Instructions:
Cook the Pasta: Boil a pot of salted water and cook the spaghetti according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add Chicken and Sauce: Add the shredded chicken, cream of mushroom soup, diced tomatoes, chicken broth, Italian seasoning, and paprika. Stir to combine and bring to a simmer.
Combine Pasta and Sauce: Add the cooked spaghetti to the skillet and mix well until the pasta is coated in the sauce. Stir in the shredded cheddar cheese until melted and well combined.
Bake (Optional): If you like a baked version, preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish, top with additional cheese, and bake for about 20 minutes until bubbly.
Serve: Garnish with fresh parsley and serve warm!
Enjoy!
This Chicken Spaghetti is creamy, cheesy, and perfect for a family dinner. Customize it with your favorite veggies or spices for added flavor!
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