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.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
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
03 -
2 cups shredded sharp cheddar cheese
04 -
1 cup chopped fresh bell peppers
05 -
1 can (10.5 ounces) cream of chicken soup
06 -
1 teaspoon paprika
07 -
1/2 teaspoon cayenne pepper
08 -
1 teaspoon garlic powder
09 -
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.
03 -
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.
05 -
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.