Description
Chicken Spaghetti combines tender chicken, creamy cheese, and tangy tomatoes intertwined with spaghetti, creating a comforting and flavorful dish that’s perfect for any meal.
Ingredients
Scale
- 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 butter
- 1 can cream of chicken soup, undiluted (10.5 oz)
- 1 can cream of mushroom soup, undiluted (10.5 oz)
- 1 medium onion, chopped
- 1 bell pepper (red or green), chopped
- Salt and pepper, to taste
Instructions
- Begin by boiling chicken breasts in a large pot with salt and pepper. Once fully cooked, remove the chicken, and let it cool before cutting it into bite-size pieces.
- In the same broth, cook the spaghetti pasta as per the package instructions. Once done, drain and set aside.
- Heat a stick of butter in a pot and sauté onion and bell pepper until they’re soft and fragrant.
- To this, add the Rotel tomatoes, cream of chicken, and mushroom soup, and the cooked chicken. Stir well after each addition.
- Fold in the spaghetti gently, followed by chunks of Velveeta cheese. Season with salt and pepper. Keep stirring until the cheese melts and blends into the spaghetti, making sure it doesn’t stick to the bottom.
- Serve hot, garnished with Parmesan cheese, alongside a crisp salad and warm garlic bread.
Notes
- For a healthier version, opt for low-fat cheese and whole wheat spaghetti.
- Feel free to add a dash of garlic powder or Italian seasoning for an extra flavor kick.
- If the mixture seems too thick, a little chicken broth can help achieve the desired consistency.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 650-700 kcal
- Sugar: 8-10g
- Sodium: 1200-1500mg
- Fat: 20-25g
- Saturated Fat: 10g
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 120mg