Creamy Chicken Spaghetti
This creamy crockpot chicken spaghetti combines tender chicken, savory tomatoes, and gooey cheeses, all enveloped in pasta, creating a rich and satisfying meal perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 pieces Chicken breasts
- 10 oz Diced tomatoes with green chiles (not drained)
- 1 can Cream of chicken soup
- 1 can Cream of mushroom soup
- 0.5 cup Diced onion
- 2 tsp Minced garlic
- 2 tsp Italian seasoning
- 4 oz Cream cheese (diced)
- 2 cups Shredded cheddar cheese
- 16 oz Spaghetti
Instructions
Preparation
- Lightly spray or grease the inside of the crockpot to prevent sticking.
- Place the chicken breasts at the bottom of the crockpot.
- Add the diced tomatoes with green chiles, cream of chicken soup, and cream of mushroom soup on top of the chicken.
- Sprinkle in the diced onion, minced garlic, and Italian seasoning, then stir gently to coat the chicken.
- Cover the crockpot and cook on high for 3-4 hours or low for 6-8 hours.
Finishing Touches
- Once cooked, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken back into the crockpot and stir in the cream cheese and shredded cheddar cheese until well combined.
- Cover and let it cook on low for an additional 20-30 minutes.
- While that cooks, prepare the spaghetti according to package instructions, then drain.
- Stir the cooked spaghetti into the creamy mixture in the crockpot until well coated.
- Serve hot, garnished with parsley or additional cheddar cheese if desired.
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Notes
For a leaner option, use skinless chicken breasts or thighs for juiciness. Adjust consistency by adding chicken broth or milk if too thick. Customize by adding veggies or different pasta types.