Cheesy Chicken Spaghetti
This creamy, cheesy chicken spaghetti is a comforting, hearty dish perfect for family dinners. The Velveeta cheese and Rotel tomatoes give it a deliciously smooth and slightly spicy flavor!
Cook Time: 30 minutes
Prep Time: 30 minutes
Servings: 4 – 6
Ingredients
1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese (regular or Mexican)
1 can Rotel tomatoes (regular or hot)
1 lb spaghetti pasta
1 stick butter
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper (red or green), chopped
Salt and pepper, to taste
Instructions
1. Prepare the Chicken
In a large pot, boil the chicken breasts in salted water until fully cooked, about 10–15 minutes.
Once cooked, remove the chicken and shred it with two forks or dice it into bite-sized pieces.
2. Cook the Pasta
In the same pot (or a new one), cook the spaghetti pasta according to package instructions until al dente. Drain and set aside.
3. Sauté the Vegetables
In a large skillet, melt the butter over medium heat.
Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
4. Combine Ingredients
In a large pot, combine the cream of chicken soup, cream of mushroom soup, Rotel tomatoes, sautéed vegetables, Velveeta cheese, and shredded chicken.
Stir well, allowing the cheese to melt and all ingredients to combine, about 5–7 minutes.
5. Add the Pasta
Add the cooked spaghetti to the pot and mix thoroughly until evenly coated in the sauce.
Season with salt and pepper to taste.
6. Serve
Serve warm, garnished with a sprinkle of fresh parsley or extra cheese if desired.
