Hamdi Saidani The Pioneer Woman’s Creamy Chicken Spaghetti is a sophisticated, “from-scratch” elevation of the classic Southern potluck staple. By boiling a whole fryer chicken to create a flavorful homemade stock for the pasta, and using fresh mushrooms and dry white wine, Ree Drummond turns a humble casserole into a rich, velvety masterpiece.
If you do nothing else, cook the spaghetti directly in the reserved chicken broth. That’s the difference between a bland pasta dish and one where every strand of spaghetti is infused with deep, savory chicken flavor. I’ve found that the starch released into the broth also helps the final cream sauce cling to the noodles much better than if you used plain salted water.
The dry white wine is doing more work than you’d think here. It’s used twice—once to deglaze the mushrooms and again in the roux—to provide a sharp acidity that cuts through the heavy butter and whole milk. I didn’t expect the chopped black olives to matter that much, but they provide a salty, briny “pop” that balances the richness of the Parmesan cream sauce.
Pioneer Woman Creamy Chicken Spaghetti Ingredients
- 1 whole Fryer Chicken (cut up)
- 1 lb (450g) thin spaghetti, broken into thirds
- 1 stick (115g) unsalted butter
- 16 oz (450g) white mushrooms, sliced
- 1/2 cup (120ml) dry white wine, divided
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) reserved chicken broth (from boiling the chicken)
- 1 1/2 cups (360ml) whole milk
- 1 cup (100g) freshly grated Parmesan cheese (plus extra for topping)
- 1 cup (150g) whole black olives, chopped
- Kosher salt and freshly ground black pepper, to taste
How To Make Pioneer Woman Creamy Chicken Spaghetti
- 1. Cook the chicken and spaghetti: Place the chicken pieces in a large pot of water and boil for 30–40 minutes until fully cooked. Remove the chicken to a plate to cool. Do not discard the liquid! Bring that broth back to a boil, add the broken spaghetti, and cook until al dente. Drain the pasta and set aside. Once the chicken is cool, discard the skin and bones and shred the meat into bite-sized pieces.
- 2. Sauté the mushrooms: In a large skillet, melt 2 tablespoons of the butter. Add the sliced mushrooms and 1/4 cup of the white wine. Season with salt and pepper and sauté for 8–10 minutes until the mushrooms are golden and the liquid has completely evaporated. Set the mushrooms aside.
- 3. Make the cream sauce: In the same skillet, melt the remaining 6 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 1–2 minutes to toast the roux. Slowly whisk in 2 cups of the reserved chicken broth and the milk. Add the remaining 1/4 cup of wine. Simmer until the sauce is thick and bubbly.
- 4. Combine the casserole: Remove the skillet from the heat. Stir in the grated Parmesan until melted. Add the shredded chicken, sautéed mushrooms, and chopped olives. Taste and adjust the salt and pepper. Gently fold the cooked spaghetti into the sauce until every strand is coated.
- 5. Bake and serve: Transfer the mixture to a 13×9-inch baking dish. Sprinkle with an extra handful of Parmesan cheese. Bake at 350°F (180°C) for 20–25 minutes, or until the edges are bubbly and the top is a light golden brown.
Recipe Tips
- Don’t overcook the pasta: Since the spaghetti will bake in the oven for another 20 minutes, pull it out of the broth while it still has a firm “bite.” If it’s too soft before baking, it will turn into mush in the casserole.
- Use a dry wine: Reach for a Sauvignon Blanc or Pinot Grigio. Avoid “cooking wines” from the grocery store, which are often heavily salted and lack the bright acidity needed for this sauce.
- Squeeze the olives: If your olives are very juicy, give them a quick pat dry after chopping. Excess brine can turn the white cream sauce a muddy gray color.
- Shred the chicken by hand: This allows you to ensure no small bones or bits of gristle make it into the casserole, providing a much better texture than using a food processor.
What To Serve With Pioneer Woman Creamy Chicken Spaghetti
This is an incredibly rich, “heavy” meal. Balance it out with a crisp Caesar salad or steamed lemon-butter broccoli. A side of garlic bread is also perfect for mopping up any extra cream sauce left on the plate.
How To Store Pioneer Woman Creamy Chicken Spaghetti
- Fridge: This is one of those rare dishes that tastes even better the next day. Keep in an airtight container for up to 4 days.
- Reheat: The pasta will absorb the sauce as it sits. When reheating, add a splash of milk or chicken broth to the dish to bring back that creamy consistency.
- Freeze: You can freeze the unbaked casserole for up to 3 months. Thaw it in the fridge overnight before baking as directed.
Pioneer Woman Creamy Chicken Spaghetti Nutrition Facts
Estimated per serving (1 of 8):
- Calories: 540 kcal
- Protein: 34g
- Fat: 29g
- Carbohydrates: 48g
- Sodium: 880mg
FAQs
Can I use a rotisserie chicken instead?
Yes! It’s a great shortcut. However, since you won’t have the homemade broth, you’ll need to buy 2 cups of high-quality canned chicken broth to cook the pasta and make the sauce.
What can I use instead of black olives for my Pioneer Woman Creamy Chicken Spaghetti?
If you aren’t an olive fan, you can swap them for diced pimentos or frozen peas for a pop of color and flavor without the briny hit.
Why is my sauce thin?
If the sauce hasn’t thickened enough, let the casserole sit for 10 minutes after taking it out of the oven. The starches in the pasta will continue to set as it cools slightly.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Corn Chowder Recipe
- Pioneer Woman Best Chicken Breast Melt In Your Mouth Recipe
- Pioneer Woman Roasted Chicken Recipe
Pioneer Woman Creamy Chicken Spaghetti Casserole Recipe
Description
This classic Pioneer Woman casserole is the ultimate Southern-style comfort food. It’s a decadent, “from-scratch” bake that swaps condensed soups for a silky homemade roux, enriched by fresh Parmesan and the savory tang of white wine and black olives. By cooking the spaghetti directly in the chicken’s poaching liquid, every strand of pasta is infused with deep, savory flavor before being baked to bubbly, golden perfection.
Ingredients
Instructions
- Cook the chicken and spaghetti: Place the chicken pieces in a large pot of water and boil for 30–40 minutes until fully cooked. Remove the chicken to a plate to cool. Do not discard the liquid! Bring that broth back to a boil, add the broken spaghetti, and cook until al dente. Drain the pasta and set aside. Once the chicken is cool, discard the skin and bones and shred the meat into bite-sized pieces.
- Sauté the mushrooms: In a large skillet, melt 2 tablespoons of the butter. Add the sliced mushrooms and 1/4 cup of the white wine. Season with salt and pepper and sauté for 8–10 minutes until the mushrooms are golden and the liquid has completely evaporated. Set the mushrooms aside.
- Make the cream sauce: In the same skillet, melt the remaining 6 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 1–2 minutes to toast the roux. Slowly whisk in 2 cups of the reserved chicken broth and the milk. Add the remaining 1/4 cup of wine. Simmer until the sauce is thick and bubbly.
- Combine the casserole: Remove the skillet from the heat. Stir in the grated Parmesan until melted. Add the shredded chicken, sautéed mushrooms, and chopped olives. Taste and adjust the salt and pepper. Gently fold the cooked spaghetti into the sauce until every strand is coated.
- Bake and serve: Transfer the mixture to a 13×9-inch baking dish. Sprinkle with an extra handful of Parmesan cheese. Bake at 350°F (180°C) for 20–25 minutes, or until the edges are bubbly and the top is a light golden brown.
Notes
-
Don’t overcook the pasta: Since the spaghetti will bake in the oven for another 20 minutes, pull it out of the broth while it still has a firm “bite.” If it’s too soft before baking, it will turn into mush in the casserole.
Use a dry wine: Reach for a Sauvignon Blanc or Pinot Grigio. Avoid “cooking wines” from the grocery store, which are often heavily salted and lack the bright acidity needed for this sauce.
Squeeze the olives: If your olives are very juicy, give them a quick pat dry after chopping. Excess brine can turn the white cream sauce a muddy gray color.
Shred the chicken by hand: This allows you to ensure no small bones or bits of gristle make it into the casserole, providing a much better texture than using a food processor.
