Ingredients:

  • 1 lb spaghetti, broken into thirds
  • 4 cups cooked chicken breast, shredded or diced
  • 2 cans (10.5 oz each) cream of mushroom soup
  • 8 oz full-fat cream cheese, softened
  • 2 cups chicken broth
  • 0.5 cup reserved pasta water
  • 1 medium onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 4 oz jar diced pimientos, drained
  • 1 tsp seasoning salt
  • 0.25 tsp cayenne pepper
  • 0.5 tsp black pepper, freshly cracked
  • 3 cups sharp cheddar cheese, freshly grated

Instructions:

  1. Preheat and Prep: Set your oven to 175°C (350°F). Generously grease a 9x13 inch baking dish with butter or non stick spray. Note: This ensures those crispy cheese edges release easily later.
  2. Boil the Pasta: Bring a large pot of salted water to a boil. Add the 1 lb (450g) of spaghetti broken into thirds. Cook for exactly 2 minutes less than the package says for al dente.
  3. Save the Liquid: Before draining, carefully scoop out 0.5 cup of the cloudy pasta water and set it aside.
  4. Whisk the Base: In your largest bowl, combine the 8 oz (225g) of softened cream cheese, 2 cans of mushroom soup, and 2 cups of chicken broth. Whisk until the mixture is smooth and pale.
  5. Add Aromatics: Stir in the diced onion, green pepper, and the 4 oz jar of drained pimientos.
  6. Season Well: Fold in the seasoning salt, black pepper, and cayenne pepper. Note: The cayenne adds warmth, not just heat.
  7. The Big Fold: Add the cooked chicken, the par boiled spaghetti, and that reserved pasta water. Mix until every strand is glistening with sauce.
  8. Cheese Integration: Stir in 2 cups of the grated sharp cheddar cheese.
  9. Transfer and Top: Pour the mixture into your dish. Sprinkle the remaining 1 cup of cheese over the top in an even layer.
  10. The Golden Bake: Bake for 45 minutes until the sauce is bubbling and the top is golden brown.