A stovetop version of the family favorite Cheesy Chicken Spaghetti that is quicker and just as tasty! Only one pot and a handful of ingredients needed for this delicious dinner.
Time for another simple chicken dinner recipe, this time a speedier version of my very popular Crockpot Cheesy Chicken Spaghetti.
If you don’t have time to make my Crockpot version of Cheesy Chicken Spaghetti, than this stovetop version will blow you away! It’s faster, uses a lot of the same ingredients and turns out just as creamy and delicious!
For those of you who aren’t familiar with this dish, it is traditionally a creamy and cheese baked pasta casserole filled with spaghetti, chicken, cream of mushroom soup, bell peppers, green chiles and a whole lot of cheddar cheese. Casseroles are great and typically taste amazing the longer they cook, but for this specific recipe, I almost prefer it right out of the pot because it’s at it’s peak of creamy and cheesy perfection. Plus, you don’t have to cook the entire recipe in the pot and then dirty a 9×13 dish just to bake it a little more with some extra cheese on top (though, there’s nothing wrong with doing it that way…I’m just impatient).
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It’s a really filling and simple meal that every family member seems to love. Eddie snarfed his two helpings down just fine. Once we told our two older kids to get over the fact that they were just going to have to try bell peppers again ‘for us to really know that they didn’t like them’ they kind of forgot that they were in there and kept shoveling it in.
Overall, this is a recipe that we keep coming back to because of its versatility, ease and ingredients list.
As per usual, below are a few more pictures of the finished dish and then the printable recipe is just beyond that.
Enjoy, friends! xo
Stovetop Cheesy Chicken Spaghetti
Prep
Cook
Total
Yield 4 servings
A stovetop version of the family favorite Cheesy Chicken Spaghetti that is quicker and just as tasty! Only one pot and a handful of ingredients needed for this delicious dinner.
Ingredients
- 1 lb. spaghetti
- 2 tablespoons olive oil
- salt & pepper, to taste
- 1 lb. chicken cutlets*
- 1 cup diced yellow onion
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 small can mild diced green chiles
- 1-16.9 oz jar alfredo sauce (Trader Joe's brand preferred)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder or granulated garlic
- 1 cup chicken broth
- 8 oz. block sharp cheddar cheese, grated
- a few splashes chicken broth or milk, as needed
- chopped cilantro, optional
Instructions
- Bring large pot of water to boil. Add salt and cook spaghetti according to package directions until al dente. Drain and set pasta aside. Replace hot pot to medium heat.
- Add in oil and swirl to spread across the bottom. Sprinkle chicken cutlets with salt and pepper and brown 2-3 minutes per side in oil until fully cooked. Remove from pot and set aside to rest.
- Saute onion and peppers 4-5 minutes or until mostly tender. Stir in green chiles, alfredo sauce, and spices. Pour chicken broth into empty alfredo jar, replace lid and shake. Pour contents into pot.
- Cut browned chicken into bite-size pieces and add to pot.
- Taste sauce and adjust seasonings as needed. Toss in spaghetti and grated cheddar cheese until pasta is fully coated in sauce. (As it sits, it will have a tendency to thicken, so as needed, add in little splashes of chicken broth or milk and stir to keep it at the consistency you want before serving.)
- Sprinkle with cilantro and serve.
Notes
*Chicken cutlets are chicken breasts sliced very thin. You are welcome to take regular chicken breasts and slice them in half lengthwise to get the same effect. OR you can cut your raw chicken into bite size pieces before browning. I just find it easier to cut after they are fully cooked. Feel free to use pre-cooked or rotisserie chicken and forgo the whole browning process.
Courses Dinner
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Sam Anderson says
This was superb! I cut recipe in half since it’s only myself and my wife. I added 3 cloves minced garlic, turmeric, and some basil and marjoram too.
I’ll fix this again soon, guaranteed!!
Katherine Heller Hamm says
Just made this cheesy chicken spaghetti for the first time and it was devoured by my entire family, including my 2 and 4 year olds! I would have never thought to throw those ingredients together with pasta, but man is it delish and so different from any other pasta dishes I make! We also have a newborn so bouns points for the easy prep and gigantic yield so that it’s basically enough for dinner for two nights for our family. This recipe will definitely be making it into our regular rotation 😋
Lauren says
That is awesome!! Also, how are you surviving three kids two years apart? I can’t even imagine!!
Trudy says
Chose to just make the sauce and served it over rice. Yummmm.
Shannon Randolph says
This is one of my husband’s FAVORITE dinners – he requests it almost weekly! Keep these coming! 🙂
Lizzy says
This recipe is on my mind every week. Soon, I’m going to remember to pick up the ingredients and make it!