Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Olive Oil
  • 1 Pound Chicken Breasts (cut into bite-sized pieces)
  • 8 Ounces Sliced Baby Portobello Mushrooms
  • 1 Large Onion (Diced)
  • 2 Teaspoons Garlic Powder
  • 1 Teaspoon Italian Seasoning
  • Salt & Pepper to taste
  • 3 Cups Chicken Broth
  • 8 Ounces Spaghetti Noodles (Uncooked)
  • 4 Ounces Cream Cheese
  • 1 Cup Freshly Grated Parmesan Cheese
  • 1 Teaspoon Chopped Parsley (Optional)

Instruction

  • Heat the olive oil in a large soup pot or dutch oven over medium-high heat.
  • Add the cubed chicken, mushrooms, and diced onion to the pot.
  • Season with the garlic powder, Italian seasoning, salt, and pepper.
  • Cook and stir for 5-7 minutes until chicken is seared on all sides and vegetables are soft.
  • Break the spaghetti noodles in half and add to the pot.
  • Pour over the chicken broth and push down the noodles with a wooden spoon if necessary to make sure they are covered by liquid.
  • Turn heat to medium-low and simmer for 10-12 minutes until pasta is cooked through, stirring often to make sure the noodles don't stick.
  • Remove the pan from the heat.
  • Use tongs to toss the cream cheese, parmesan, and parsley together until cheese is melted.