Baked Chicken Spaghetti with Boursin Cheese
Creamy Chicken Spaghetti with Boursin Cheese is the ultimate comfort food casserole. Tender shredded chicken, sautéed onions, red bell pepper, garlic, and a packet of Sazón are tossed with spaghetti in a rich, cheesy Boursin sauce, then baked until hot and bubbly. It's an easy family dinner that's perfect for weeknights, potlucks, or meal prep.
Ingredients
- 12 oz spaghetti noodles
- 2 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 packet Sazon seasoning
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1 (5.2oz) package Garlic & Herb Boursin cheese
- 2 cups shredded cheddar cheese, divided
- ½ teaspoon black pepper
- Chopped fresh parley, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- Cook the spaghetti according to the package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Sprinkle in the Sazón seasoning and stir to coat the vegetables.
- Add the shredded chicken, cream of chicken soup, chicken broth, and Garlic & Herb Boursin cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Stir in the cooked spaghetti and 1 cup of the shredded cheddar cheese until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Bake for 25 to 30 minutes, or until hot and bubbly and the cheese is melted. For a golden top, broil for 2 to 3 minutes if desired.
- Garnish with fresh parsley and serve warm.
Notes
- Rotisserie chicken makes this recipe come together even faster.
- Feel free to substitute cream of mushroom or cream of celery soup.
- You can assemble the casserole a day ahead, refrigerate it, and bake when you're ready.
- Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully.
- Freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking.