Italian Chicken Spaghetti

This easy, one-pot meal is perfect for weeknights. Dinner will be ready in about an hour and a half, but most of the cooking time is inactive, giving you time to tidy up, help your kids with homework, or sit by the fire and unwind like I did tonight.


  • 3 tablespoons butter
  • 1/2 bunch green onions, sliced thin
  • 3 raw boneless, skinless chicken breasts, diced
  • 1 4-oz. container vegetable cream cheese
  • 1 10.5 oz. can golden mushroom soup
  • 1 1-oz. package dry Italian dressing mix
  • 4 1/2 cups chicken broth
  • 1 lb. spaghetti, uncooked


  1. In a Dutch oven or large pot, melt butter on medium heat. Add green onions and sauté until tender.
  2. Add chicken, cream cheese, soup, dressing mix, and chicken broth. Stir to combine, cover, and simmer on low for one hour, stirring occasionally.
  3. Break spaghetti into thirds and stir into sauce. Cover and simmer until spaghetti is al dente, approximately 15 minutes.
  4. Garnish with grated parmesan and serve.

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