Chicken Spaghetti

Jeanne Benavidez


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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★★★★★ 82 votes
4 - 6
30 Min
30 Min
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!)


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
1 can(s)
cream of chicken soup, undiluted
1 can(s)
cream of mushroom soup, undiluted
medium onion, chopped
bell pepper, red or green, chopped
salt and pepper to taste


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1Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.

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2Remove chicken when completely done, about 10 to 12 minutes.

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3Boil spaghetti pasta in remaining broth according to package directions.

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4Drain pasta after done and discard water. Set aside the pasta...Do not rinse.

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5Melt the butter in that same (empty) pot and saute the onion and bell pepper.

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6Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

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7Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

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8SERVING 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