When it’s time to eat, Chicken Spaghetti is comfort food that delights everyone.This easy recipe is a heavenly combination of noodles, chicken, and red peppers in a creamy sauce, with lots of melted cheese.For us Midwesterners, this recipe is a delicious blast from the past.

It’s popular for potlucks, last-minute dinners, and kids just gobble it up.Other versions use canned cream of mushroom or chicken soup, but I prefer a homemade, 3-ingredient creamy sauce that’s made right in the pan.The greatest part about this recipe is that you probably already have the ingredients to make it.

It’s ready to devour in under an hour and the chicken stays tender and juicy without ever drying out.There are lots of variations and optional ingredients, so take a peek in your fridge and see what you have to work with.Chances are it’ll slide into your weekly rotation in no time.

Recipe ingredients: Ingredient notes: Spaghetti: There’s no law saying you can’t make baked chicken and noodles with some other type of pasta, either.Chicken: I always use boneless, skinless chicken thighs, but this recipe will take what you give it, whether that’s chicken breasts, leftover rotisserie chicken, or even leftover turkey.Chili powder: A blend of ground chiles to give the casserole a little something-something.

If you don’t have it, make a chili powder substitute with cumin, paprika, garlic powder, and cayenne pepper.Step-by-step instructions: Cook the spaghetti until al dent

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