If you’re a fan of chicken spaghetti, you’ll love this super, easy stovetop version. It’s loaded with a thick, creamy cheese sauce and can be made on your table in less than 30 minutes. Don’t let that fool you, though, a few pantry staples and some leftover chicken are all you need to make this yummy weeknight meal!
Spaghetti recipes can fall anywhere on the scale from intricate to easy. This is the recipe I go to when I have very little time to put dinner on the table and I want something comforting that the fam will love!
Chicken spaghetti is always in our dinner rotation. Because of that, I have quite a few versions. If you want a spicier version of chicken spaghetti, try my chicken spaghetti with Rotel. My crack chicken spaghetti is a new favorite at our house, and I’m sure it will be a hit at yours, too. My creamy chicken spaghetti casserole recipe has a luscious creamy sauce and two types of fresh peppers and loads of chicken.
Let’s make this!
What I Love About This Recipe
- 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 Deeelicious! I use cooked chicken and cream-based soups to shorten the prep and cooking 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
- Add the cooked pasta and chicken to the cheese sauce. Voila! You’ve got a creamy cheesy chicken spaghetti work of art to enjoy.
Chicken Spaghetti Ingredients
- Spaghetti
- Cream of Chicken Soup
- Cream of Mushroom Soup
- Petite Diced Tomatoes with Green Chile Peppers
- Velveeta
- Salt
- Black Pepper
- Chicken
- Milk
Easy Chicken Spaghetti Recipe Notes
- Sauce – This creamy, cheesy sauce can burn easily. Go low and slow with the sauce stirring it constantly to prevent burning. It will thicken as it cools. Thin with extra milk as needed.
- 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. If your kids object to the tomatoes, you, of course, can omit them completely.
- 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. Here’s what Bon Appetit has to say about it.
- Don’t rinse the cooked pasta because the leftover starch will help the cheesy sauce coat the noodles.
- This recipe works with any kind of pasta. You can substitute regular spaghetti, linguini, or fettuccini, and even something small like elbows will do in a pinch.
- 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!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? 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.
- Make Ahead Tips: 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.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
I like to serve mine with warm buttery crescent rolls, copycat Olive Garden breadsticks, or garlic bread. To round out the meal with some veggies, try my roasted peppers, roasted broccoli, or a plate of fajita veggies. All of these are so good, you’ll be happy to eat your vegetables!
More Chicken Pasta Recipes
Chicken pasta recipes are notorious for being delicious, nutritious, and suuuper easy! If this chicken spaghetti recipe inspires you, here are a few more to add to your repertoire.
Chicken Spaghetti
Ingredients
- 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
Instructions
- In a large pot, cook pasta (16 ounces) in well-salted water, according to package instructions just until al dente. Drain. Dry out the pot to use for the sauce.
- While the pasta drains, add cream of chicken soup (1 can), cream of mushroom soup (1 can), drained tomatoes (1 can), Velveeta (1 pound), salt (1/2 teaspoon), pepper (1/4 teaspoon), 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 (3 cups) and combine until evenly coated. Serve.
Fans Also Made:
Notes
- Sauce – This creamy, cheesy sauce can burn easily. Go low and slow with the sauce stirring it constantly to prevent burning. It will thicken as it cools. Thin with extra milk as needed.
- 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. If your kids object to the tomatoes, you, of course, can omit them completely.
- 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. Here’s what Bon Appetit has to say about it.
- Don’t rinse the cooked pasta because the leftover starch will help the cheesy sauce coat the noodles.
- This recipe works with any kind of pasta. You can substitute regular spaghetti, linguini, or fettuccini, and even something small like elbows will do in a pinch.
- 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!
Nutrition
Does this recipe freeze well?
Hi, Cynthia. I wouldn’t suggest freezing this as a make-ahead option. The cream-based sauce could separate.
My 3 sons approved this spaghetti!
yaaay! Thanks, Anne!
Excellent recipe, delicious quick and easy, highly recommend
Wow, thank you so much, Jackie! 🙂