The BEST Creamy Chicken Spaghetti (No Canned Soup!)

This creamy chicken spaghetti is a family-favorite weeknight dinner made without canned soup. It’s rich, cheesy, and surprisingly easy — perfect for busy families. I’m sharing step-by-step instructions so you can make it fast!

CREAMY CHICKEN SPAGHETTI (NO CANNED SOUP):

INGREDIENTS:
12 oz spaghetti
2–3 cups cooked shredded chicken
1 small onion, diced
1 bell pepper, diced
2–3 cloves garlic, minced
1 jar mushrooms (4-6 oz); optional
3 tbsp butter (divided)
3 tbsp flour
2 cups chicken broth
1 cup milk or half-and-half
½ cup sour cream
1–2 cups shredded cheese (cheddar, Monterey Jack, Colby Jack, or blend)
½ tsp garlic powder
1 tsp smoked paprika (or regular paprika)
1 tsp Italian seasoning
Salt and pepper to taste
DIRECTIONS:
1. Boil spaghetti in salted water until just shy of al dente. Drain and set aside.
2. Melt 2 tbsp butter in a large skillet over medium heat. Add onion and bell pepper. Cook 4-6 minutes until softened. Add the drained jarred mushrooms and cook for 1-2 minutes. Add garlic and cook for about 30 seconds (until fragrant).
3. Add the remaining 1 tbsp butter. Once melted, sprinkle in the flour. Cook for about 1 minute over medium heat, stirring often.
4. Slowly whisk in chicken broth, a little at a time to avoid lumps. Add the milk or half-and-half. Raise heat slightly to bring to a gentle simmer. Once simmering and thickening, reduce heat to low. Cook 2–3 more minutes until smooth and thickened slightly.
5. Turn off heat. Stir in sour cream, garlic powder, paprika, Italian seasoning, salt, and pepper and mix well.
6. Stir in cooked spaghetti noodles, cooked chicken, and half the shredded cheese; toss until evenly coated.
7. Spread mixture into a greased 9×13 baking dish. Top with the remaining cheese if desired.
8. Bake at 350°F for 20-25 minutes or until bubbly and lightly golden.
9. Let rest 5–10 minutes before serving. Serve warm.

Enjoy!