Quick Chicken And Spaghetti
A quick, hearty chicken and spaghetti dish featuring tender chicken, mushrooms, and bell peppers in a creamy soup sauce, perfect for a comforting weeknight meal.
Ingredients
Instructions
- Cook spaghetti using garlic salt or garlic powder to season instead of regular salt; rinse well.
- In a large skillet, melt butter over medium heat.
- Add chopped onion and cook until translucent.
- Stir in the chopped mushrooms and cook for a few minutes.
- Add the canned chicken pieces to the skillet and cook until heated through.
- Pour in the cream of chicken soup and stir to combine.
- Add chopped bell pepper if using, and cook for another 2-3 minutes.
- Mix in the jar of pimentos and cook until everything is heated through.
- Serve the sauce over the cooked spaghetti.
Tips & Substitutions
To enhance flavor, consider adding garlic powder to the cooked spaghetti or sautéing fresh garlic with the onion. If you prefer a lighter dish, substitute half of the cream of chicken soup with low-fat yogurt or sour cream. For added nutrition, toss in some fresh spinach or kale. You can also use rotisserie chicken for a quicker option, similar to the convenience offered in many American recipes.
Serving Suggestions
Serve this dish with a side salad or garlic bread for a complete meal. It pairs well with steamed vegetables like broccoli or green beans for added nutrition. For a heartier option, consider serving it alongside hash brown potatoes, enhancing the comfort food experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of chicken broth to keep the sauce from drying out, or microwave in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chicken And Spaghetti contains roughly 986 calories, with 12g protein, 24g carbohydrates, and 95g fat. It is an excellent source of vitamin C (286% of the Daily Value), vitamin D (131% of the Daily Value), and vitamin A (40% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 881mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of canned?
Yes, you can use cooked, shredded fresh chicken instead of canned. Just ensure it's cooked through before adding it to the skillet. This change will give your dish a fresher flavor and more texture.
What can I substitute for cream of chicken soup?
If you don't have cream of chicken soup, you can make a quick substitute by mixing equal parts of chicken broth and heavy cream, seasoned with salt, pepper, and any herbs you like. This will maintain the creamy texture of the dish.
Is it possible to make this dish vegetarian?
Absolutely! You can replace the chicken with canned chickpeas or cooked lentils for protein. Use vegetable broth and cream of mushroom soup instead of the cream of chicken soup to keep it vegetarian-friendly while still being satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).