Ingredients
Scale
- 2 cups cooked spaghetti
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup bell peppers, chopped (red, yellow, or green)
- 1 cup onion, diced
- 2 cups cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth (optional for thinning the sauce)
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the chopped bell peppers and onions to the skillet. Sauté together until the veggies are tender, about 3-4 minutes.
- Stir in the cream of chicken soup and chicken broth (if using). Mix well to combine, and let it simmer for about 5 minutes.
- Once the sauce is heated, add the cooked spaghetti to the skillet. Toss everything together until the pasta is well coated with the sauce.
- Finally, sprinkle the shredded cheddar cheese on top and cover the skillet. Allow the cheese to melt, which should take about 3 minutes.
- Serve hot and enjoy the smiles around the table!
- Prep Time: 10
- Cook Time: 20