Chicken Spaghetti

Jeanne Benavidez

By
@jeanneben

This is a great, comfort dish. My sister gave me the recipe and I tweaked it to fit my family's taste. My friends also request this when we have pot-luck dinners. Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread. You'll be a hit with everyone.


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Comments:

Serves:

4 - 6

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
My family loves meals that have a kick. This was no exception - the kids loved it. My husband added a little more jalapeno on his, but it had just the right amount of spice for me. (Oh, and it's SO cheesy!)

Ingredients

1 lb
boneless, skinless chicken breasts
1 lb
Velveeta cheese, regular or mexican
1 can(s)
Rotel tomatoes, regular or hot
1 lb
spaghetti pasta
1 stick
butter
1 can(s)
cream of chicken soup, undiluted
1 can(s)
cream of mushroom soup, undiluted
1
medium onion, chopped
1
bell pepper, red or green, chopped
salt and pepper to taste

Directions Step-By-Step

1
Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2
Remove chicken when completely done, about 10 to 12 minutes.
3
Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4
Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5
Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6
Add cheese and stir together, mixing well. Add salt and pepper to taste.
7
Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8
SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: Italian
Recipe For: The Best Chicken