Pioneer Woman Chicken Spaghetti Recipe

This one’s kinda retro. Feels like something someone’s grandma made in the ‘80s — and yeah, that’s a good thing. Creamy, cheesy, salty, soft, and slightly spicy if you want. You’ve got chicken, pasta, canned soup, sharp cheddar… it’s not fancy, but it fills you up and scratches that “I need a casserole now” itch. Works for picky eaters. Freezes like a dream.

This chicken spaghetti turns out thick and cheesy — not runny, not dry. The pasta gets cooked in broth so it already picks up flavor before it even hits the sauce. Cream of mushroom soup gives it that old-school creamy base, and sharp cheddar cuts through with that punchy meltiness.

There’s diced onion, green pepper, and pimentos for some colour and tang. The texture’s soft and comforting. Honestly, feels like something you make when you’re tired and want leftovers that’ll actually taste better the next day.

Easy to digest, low-effort once everything’s chopped and boiled. Kinda casserole-y, kinda pasta bake, very satisfying.

Jump to Recipe

Ingredients Needed

• 2 cups cooked chicken: any leftover chicken works. Shred it small.
• 3 cups spaghetti, uncooked: broken into 2-inch bits so it mixes better.
• 2 cans cream of mushroom soup: classic creamy binder.
• 3 cups sharp cheddar cheese: grated. 2 in the mix, 1 on top.
• ¼ cup diced green pepper: gives a little crunch + flavour.
• ¼ cup diced onion: not too much. Just enough to matter.
• 1 jar (4 oz) diced pimentos, drained: brings a sweet, tangy thing.
• 2 cups chicken broth (from boiling pasta): save it, don’t toss.
• 1 tsp Lawry’s seasoned salt: boosts the whole dish.
• ⅛ to ¼ tsp cayenne: optional kick.
• Salt + pepper: to taste.

How To Make Pioneer Woman Chicken Spaghetti

Cook the Chicken:
Boil a whole fryer if you’re doing it from scratch — or just use rotisserie, whatever. You’ll need about 2 cups shredded.

Cook the Pasta in Broth:
Boil your spaghetti in that chicken broth. Don’t overcook — you want it just al dente. Drain but save 2 cups of that broth.

Mix It All Together:
In a big bowl, mix the cooked pasta, chicken, mushroom soup, green pepper, onion, 2 cups of cheese, pimentos, broth, seasoned salt, cayenne, salt, and pepper. Stir till everything’s coated.

Pan + Cheese + Bake:
Pour into a buttered casserole dish. Top with that last cup of cheddar. Bake at 350°F for 45 minutes — until hot and bubbling. If cheese starts to brown too much, throw foil on top.

Recipe Tips

• Don’t skip the broth — water just doesn’t hit the same.
• Break spaghetti before cooking. Easier to stir and eat.
• Use pre-cooked chicken to save time.
• Add more cayenne if you like a little bite — but not too much.

How to Store & Reheat

Room Temperature: Let cool and store within 2 hrs.
Fridge: Airtight container, lasts 3–4 days.
Freezer: Freeze before baking or after. Wrap tight. Thaw overnight, bake as usual.

Nutrition Facts (Approx. per serving)

• Calories: ~480
• Sodium: 720mg
• Protein: 26g
• Fat: 24g
• Carbs: 38g
• Fibre: 2g
• Sugar: 4g

FAQs

Can I use different pasta?
Yeah. Penne or rotini works — just make sure it’s short.

Can I leave out the pimentos?
Totally. Won’t break the recipe. Just a flavor thing.

Can I make this ahead of time?
Yep — refrigerate up to 2 days or freeze up to 6 months.

Can I sub cream of chicken soup?
Yes. Still creamy, just slightly different taste.

How do I reheat it without drying out?
Cover with foil, warm in oven at 325°F with a splash of broth or milk.