This one-pot chicken spaghetti delivers creamy, comforting flavors with minimal cleanup. A proven method for busy weeknights when you need dinner ready fast.
Using simple ingredients, this dish comes together in under 30 minutes. The tomato-based sauce clings perfectly to tender noodles and chicken for a satisfying meal.
Ingredients for Campbell’s Chicken Spaghetti Recipe Easy
Simple pantry staples and fresh ingredients create this creamy, comforting one-pot dish effortlessly.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Spaghetti Noodles 🍝 | 8 oz | Uncooked, broken in half |
| Campbell's Cream of Chicken Soup 🥫 | 1 can | 10.5 oz size preferred |
| Campbell's Cream of Mushroom Soup 🥫 | 1 can | 10.5 oz size preferred |
| Diced Tomatoes 🍅 | 1 can | 14.5 oz, undrained |
| Chicken Broth 🥣 | 1 ½ cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Dried Italian Seasoning 🌿 | 1 tsp | Or mix oregano and basil |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp for best flavor |
| Butter 🧈 | 2 tbsp | Unsalted for control |
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The soup base is non-negotiable here. Campbell’s Cream of Chicken and Mushroom deliver that signature silky texture—generic brands can be hit or miss (sometimes too thin). Most Walmart or Kroger locations carry both in the canned soup aisle. For the chicken, fresh breasts work best, but pre-cut chicken strips save time without sacrificing quality.
No cream soups on hand? Blend 1 cup milk with 2 tbsp cornstarch as a quick substitute (adds thickness but less richness). Fresh tomatoes can replace canned in a pinch—just use 3-4 medium and add a pinch of sugar. The cheddar can be swapped for Colby Jack or Monterey Jack if you want milder flavor.
Leftovers reheat beautifully—actually taste better after 24 hours as flavors meld. Store in airtight containers for up to 4 days in the fridge, or freeze portions for 3 months.
Why You’ll Love This Recipe
- One Pan Wonder: I just dump the chicken, soups, tomatoes, and noodles in one dish and let the oven do the work.
- Rich Comfort: The creamy chicken and mushroom soups blend into this velvety sauce that coats every strand of spaghetti.
- Feeds the Crew: Between us, this makes enough for my family of four with leftovers for lunch tomorrow.
- Budget Stretcher: Honestly, a few chicken breasts and pantry staples make a meal that feels way fancier than it costs.
Step-by-Step Instructions for Creamy Chicken Spaghetti
This one-pot method delivers rich, velvety results with minimal cleanup and effort.
Step 1: Sauté Aromatics and Brown the Chicken
Melt the 2 tbsp Butter in a large pot over medium-high heat. Add the finely diced Yellow Onion and cook for 3-4 minutes until translucent and just beginning to soften.
Add the 1.5 lb Boneless Skinless Chicken Breasts (cut into bite-sized pieces) and cook for 5-6 minutes, stirring occasionally, until the pieces are lightly browned and cooked through. The chicken should no longer be pink in the center and will release clear juices when pierced.
Step 2: Build the Creamy Base
Stir in the 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. Immediately add the 1 can Campbell’s Cream of Chicken Soup, 1 can Campbell’s Cream of Mushroom Soup, 1 can Diced Tomatoes, and 1.5 cups Chicken Broth.
Increase heat to high and bring to a gentle boil, stirring to combine all the ingredients. The mixture should be smooth and slightly thickened as the soups incorporate with the broth.
Step 3: Cook the Spaghetti in the Sauce
Add the 8 oz Spaghetti Noodles (broken in half) to the pot and press them down into the sauce. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally.
Cook until the noodles are tender but still have a slight bite, and most of the liquid has been absorbed. The sauce will thicken as the pasta releases starch. Season with the 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Dried Italian Seasoning.
Step 4: Finish with Cheddar Cheese
Remove the pot from heat and stir in the 1.5 cups Shredded Cheddar Cheese until fully melted and incorporated. The cheese should create a glossy, creamy sauce that clings to the noodles and chicken.
Let the dish rest for 5 minutes before serving. This allows the flavors to meld and the sauce to reach its ideal consistency. The final dish should be rich, creamy, and uniformly coated with sauce.
Pro Tips For Making Campbell’S Chicken Spaghetti Recipe Easy
- Shred Warm Chicken: Poach or bake your chicken breasts until just done (165°F internal temp), then shred while still warm—it absorbs the soup mixture better than cold chicken. I learned this the hard way after my first batch tasted like dry chicken on top of creamy noodles.
- Undercook the Spaghetti: Boil your noodles 1-2 minutes less than package instructions. They’ll finish cooking in the sauce and soak up that creamy Campbell’s goodness instead of turning to mush.
- Drain the Tomatoes: Pour your diced tomatoes into a strainer and let them sit for 2 minutes to shed excess liquid. Skipping this makes the dish watery—my grandmother swore by this, and she was right.
- Thin with Milk: If the sauce is too thick after mixing the soups, stir in 1/4 cup milk at a time until it coats the noodles smoothly. Sounds weird, but it works and saves you from a gluey mess.
Essential Equipment for This Recipe
One Pot Essential
This dish comes together in a single pot, so a 5-quart Dutch oven is my go-to. Look for one with a heavy bottom to prevent scorching. I use my Lodge enamel every time—durable and affordable at Walmart for under $50. 💛
Cutting Tools
A sharp 8-inch chef’s knife makes quick work of the chicken and onion. I keep mine from Mercer Culinary razor-sharp with a 10-inch steel. For garlic, a simple garlic press saves time without sacrificing flavor.
Stirring Solution
A wooden spoon is perfect for stirring the sauce and scraping the bottom without scratching. The flat edge helps press the spaghetti into the liquid during cooking. I always keep one dedicated to my Dutch oven.
Measuring Accuracy
For precise ingredient amounts, I rely on a 1-cup measuring cup and a set of stainless steel measuring spoons. The soups come in 10.5 oz cans, so no measuring needed there. A kitchen scale helps with the chicken if you want to be exact.
Cheese Grater
Freshly shredded cheese melts better than pre-shredded, so a box grater is worthwhile. The large holes work great for cheddar. If you’re short on time, Sargento pre-shredded sharp cheddar melts almost as well. ✨
Serving Style
Use a large serving spoon to dish this out family-style. The sauce is thick enough that it won’t drip everywhere. I like to serve it in a wide, shallow bowl to show off the creamy texture.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great and stay juicier. Cook them for 6-7 minutes as they take slightly longer than breasts. Their richer flavor pairs well with the creamy sauce.
What if my sauce is too thin?
Simmer uncovered for an extra 3-5 minutes to reduce. Alternatively, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in. The sauce will thicken as it cools slightly.
Can I add vegetables to this dish?
Stir in 1 cup chopped bell peppers or 1 cup sliced mushrooms with the onions. For frozen veggies, thaw and drain first to avoid excess moisture.
How do I make this gluten-free?
Swap regular spaghetti for gluten-free pasta and use gluten-free cream soups. Check labels carefully—some broths contain gluten. Cook time may vary slightly.
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