Description

A lighter take on classic chicken spaghetti, made in the slow cooker for maximum ease. Lean chicken breast, whole wheat pasta, and Neufchatel cheese come together in a creamy, cheesy sauce with a hint of Everything Bagel seasoning or ranch for flavor. Perfect for busy nights when you want wholesome comfort food without the fuss.

Ingredients

Scale

170 g (6 oz) Neufchatel cheese (about ¾ block)
400 g (1 can) diced tomatoes
240 ml (1 cup) chicken broth (adjust as needed)
298 g (10.5 oz) can cream of mushroom soup
298 g (10.5 oz) can cream of chicken soup
454 g (1 lb) chicken breast
30 g (2 tbsp) Everything Bagel seasoning (or 1 ranch packet)
454 g (16 oz) whole wheat spaghetti, cooked
120 g (1 cup) cheddar cheese, shredded

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Instructions

In the slow cooker, combine cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, and Neufchatel cheese. Stir gently.
Place chicken breasts on top and sprinkle with seasoning of choice.
Cook on low for 4 hours OR low for 2 hours + high for 1 hour.
Remove chicken and shred with forks or a mixer.
Blend sauce with an immersion blender until smooth.
Return shredded chicken to the sauce and stir well.
Add cooked spaghetti and toss to coat.
Sprinkle cheddar cheese on top, cover, and let melt. Keep on warm until ready to serve.

Notes

Add spinach or bell peppers in the last 30 minutes for extra veggies.

For spice, mix in diced green chiles with the tomatoes.

Whole wheat pasta holds up better in the sauce than regular pasta.

Freeze sauce without pasta to avoid mushy texture when reheating.

Prep Time: 10 minutes
Cook Time: 3–4 hours (slow cooker)
Category: Main Course
Method: Slow Cooker
Cuisine: American