Looking for a hearty and satisfying dinner that’s easy to make? Look no further than our Chicken Spaghetti recipe! This dish is a perfect blend of creamy and savory flavors, with tender chicken, melted Velveeta cheese, and a touch of spice from Rotel tomatoes. It’s a crowd-pleaser that will leave your family and guests wanting more. Try it out for yourself and experience the comfort of a home-cooked meal with a twist.
Whenever my husband comes home after a long day at work, he always looks forward to having our family-favorite Chicken Spaghetti for dinner. It’s a recipe that I inherited from my mother-in-law and has now become a staple in our household. The creamy texture and bold flavors of the dish never fail to lift his spirits and make him feel at home. In fact, we’ve even served it at family gatherings, and it’s always a hit. This recipe is near and dear to our hearts, and we’re excited to share it with you.
Why This Chicken Spaghetti Recipe is Worth Trying
- This recipe is a great way to use up leftover chicken, making it a budget-friendly option.
- The combination of Velveeta cheese and Rotel tomatoes creates a unique and delicious flavor that you won’t find in other pasta dishes.
- The dish is versatile and can be customized to your preferences by adjusting the spice level or using different types of pasta.
- The recipe is easy to follow, and the ingredients are readily available in most grocery stores.
Ingredients:
- 450g boneless, skinless chicken breasts
- 450g Velveeta cheese, regular or Mexican
- 1 can Rotel tomatoes, regular or hot (283g)
- 450g spaghetti pasta
- 1 stick butter
- 1 can cream of chicken soup, undiluted (298g)
- 1 can cream of mushroom soup, undiluted (298g)
- 1 medium onion, chopped
- 1 bell pepper (red or green), chopped
- Salt and pepper, to taste
Directions:
- In a large pot, boil chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in water. Remove chicken when it’s completely cooked, about 10 to 12 minutes. Set aside.
- In the remaining broth, boil spaghetti pasta according to package directions. Drain pasta after it’s done and set it aside. Do not rinse.
- In the same pot, melt butter and saute onion and bell pepper until they’re soft.
- Add tomatoes, soup, and cooked chicken (cut into bite-size pieces) to the sauteed onion mixture, one at a time, mixing as you go.
- Gently stir in spaghetti.
- 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.
- SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Notes:
- Leftover chicken from a previous meal can be used in this recipe, saving time and money.
- Adjust the spice level by using hot or mild Rotel tomatoes.
- Any type of pasta can be used, but spaghetti works best in this dish.
- The residual heat will melt the cheese, so it’s important to remove the pot from the burner once the cheese is added to avoid scorching.
Cheesy Chicken Spaghetti
Ingredients
- 450 g boneless skinless chicken breasts
- 450 g Velveeta cheese regular or Mexican
- 1 can Rotel tomatoes regular or hot (283g)
- 450 g spaghetti pasta
- 1 stick butter
- 1 can cream of chicken soup undiluted (298g)
- 1 can cream of mushroom soup undiluted (298g)
- 1 medium onion chopped
- 1 bell pepper red or green, chopped
- Salt and pepper to taste
Instructions
- In a large pot, boil chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in water. Remove chicken when it's completely cooked, about 10 to 12 minutes. Set aside.
- In the remaining broth, boil spaghetti pasta according to package directions. Drain pasta after it's done and set it aside. Do not rinse.
- In the same pot, melt butter and saute onion and bell pepper until they're soft.
- Add tomatoes, soup, and cooked chicken (cut into bite-size pieces) to the sauteed onion mixture, one at a time, mixing as you go.
- Gently stir in spaghetti.
- 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.
- SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Notes
Adjust the spice level by using hot or mild Rotel tomatoes.
Any type of pasta can be used, but spaghetti works best in this dish.
The residual heat will melt the cheese, so it's important to remove the pot from the burner once the cheese is added to avoid scorching.
