Stovetop Chicken Spaghetti

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  • Level: Easy
  • Total: 1 hr
  • Active: 55 min
  • Yield: 6 servings
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1 pound fusilli

Kosher salt, seasoned salt, and freshly ground black pepper

4 tablespoons salted butter

3 boneless, skinless chicken thighs, cubed 

2 boneless, skinless chicken breasts, cubed 

1 cup panko breadcrumbs 

2 1/2 teaspoons dried parsley 

1 green bell pepper, chopped 

1 medium onion, finely diced 

One 4-ounce jar diced pimientos 

Two 10.5-ounce cans cream of mushroom soup 

1 cup milk 

1 teaspoon Worcestershire sauce 

Cayenne pepper, to taste 

2 cups grated sharp Cheddar 

1 cup grated pepper jack cheese 

1/2 cup frozen peas 


  1. Cook the pasta in lightly salted water in conjunction with the package instructions until not quite al dente and still quite chewy. Drain and set aside, reserving 3 cups of the pasta water.
  2. Place a large saucepan over high heat and add 2 tablespoons butter. Add the chicken and cook until browned and almost cooked through, about 5 minutes.
  3. Meanwhile, place a skillet over medium heat and add the remaining 2 tablespoons butter. When the butter has melted, add the panko and 1/2 teaspoon dried parsley. Season with salt and pepper, then toss and cook until golden brown, about 3 minutes.
  4. Add the bell pepper and onion to the pan with the chicken and cook until they have slightly softened, about a minute, then add the pimientos and stir. Reduce the heat to medium-low and add the cream of mushroom soup, pasta water and milk, then bring to a simmer. Add the Worcestershire sauce, remaining 2 teaspoons dried parsley, cayenne and seasoned salt to taste, followed by the cheeses, a handful at a time. Stir until completely incorporated. Add the frozen peas followed by the cooked pasta, then stir and cook until the pasta is perfectly cooked, a couple of minutes. Add salt and pepper, stir again, then sprinkle the toasted parsley breadcrumbs over the top.