Spaghetti recipes can fall anywhere on the scale from intricate to easy and this super creamy chicken spaghetti recipe sits firmly on the easy side. Don’t let that fool you, though, few pantry staples and some leftover chicken is all you need to make this yummy weeknight meal! It pulls together in less than 30 minutes!
It’s time to rethink chicken spaghetti recipes! Come see what all the fuss is about!
I always start with the decadent cheesy sauce when I list the many wonderful things about the chicken spaghetti recipe. It is sublimely creamy! Of course, the list doesn’t stop there!
- Super simple prep
- Great make-ahead options
- Kids LOVE this
- Creamy, comfort food
How To Make Chicken Spaghetti Recipe
This can be on the table in 30 minutes flat and it is D-licious! I use cooked chicken and cream-based soups to shorten the prep and cook time of this delicious, cheesy pasta meal.
All you have to do is boil up your pasta and set it aside to drain. Now mix up the cheesy sauce in a pot over low heat before adding the cooked pasta and chicken. Voila! You’ve got a creamy cheesy chicken spaghetti work of art to enjoy.
This super easy chicken spaghetti has a simple one-pot prep that produces some major flavor. Here’s a couple of things to consider on your way to the kitchen.
Sauce – This creamy, cheesy sauce can burn easily. Go low and slow with the sauce stirring it constantly to prevent burning.
Cheesy Chicken Spaghetti Ingredient Notes
This recipe only requires a few simple kitchen staples to throw together.
Tomatoes – I like to use a couple of cans of petite diced tomatoes with green chilies or Rotel. Just make sure they’re drained well so you don’t dilute the sauce. Feel free to use a mild or spicy version based on your own taste, of course. No judgment here.
Pasta – Salt your pasta water generously while it’s boiling. I typically use 1 ½ to 2 tablespoons per 4 quarts of water. The pasta inevitably absorbs some of the salted water as it cooks, totally enhancing the flavor of your dish.
- Don’t rinse the cooked pasta because the leftover starch will help the cheesy sauce coat the noodles. Here’s some helpful hints to get the pasta just right.
- This recipe works with any kind of pasta. You can substitute regular spaghetti, linguini, or fettuccini, and even something small like macaroni will do in a pinch.
- Also, if you’re turning this into a yummy chicken spaghetti casserole or chicken spaghetti bake, be sure to cook your pasta just until al dente. You don’t want it to get mushy in the oven.
Chicken- Rotisserie chicken is a fabulous option for this dish, though any cooked chicken will do. You can bake or boil chicken breasts or thighs. Just season with salt and pepper. It’s also a great way to use up leftover chicken!
Tools to Make
When I said this decadent chicken spaghetti was easy, I was using a capital E! The most important tool to make it happen is a colander to drain your pasta in. You want to drain the pasta really well.
How Long Can You Keep This In The Fridge?
According to FDA recommendations, cream-based sauces will keep for about 3 days in a well-sealed container in the fridge.
Can You Freeze This?
I wouldn’t suggest freezing this as a make-ahead option. The cream-based sauce could separate.
However, leftovers (if there are any!) can be frozen. If it is a bit dry or the sauce has separated when you reheat it, drizzle a little chicken stock or milk over it and stir well. It’ll be as creamy and delicious as the day it was made!
Best Chicken Spaghetti Recipe Make Ahead Tips
This is literally the best chicken spaghetti recipe in my repertoire and the kiddos just adore it. It comes together so quickly that the prep really is minimal.
You can always shred the chicken, chop the Velveeta and store them separately until you’re ready to use them.
If you’re super pressed for time you could even precook the pasta and just reheat it in the sauce. Easy Peasy!
Don’t let the simplicity of this dish fool you. It produces a BIG flavor. I like to serve mine with warm buttery rolls or garlic bread. You can throw in a fresh garden salad for some greens or serve up a chicken pasta salad instead.
Sometimes I’ll even whip up a yummy chicken spaghetti with Rotel to sneak some extra veggies in!
There are so many different things you can do with this scrumptious chicken spaghetti it is Ah-ma-zing! Here are a few yummy options.
- Trade the chicken for beef and put the cheese on top to create a zesty taco spaghetti the family will love!
- Layer up all those tomato-based goodies to craft a million dollar spaghetti with all the fantastic qualities of lasagna.
- Blend South of the Border spices with the classic American dish to serve up a Mexican spaghetti with Tex-Mex flair.
- Inspire some dinner enthusiasm by serving up baked spaghetti with cream cheese and French-style onions on top.
- Grab that deep pie dish and form a delicious spaghetti pie that’ll knock their socks off!
Chicken pasta recipes are notorious for being delicious, nutritious, and suuper easy! If this chicken spaghetti recipe inspires you, here’s a few more to add to your repertoire.
- Chicken Lasagna
- Chicken Noodle Casserole
- Creamy Chicken Tortellini Soup
- Chicken Fajita Pasta
- Chicken Artichoke Pasta
- 16 ounces thin spaghetti
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 (10-ounce) can petite diced tomatoes with green chile peppers, drained
- 1 pound Velveeta, cut into cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked chicken, shredded
- 1/4 cup to 1/2 cup milk divided
- In a large pot, cook pasta in well-salted water, according to package instructions just until al dente. Drain. Dry out pot to use for the sauce.
- While the pasta drains, add cream of chicken soup, cream of mushroom soup, drained tomatoes, Velveeta, salt, pepper, and 1/4 cup milk to the dried pasta pot.
- Cook over medium-low heat, stirring often so the sauce doesn't burn until the Velveeta is melted and sauce is smooth. Add more milk, if needed, to thin the sauce a bit.
- Add cooked pasta and chicken and combine until evenly coated. Serve.
Fans Also Made:
None foundRATE THIS RECIPE