It seems like chicken spaghetti always brings back memories of dinners at home. Its rich, creamy sauce with shredded chicken and noodles feels like old family meals. You can make it simple or fancy but its always sticks to your ribs. Pioneer Woman, Ree Drummond, made her own spin on this classic and it’s now one of their best chicken recipes online.
Ree Drummond’s show and cookbooks taught thousands of people how to get good food on the table fast. Her chicken spaghetti is easy and cheesy with simple things from your pantry, plus a few veggies. The rotisserie chicken trick saves so much time and makes it taste real moist and good. No matter if you’re a new cook or youve been cooking for years, this recipe feels like a hug in a bowl.
1. What is Chicken Spaghetti?
Chicken spaghetti is like a big casserole where you mix cooked noodles with chicken, cream soups and some spices then bake it. It popped up in the south where pasta was cheap and cooks needed to feed lots of people. You stir spaghetti noodles with shredded chicken, cream of chicken or mushroom soups, a few veggies and cheese then bake till its hot and bubbly. It's simple but filling, and you can change it up anyway you like.
People keep swapping this dish at potlucks and family dinners cause its cheap and kids love it. Over the years each family adds their own twist so there’s tons of ways to make it. Its become a classic in many homes because you can feed a crowd with little effort and it warms you right up on cold nights.
2. The Pioneer Woman's Twist on Chicken Spaghetti
Ree Drummond, who folks call the Pioneer Woman, started cooking this on her ranch and sharing it online. She was a city girl before but now she picks things straight from her garden or the grocery store and makes them easy for busy people. Her version of chicken spaghetti uses rotisserie chicken which is a huge time saver and keeps the meat tender.
She adds cream of chicken and mushroom soups for a creamy sauce that coats every strand of spaghetti. Plus she throws in bell peppers, onions and garlic to give it a bit more flavor. The result is cheesy, a little sweet from the peppers, and not too complicated so even beginners can nail it.
What makes her recipe special is the mix of flavors and the fact its quick enough for a weeknight but still tastes like something you made from scratch. Its no wonder so many people put it on their dinner list over and over again.
3. Detailed Recipe for Pioneer Woman Chicken Spaghetti
3.1 Ingredients
To create the delicious Pioneer Woman Chicken Spaghetti, you will need:
- 1 rotisserie chicken, shredded
- 8 ounces spaghetti noodles
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce
3.2 Directions
Follow these steps to make your chicken spaghetti:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook till al dente according to the package. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat a tablespoon of oil over medium heat. Add the bell pepper, onion, and garlic. Cook till the veggies are soft and smell good, about 4–5 minutes.
- Combine ingredients: In a big bowl, stir together the cooked spaghetti, shredded chicken, both soups, the sautéed veggies, chicken broth, Worcestershire sauce, salt, and pepper. Mix until all is coated.
- Transfer to baking dish: Pour the mixture into your greased dish and spread it out. Sprinkle the cheddar cheese on top.
- Bake: Bake for 25–30 minutes, or until the cheese is melted and you see golden edges.
3.3 Tips for the Perfect Chicken Spaghetti
- Add extra vegetables like mushrooms, peas or spinach for more color and nutrition.
- Try different cheeses such as mozzarella or pepper jack for a fun twist.
- You can make it a day ahead and keep it in the fridge till you’re ready to bake.
- Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge before reheating.
4. Nutritional Information
Pioneer Woman Chicken Spaghetti is not just tasty but gives you protein from the chicken and carbs from the pasta. Keep in mind:
- Each serving is about 400–500 calories, depending on cheese and soup amounts.
- Pair it with a side salad or some steamed veggies to add freshness and vitamins.
5. Serving Suggestions
This hearty chicken spaghetti goes great with lots of sides and drinks:
- Side Dishes: A crisp green salad, garlic bread, or roasted vegetables balance the rich flavors.
- Beverages: Serve it with sweet tea, lemonade, or even a light white wine for adults.
6. FAQs About Pioneer Woman Chicken Spaghetti
6.1 What is Chicken Spaghetti Made Of?
Chicken spaghetti usually has cooked spaghetti noodles, shredded chicken, creamy soups, veggies, and seasonings all baked together for a warm, cheesy meal.
6.2 Can I Use Other Types of Pasta?
Yes, you can swap in penne, fusilli, or rotini instead of spaghetti. Just watch the cooking time so it stays al dente.
6.3 How Long Does Chicken Spaghetti Last in the Fridge?
You can keep chicken spaghetti in the fridge for 3 to 4 days in an airtight container. Let it cool before storing so it doesn’t get soggy.
6.4 Can I Make It Ahead of Time?
Definitely! Prep the casserole, cover it, and pop it in the fridge. When you’re ready, bake it a little longer if it’s cold from the fridge.
6.5 What Are Good Substitutes for Cream of Chicken Soup?
If you dont want canned soup, use a homemade cream sauce, dairy-free cream soup, or a simple béchamel. They’ll still make it creamy without the cans.
7. Conclusion
The Pioneer Woman Chicken Spaghetti is a breeze to make and tastes like a memory on a plate. Whether you need a quick weeknight dinner or a dish for family gathering, this recipe hits the spot every time. Give it a try and see why its become a favorite in kitchens everywhere!
pioneer woman chicken spaghetti
Equipment
- 1 large pot
- 1 baking dish (9x13 inches)
- 1 medium saucepan
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 8 ounces spaghetti
- 2 cups cooked chicken, shredded You can substitute cooked rotisserie chicken for convenience.
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 cup grated cheddar cheese
- 1 cup diced tomatoes with green chilies
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic, and cook until softened (about 5 minutes).
- In a large mixing bowl, combine the cooked chicken, cream of mushroom soup, cream of chicken soup, chicken broth, diced tomatoes, and cooked vegetables. Stir until well combined.
- Fold in the cooked spaghetti and mix until the pasta is evenly coated.
- Pour the mixture into a greased 9x13-inch baking dish. Sprinkle the grated cheddar cheese on top.
- Bake in the preheated oven for 30 minutes, or until heated through and the cheese is bubbly and slightly golden.
- Remove from the oven and let it cool for a few minutes before serving.
