Real Recipes From Real Home Cooks ®

chicken spaghetti

(92 ratings)
Blue Ribbon Recipe by
Jeanne Benavidez
Odessa, TX

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 potluck dinners. Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread. You'll be a hit with everyone.

Blue Ribbon Recipe

If you're trying to get a home-cooked meal on the table after a busy day, make this easy chicken spaghetti. It's super cheesy and creamy. Boiling the spaghetti in chicken broth adds so much savoriness to the dish. The creamy soups balance out the punch of spice from the Rotel tomatoes. Velveeta melts and melds with the other ingredients and gives the dish its signature gooeyness. This whole meal is quick, easy, and made in one pot. Win-win all around.

— The Test Kitchen @kitchencrew
(92 ratings)
yield 4 - 6
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For chicken spaghetti

  • 1 lb
    boneless, skinless chicken breasts
  • 1 lb
    Velveeta cheese, regular or Mexican
  • 1 can
    Rotel tomatoes, regular or hot (10 oz)
  • 1 lb
    spaghetti pasta
  • 1 stick
  • 1 can
    cream of chicken soup, undiluted (10.5 oz)
  • 1 can
    cream of mushroom soup, undiluted (10.5 oz)
  • 1 md
    onion, chopped
  • 1
    bell pepper (red or green), chopped
  • salt and pepper, to taste

How To Make chicken spaghetti

Test Kitchen Tips
If you're afraid of scorching the dish while the cheese melts, once the Velveeta is added turn the burner off, cover the pot, and let sit for about to minutes; then mix. Since everything is hot the residual heat will slowly melt the cheese.
  • Boiled chicken on a plate.
    Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes.
  • Boiling spaghetti in chicken broth.
    Boil spaghetti pasta in the remaining broth according to package directions.
  • Draining the cooked spaghetti.
    Drain pasta after done and discard water. Set aside the pasta. Do not rinse.
  • Sauteeing onion and bell pepper in melted butter in the pot.
    Melt the butter in that same (empty) pot and saute the onion and bell pepper until soft.
  • Tomatoes, soup, and chicken added to the pot.
    Add tomatoes, soup, cooked chicken (cut into bite-size pieces) to the sauteed onion mixture, one at a time, mixing as you go.
  • Stirring in the spaghetti.
    Gently stir in spaghetti.
  • Cheese, salt, and pepper added to the pot.
    Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
  • Chicken Spaghetti on a plate with a roll on the side.
    SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.