Ree Drummond’s Chicken Spaghetti is the ultimate comfort food, bringing together all the right flavors in one hearty dish.

Craving something warm and comforting? Ree Drummond, aka The Pioneer Woman, has the perfect recipe for you. Her famous Chicken Spaghetti takes classic flavors and makes them easy to recreate in your own kitchen.

What exactly is Chicken Spaghetti?

Chicken spaghetti is a hearty, baked casserole. It starts by cooking bone-in chicken in water to create a flavorful broth, which is then used to make the sauce and cook the spaghetti. Once everything is ready, the chicken and pasta are combined with condensed mushroom soup, onions, bell peppers, seasonings, sharp Cheddar cheese, and the homemade broth. The mixture is then baked in a casserole dish, topped with even more cheese for a perfect finish.

Key Ingredients for Chicken Spaghetti

Chicken: Ree Drummond opts for bone-in chicken, which serves multiple purposes. Poaching the chicken in water ensures the meat stays juicy and tender, while the leftover poaching liquid becomes a crucial part of the sauce and pasta cooking process.

Spaghetti: Any kind of spaghetti works for this dish. Just make sure to cook it al dente—typically about 2 to 3 minutes before the package's suggested cooking time—so it doesn’t turn mushy when baked with the other ingredients.

Cream of Mushroom Soup: Drummond uses the classic canned condensed version, though cream of chicken can also be a good substitute. If available, choose a low-sodium option to better control the saltiness of the dish.

Vegetables: A combination of onions and bell peppers adds both flavor and a pop of color to the dish.

Cheese: For a sharp and tangy flavor, Drummond relies on sharp Cheddar cheese, which enhances the overall richness of the casserole.

What does Chicken Spaghetti taste like?

It’s the ideal mix of savory, salty flavors with a rich, creamy texture that’s incredibly satisfying. My family couldn’t get enough, especially with some bread to soak up the extra sauce. I served it alongside a fresh, veggie-packed salad and ended up with two full meals.

Helpful Tips for Making Chicken Spaghetti

• Undercook the pasta. The spaghetti gets cooked twice in this dish. To prevent it from getting mushy, boil it until it’s just toothsome, or al dente.
• Buy cooked chicken to save time. If time is tight, a rotisserie chicken (and a carton of chicken broth) can also be used. A whole rotisserie chicken should yield about 2 1/2 cups of cooked meat. 
• Add pepperoncini. While I loved the flavor, I also wish there was some heat and/or vinegar. I think the addition of about 1/4 cup jarred pepperoncini or other pickled peppers, plus a few tablespoons of the pickling liquid would help this dish shine.
• Double the recipe. If you have the time and enough cooking equipment, I would suggest doubling up. Drummond does this in her Instagram video, showing viewers how to both refrigerate and freeze the casserole for a later date.

The Pioneer Woman’s Famous Chicken Spaghetti Recipe

Preparation Time: 35 minutes

Cooking Time: 55 minutes

Yields: 8 servings

Recipe adapted from Ree Drummond

Ingredients

• 2 pounds bone-in, skin-on chicken breasts or thighs (about 2 1/2 cups cooked)
• 2 small white or yellow onions, divided
• 2 cloves garlic
• 1 pound spaghetti, broken into thirds
• 2 (10.5 ounce) cans cream of mushroom soup
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 2 1/2 cups shredded sharp Cheddar cheese, divided
• 1 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups chicken broth (from cooking chicken)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place chicken breasts and thighs in a large pot. Quarter one onion and add it to the pot along with garlic cloves. Pour in enough water to cover the chicken by about an inch and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and cook until the internal temperature of the chicken reaches 165°F, about 20 to 25 minutes. (Thighs will cook faster than breasts, so check them at 12 minutes and, if necessary, check again after 3 to 5 more minutes.) Remove the chicken and set it aside to cool.
3. While the chicken cools, reserve 2 cups of the cooking liquid. Strain it through a fine mesh sieve into a measuring cup or bowl, discarding any solids.
4. Bring the remaining cooking liquid to a boil over high heat. If the liquid seems too little, add extra water. Add the spaghetti and cook until al dente, about 8 to 10 minutes. Drain the spaghetti and transfer it to a large bowl.
5. Once the chicken has cooled, remove the skin and use your hands or a fork to shred the meat from the bones. Discard the skin and bones, then chop the meat into bite-sized pieces and add it to the bowl with the spaghetti. Add the soup, onion, bell peppers, salt, black pepper, cayenne pepper, and 1 1/2 cups of shredded cheddar cheese. Stir everything together. Pour in 1 cup of the reserved chicken broth and mix until combined. Add more broth if necessary to achieve a saucy consistency, but avoid it becoming too soupy.
6. Transfer the mixture to a large baking dish and sprinkle with the remaining cheese. Cover with foil and bake in the preheated oven until the cheese is melted and the dish is bubbling, about 40 minutes. Remove the foil and bake for an additional 15 minutes.