recipe

Cheesy Chicken Spaghetti: a tasty recipe for a quick weeknight dinner

Total time: 25 Min
Difficulty: Low
Serves: 4 people
By Cookist
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Ingredients
Spaghetti pasta
16 ounces
velveeta cheese, cubed
16 ounces
Whole Milk
1/2 cup
cooked chicken, shredded
2 cups
Cream of mushroom soup
1 can (10 ounces)
Cream of chicken soup
1 can (10 ounces)
rotel, drained
1 can (10 ounces)

If you've been looking for a quick, delicious, and hearty meal you can put together in no time, it's time you try cheesy chicken spaghetti. Packed with hearty chunks of chicken in a cheesy, cream sauce, this delicious pasta dish will be a massive hit with both kids and adults. Cheesy chicken spaghetti is a mouthwatering comfort food that's fast and easy to make – perfect for those busy weeknights.

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What is Chicken Spaghetti?

Chicken spaghetti is a fast, easy comfort food dish you can make in under 30 minutes. It's a hearty, cheesy, creamy spaghetti dish that's made with shredded chicken, Velveeta cheese, Rotel tomatoes and chili and cream of mushroom and cream of chicken soup.

Tips for making Creamy Chicken Spaghetti

– You can also use other types of pasta like fettuccine, linguini, or tagliatelle.

– To make creamy chicken spaghetti in the oven, transfer everything into a baking dish and bake at 350F for 20 minutes.

– Add a dash of cayenne pepper or red chili flakes to give your chicken spaghetti a spicy kick.

– Use zucchini noodles to make a keto-friendly version of this delicious dish.

– To make creamy chicken spaghetti in an Instant Pot, put the chicken and Rotel in the pressure cooker. Add the soups and pasta. Set to high and cook for 8 minutes then do a quick release. Stir the mixture then set the pot to saute. Add in the cheese and heat until melted.

– Add some chives, green onions, or veggies like peas to give your dish a pop of brightness.

– You can use regular cheese like cheddar, mozzarella, American cheese, or gouda instead of Velveeta.

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How to Store Cheesy Chicken Spaghetti

You can store cheesy chicken spaghetti in an airtight container in the refrigerator for up to 3 days.

How to Make Cheesy Chicken Spaghetti

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Prepare the pasta according to the instructions on the packet. Drain and set aside.

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In a large pot, combine milk and Velveeta. Heat and stir until the Velveeta has nearly melted. Stir in the cream of mushroom soup, the cream of chicken soup, and the Rotel. Cook for 8 to 10 minutes.

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Add in the chicken.

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Add in the spaghetti.

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Stir and serve.

Notes

If you can't find Rotel, you can use regular diced tomatoes and add mild chilis and herbs to the tomatoes as a substitute.

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