diced
2 tbsp Olive Oil, divided
1 packet Ranch Seasoning
1 tsp. Paprika
1/2 tsp. Black Pepper
1 Tbsp. Butter
4 Garlic Cloves, minced
4 - 5 Sun-Dried Tomatoes, minced
14 oz. Diced Tomatoes, undrained
2 cans Condensed Cream of Mushroom
Splash of Heavy Cream or Milk, to thin out if desired
2 cups Shredded Cheese, Cheddar or Monterey Jack - or both!

SUGGESTED GARNISH:

Italian Parsley
Grated Parmesan
Red Pepper Flakes, optional

Instructions

Season the chicken breasts with olive oil, ranch packet, paprika, and black pepper in a large bowl.
Start to boil the water for the noodles. Add salt to the water once boiling. Cook until al dente according to the box's directions.
While the pasta cooks, go ahead and add the chicken with butter to a large stock pot over medium-high heat. Once halfway cooked through, add the garlic and sun-dried tomatoes. Continue to sauté until the chicken is cooked through.
Drain the pasta and add to the chicken with diced tomatoes, cream of mushroom soups, a splash of heavy cream or milk ( I'd start with 1/4 cup, mix, and add more as desired). Once mixed to your desired consistency, add in the shredded cheese.
Stir over medium heat until the cheese has melted. Serve immediately with Italian parsley, parmesan, and red pepper flakes on the side for garnish.

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NOTES ON THIS RECIPE:

While I prefer cream of mushroom for extra flavor, you could also swap that out with cream of chicken, cream of cheddar, or cream of celery if you’re not a mushroom fan.
To make this in under 30 minutes, I like to utilize the stove top method. However, if you want to bake this to make it into a casserole, go ahead and follow the directions till step 4, but don’t mix-in the cheese. Transfer to a prepared casserole dish and top with the cheese instead. Bake uncovered in a 400F oven until the cheese has melted and is starting to brown. Between 10 – 15 minutes.
Leftovers should be kept in a sealed container, refrigerated, and enjoyed within the next 2 – 3 days. We reheat our in the microwave, but you could also use the stove top.