Chicken Spaghetti
This Chicken Spaghetti is creamy, tangy from Rotel, and loaded with smooth-melting Velveeta for a cozy one-pot comfort dinner. Cooking the spaghetti in the chicken broth gives the pasta extra savory flavor before it gets folded into the cheesy sauce.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon salt for the chicken cooking water
- 1/2 teaspoon black pepper for the chicken cooking water
- 1 pound spaghetti pasta
- 1 stick butter
- 1 medium onion chopped
- 1 bell pepper red or green, chopped
- 1 10-ounce can Rotel tomatoes regular or hot
- 1 10.5-ounce can cream of chicken soup undiluted
- 1 10.5-ounce can cream of mushroom soup undiluted
- 1 pound Velveeta cheese regular or Mexican, cut into chunks if desired
- salt and pepper to taste
- freshly grated Parmesan cheese for serving, optional
- salad and hot garlic bread for serving
Instructions
- Put the chicken breasts in a large pot, cover them with water, add the 1/2 teaspoon salt and 1/2 teaspoon black pepper, then bring to a boil and cook until the chicken is completely done, about 10 to 12 minutes.
- Remove the cooked chicken from the pot and set it aside until it is cool enough to handle, keeping the cooking liquid in the pot to cook the spaghetti.
- Bring the broth back to a boil if needed, then cook the spaghetti in it according to the package directions, stirring now and then, especially at the beginning.
- When the spaghetti is tender, drain it, discard the cooking water, set the spaghetti aside, and do not rinse it.
- Put the empty pot back on the stove, melt the butter over medium heat, add the chopped onion and bell pepper, and cook for several minutes until soft and fragrant but not browned.
- Cut the cooked chicken into bite-size pieces, add the Rotel tomatoes to the softened onion and pepper, then stir in the cream of chicken soup, cream of mushroom soup, and chicken one at a time.
- Gently stir the cooked spaghetti into the chicken mixture, taking your time so the sauce coats the pasta evenly.
- Add the Velveeta, season with salt and pepper to taste, keep the heat low, and stir occasionally until the cheese is melted thoroughly.
- Spoon the chicken spaghetti into bowls, top with freshly grated Parmesan if desired, and serve with salad and hot garlic bread.
Notes
Keep leftover chicken spaghetti in a covered container in the refrigerator for a few days. The pasta will thicken as it sits; reheat gently in the microwave, stirring once or twice, or warm in a saucepan over low heat.
Nutrition
Calories: 810kcal
Love this recipe?Fllow us at @tasteofrecipes for more