Cajun Chicken Spaghetti with Cheddar and Peppers (Print-Friendly Version)
Cooked chicken and al dente spaghetti are mixed with condensed chicken soup, peppers and cheddar before baking. Cook the chicken fully before assembling the casserole. The soup is used undiluted, with a little reserved pasta water available only if the mixture needs loosening.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
01 -
3 to 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
02 -
8 ounces dry spaghetti
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2 cups shredded sharp cheddar cheese
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1 cup chopped fresh bell peppers
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1 can (10.5 ounces) cream of chicken soup
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper
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1 teaspoon garlic powder
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1/4 cup sliced green onions
# How to Make It:
01 -
Cook the chicken separately, for example by gently poaching in water until the thickest parts reach 165°F. Rest briefly and shred on a clean board.
02 -
Heat the oven to 350°F and lightly grease a casserole dish. Boil spaghetti to al dente, reserve a little cooking water and drain.
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Finely chop the peppers and soften separately if a tender texture is preferred. Mix the chicken, spaghetti, condensed soup, peppers, paprika, cayenne, garlic powder and one cup cheddar.
04 -
Loosen with a small splash of pasta water only if needed to coat the noodles. Spread evenly in the dish and add the remaining cup of cheddar.
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Bake about twenty-five to thirty minutes, continuing until the center reaches 165°F. Rest five minutes and garnish with the green onions.
# Extra Suggestions:
01 -
One option is to poach the breasts gently in water until their thickest parts reach 165°F, then shred on a clean board. Measure the spaghetti dry and keep the two cups of cheddar divided: one cup goes into the mixture and one cup finishes the top. Use the condensed soup as listed, without adding a full can of water from the soup-label serving directions. Reserve pasta water separately and add only enough to loosen the coating. Chop peppers finely, or soften them before assembly if you prefer them fully tender. Spread the mixture evenly instead of leaving a deep mound in the center. A bubbling edge and melted cheese do not establish that the center is hot enough; check the middle reaches 165°F before the five-minute rest.