I love pasta recipes, particularly fast pasta dishes! Chicken spaghetti recipe pulls together in less than 30 minutes. Chicken recipes can fall anywhere on the scale of intricate to easy. Chicken spaghetti recipes are firmly on the ‘easy’ side of the spectrum. I use cooked chicken and cream-based soups to shorten the prep and cook time of this delicious, cheesy pasta meal.
It’s time to rethink spaghetti recipes! Give chicken spaghetti recipe a try, and I promise it will gain a place right next to the classic red sauce version in your spaghetti repertoire.
Let’s get started!
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What I Love About Recipe
I always start with the decadent cheesy sauce when I list the many wonderful things about 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
Creamy Chicken Spaghetti Recipe Notes
This creamy chicken spaghetti recipe isn’t fussy to make with its one-pot prep. Here are a few things to consider as you head to the kitchen!
Cooking Pasta- Cooking pasta is often done incorrectly! Proper pasta cooking requires a nice big pot of boiling salty water. Also, don’t rinse the pasta. The starch left behind after cooking helps coat the pasta with sauce.
Cooking the sauce- This creamy, cheesy sauce can burn easily. Go low and slow to combine and melt the sauce ingredients. Stir it constantly to prevent burning.
Ingredient Notes
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!
Pasta- I like thin spaghetti as opposed to angel hair pasta. I think holds up better without being as dense as regular spaghetti.
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.
Chicken Spaghetti With Rotel Storing Tips
To store chicken spaghetti with Rotel allow it to cool before covering. It will store well in any container. I like to store it in a casserole dish, so I can just pop it in the oven or microwave to reheat!
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!
Cheesy Chicken Spaghetti Make Ahead Tips
Cheesy chicken spaghetti comes together so quickly and easily that make-ahead prep is minimal.
You could shred the chicken, chop the Velveeta ahead of time, and store them separately until you’re ready for them. You could even cook the pasta and reheat it in the sauce if you’re super pressed for time.
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.
Recipe Variations
I always think that a hallmark of a good pasta recipe is its versatility. Chicken spaghetti recipe is no exception and can be adjusted to your preferences with ease.
Can I Cook This In An Instant Pot?
Instant pot spaghetti has swept across the internet as an easy one pot sensation. This recipe isn’t a dump it in and forget it recipe like instant pot spaghetti and meatballs. Since this is a cream-based sauce, it requires a bit more interaction while it cooks than marinara.
What Other Sauces I Can Try?
My chicken spaghetti is very similar to chicken tetrazzini, which has a broad definition of a pasta dish with a creamy cheese sauce.
If you like creamy sauces, you can try my Chicken Alfredo. It’s so decadent, and you can proudly say it’s completely homemade- though you don’t have to tell them how easy it was!
Can I Bake This Instead?
I love baked spaghetti. The pasta soaks up some of the sauce, and the whole things bonds together. To make chicken spaghetti bake, prepare as directed, but undercook your pasta just slightly- no more than al dente.
You can add an extra layer of cheese on the top to complete the bake. Pop it in the oven for about 20 minutes at 350 until it is hot and bubbly.
What Other Types of Pasta Can Be Used In This Recipe?
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. You can create chicken fettuccine by simply swapping out the noodles. It all works and tastes delicious.
If you really want to add a bit of pizzazz, you could make chicken tortellini. Depending on the tortellini filling, you could add a whole new layer of flavor!
Can This Be Converted Into A Casserole Recipe?
Like bake spaghetti, chicken spaghetti casserole is a great way to tweak this recipe. The trip through the oven lets the sauce and noodles really come together. You can top your spaghetti casserole with bread crumbs, fried onions, more cheese, or even crumbled bacon.
If you have the time (and inclination to wash an extra pan) and crave a little extra texture in the dish, you can go the casserole route and make an easy crunchy topping. One of my favorite tricks is crushing a bag of seasoned croutons! Just spoon the finished spaghetti into a lightly greased casserole dish, sprinkle with crushed croutons, and bake under your broiler just until the crumbs start to brown a bit. You can also toss ¾ c. of panko breadcrumbs with 1 tablespoon of melted butter and do the same thing.
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 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.
Nutrition
More Chicken Pasta Recipes
Chicken pasta dishes create great family meals. They come together quickly, feed a crowd, and taste absolutely ah-mazing! Here are some of my favorites:
- Chicken Lasagna
- Chicken Carbonara
- Chicken Parmesan Pasta
- Tuscan Chicken Pasta
- Chicken Tetrazzini Casserole
Conclusion
You’ll be surprised at how the simple prep of cheesy, indulgent chicken spaghetti recipe produces such big taste! The convenience factor of this meal can’t be beat. You’ll make this one again and again for a quick midweek meal that the whole family will approve of! I know it makes a regular appearance on my supper table!
I look forward to hearing how it works for you! Be sure to leave me a comment below!
Cathrynne Vaughan says
July 16, 2019 at 9:38 pmThanks for all the explanation about why which ingredient is used; very helpful. Going shopping!
Kathleen says
July 17, 2019 at 1:06 pmHi, Cathrynne! Yay! We love this recipe, I hope you do too! Let us know how it turns out. Enjoy shopping! 🙂
RoXie says
May 8, 2019 at 5:52 amDo you use one or two cans of Rotel? Do you drain them? It says to use one can in the ingredients list but under recipe notes it says that you use a couple of cans. I want to make this sometime soon. It sounds so good!
Kathleen says
May 20, 2019 at 11:59 amHi RoXie! I use 1 (10 Ounce) Can Petite Diced Tomatoes with Green Chile Peppers, Drained. <3
Ginger Richard says
April 2, 2019 at 2:33 pmI will make this recipe for dinner tonight.
Kathleen says
April 3, 2019 at 11:34 pmOh, I’m so glad you’re going to try this! It’s quick, easy and total comfort food! <3
Mary Mckenzie says
December 11, 2018 at 3:38 pmLove, love this recipe…..I added 1/2 cup of sliced black olives once and it was very good.
Kathleen says
December 13, 2018 at 12:29 amI’m so glad you enjoyed this recipe, Mary! Olive sound like a delicious addition.
CJ says
September 28, 2018 at 7:24 pmI make a slightly different rendition of this for my family and they all love it. I use angel hair pasta instead of spaghetti…seems to not sit so heavy on the stomach 🙂 added fresh mushrooms once before as well.
Kathleen says
September 30, 2018 at 5:18 pmThanks CJ. Love angel hair pasta.<3
GobAnu says
September 2, 2018 at 10:52 amHi what are the red bits in the picture
Kathleen says
September 2, 2018 at 6:21 pmTomatoes 🙂
Olivia Brown says
August 27, 2018 at 9:13 pmI made this yesterday and the whole family loved it! Healthy and delicious recipe, I will definitely make it again!
Kathleen says
August 27, 2018 at 9:25 pmSo happy to hear it was a hit with your family too, Olivia!!
Joseph abell jr says
April 9, 2018 at 3:19 pmHow big of cans of the cream of chicken and cream if mushroom soup do u need
Kathleen Smith says
April 13, 2018 at 6:24 pmHi Joseph, just the regular size, 10.5 ounces 🙂
Samantha says
June 23, 2017 at 10:42 amThe recipe calls for 1/4 and 1/2 cup of milk divided but I only see 1/4 being used. What is the other 1/2 for?
Kathleen Smith says
June 26, 2017 at 8:51 pmHi Samantha. The remaining 1/4 cup is added, if needed, to thin the sauce. Sorry that wasn’t clear. I amended the instructions.
Victoria says
June 19, 2017 at 7:12 pmHow much garlic powder do you use? I only see it in step 2 of the instructions but not in the ingredient list.
Kathleen Smith says
June 19, 2017 at 7:50 pmHi Victoria! Sorry about that. That was a typo. I don’t generally add garlic powder to this recipe.