Cheesy chicken spaghetti is the kind of dinner that’s comforting, simple, and always satisfying. Spaghetti noodles are tossed in a creamy sauce made with Velveeta, milk, cream soups, and Rotel tomatoes with green chilies. Shredded chicken is added for extra heartiness, making this dish filling without much effort. It’s easy to prepare, uses only a handful of ingredients, and is perfect for a busy weeknight meal.
Why this recipe works
- Creamy sauce: Velveeta, milk, and cream soups melt together into a smooth sauce that coats every strand of spaghetti beautifully and evenly.
- Easy process: The recipe comes together with simple steps that anyone can follow, making it reliable for quick family dinners.
- Hearty addition: Shredded chicken adds protein and substance to the spaghetti, turning it into a complete meal rather than just a side dish.
- Flavor boost: Rotel tomatoes with chilies bring tangy and slightly spicy notes that cut through the creaminess, adding depth and balance.
- Family friendly: The combination of cheese, chicken, and pasta appeals to both kids and adults, making it a dish everyone enjoys.
Serving suggestions
- Family dinner: Serve cheesy chicken spaghetti with garlic bread and a fresh salad for a balanced meal that’s easy to prepare.
- Potluck option: Bring the dish to a gathering, where it can be scooped easily and served warm to feed a crowd.
- Lunch leftovers: Reheat the spaghetti the next day for a quick, cheesy lunch that tastes just as good as when freshly made.
- Comfort meal: Pair the spaghetti with roasted vegetables or soup for a cozy, filling dinner that works in any season.
- Party dish: Serve cheesy chicken spaghetti in a casserole dish at casual events, where guests can serve themselves easily.
Cheesy chicken spaghetti recipe
Make dinner simple with cheesy chicken spaghetti, a creamy comfort food pasta recipe that’s always a hit for weeknights and family meals.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
- 1lb spaghetti noodles
- 1lb Velveeta cheese (cubed)
- 1/2 cup milk
- 2 cups cooked chicken (shredded)
- 1 (10 ounces) can cream of mushroom soup
- 1 (10 ounces) can cream of chicken soup
- 1 (10 ounces) can Rotel diced tomatoes with green chilies, drained
Instructions
- Cook the spaghetti noodles according to package directions. Drain the water.
- Meanwhile, in a large pot add the Velveeta cheese and milk. Stir in cook over medium heat until the cheese is almost melted.
- Pour in both cans of the coup and the drained Rotel tomatoes. Stir the mixture until well combined. Continue to cook and stir for 8-10 minutes or until the mixture is thoroughly heated.
- Stir in the cooked shredded chicken and cooked spaghetti noodles.
Nutrition
- Serving Size:
- Calories: 855
- Sugar: 14.5 g
- Sodium: 2376 mg
- Fat: 30.9 g
- Carbohydrates: 106.3 g
- Protein: 36.9 g
- Cholesterol: 93.1 mg