Slow-Cooked Chicken Spaghetti with Creamy Cheese Sauce (Print version)

Tender slow-cooked chicken, spaghetti, tomatoes, and a creamy cheese sauce stirred together into a cozy family dinner.

# Ingredients:

For the chicken and sauce

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts or thighs
02 - 1 can (10.5 oz / 298 g) condensed cream of chicken soup
03 - 1 can (10 oz / 283 g) diced tomatoes with green chiles, undrained
04 - 1 cup (240 ml) low-sodium chicken broth
05 - 1 small yellow onion, finely diced
06 - 3 cloves garlic, minced
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper

For the pasta and cheese

11 - 4 oz (115 g) cream cheese, softened and cubed
12 - 1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
13 - 1 cup (115 g) shredded Monterey Jack or mozzarella cheese
14 - 12 oz (340 g) spaghetti
15 - 2 tablespoons chopped fresh parsley, for serving
16 - Warm milk or chicken broth, as needed to loosen the sauce

# Instructions:

01 - Place the chicken in a 6-quart slow cooker. Add the cream of chicken soup, diced tomatoes with green chiles, broth, onion, garlic, Italian seasoning, smoked paprika, salt, and pepper. Stir the sauce around the chicken.
02 - Cover and cook on low for 4-5 hours or on high for 2 1/2-3 hours, until the chicken is tender and reaches 165°F.
03 - Transfer the chicken to a board and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
04 - Add the softened cream cheese, cheddar, and Monterey Jack. Cover for 10-15 minutes, then stir until the sauce is creamy and mostly smooth.
05 - While the cheese melts, boil the spaghetti in salted water until just shy of al dente. Drain well.
06 - Fold the drained spaghetti into the creamy chicken sauce. Let it sit for 5 minutes so the noodles absorb a little sauce. Loosen with warm milk or broth if needed, then serve with parsley.

# Good to know:

01 - Cook the pasta separately for the best texture.
02 - Use freshly shredded cheese for the smoothest sauce.
03 - Leftovers keep in the fridge for up to 3 days.

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