Ree’s Chicken Spaghetti Recipe

I have always wondered why Ree’s chicken spaghetti recipe is so popular, but when I made it at home a few years back, I instantly understood why. Ever since then, we always make it at home on special occasions or whenever we are craving it. This pasta dish by the Food Network is very easy to prepare and flavorful. I am sure it will be your go-to recipe once you try it.

RELATED: Pioneer Woman’s Sheet-Pan Mac And Cheese Recipe

The Pioneer Woman has tons of amazing recipes online, and this is one of our family favorites. How can you not love this dish? The noodles became more flavorful because it was cooked in the chicken broth! If you are in a hurry and want to save time, you can use rotisserie chicken. You can never go wrong with this easy spaghetti recipe. It is cheesy, comforting, and perfect for sharing. For more spaghetti recipes, check these out: Cowboy Spaghetti Recipe, Taco Spaghetti Bake Recipe, Monterey Chicken and Spaghetti Casserole

Easy Chicken Spaghetti Ingredients

• 1 whole raw chicken (cut into 8 pieces)
• 1 lb of thin spaghetti (broken into 2-inch pieces)
• 2 1/2 cups of shredded sharp cheddar cheese
• 1/4 cup of finely diced green bell pepper
• 1 teaspoon of seasoned salt
• 1/8 to 1/4 teaspoon of cayenne pepper
• 2 cans (10 3/4 oz each) cream of mushroom soup
• 1 medium onion (finely diced)
• salt and freshly ground black pepper

How to Make Chicken Spaghetti At Home

Step 1:

Start by preheating your oven to 350F.

Step 2:

Fill a a large pot of water and bring it to a boil. Add the chicken pieces and cook for a few minutes, then lower the heat to medium-low. Let it simmer for 30 to 45 minutes.

Step 3:

Remove the chicken and 2 cups of the chicken broth from the pot. Once the chicken is cool enough to touch, remove the skin and pick out the meat to make 2 generous cups.

Step 4:

Cook the spaghetti in the chicken broth according to package instructions. Make sure not to overcook.

Step 5:

While the spaghetti is cooking, combine chicken, mushroom soup, 1 1/2 cups of cheese, green peppers, red peppers, onions, seasoned salt, cayenne, salt, and pepper in a bowl. Once the pasta is cooked, strain the spaghetti and add to the bowl. Stir in  1 cup of the reserved chicken broth.

Step 6:

Transfer the mixture in a casserole pan, then top with the remaining 1 cup of cheese. You can cover it with cling wrap and freeze up to 6 months, cover and refrigerate up to 2 days, or bake immediately until bubbly for about 45 minutes. If the cheese on top gets browned, cover it with foil.

Ree’s Chicken Spaghetti Recipe