The amazing Chicken Spaghetti

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  • 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


  1. Boil chicken breasts in a large pot with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper added to the water. Remove chicken when completely done, about 10 to 12 minutes.
  2. Boil spaghetti pasta in the remaining broth according to package directions. Drain pasta after it’s done, and discard the water. Set aside the pasta; do not rinse.
  3. Melt the butter in the same (now empty) pot and sauté the chopped onion and bell pepper.
  4. Add the Rotel tomatoes, cream of chicken soup, cooked chicken (cut into bite-size pieces), and spaghetti to the sautéed onion mixture, one at a time, gently mixing them together.
  5. Add the Velveeta cheese and stir until it’s melted thoroughly, stirring occasionally to prevent scorching.
  6. Season with salt and pepper to taste.

Serving Suggestions:

Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread. Enjoy your delicious chicken spaghetti!

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