A creamy and comforting chicken spaghetti dish that’s perfect for weeknight dinners. Loaded with tender chicken, Velveeta cheese, and a blend of savory vegetables, this recipe is sure to become a family favorite.
Ingredients
1 pound boneless, skinless chicken breasts
1 pound Velveeta cheese, regular or Mexican
1 can Rotel tomatoes, regular or hot (10 oz)
1 pound spaghetti pasta
1 stick butter
1 can cream of chicken soup, undiluted (10.5 oz)
1 can cream of mushroom soup, undiluted (10.5 oz)
1 medium onion, chopped
1 bell pepper (red or green), chopped
Salt and pepper, to taste
Directions
Boil chicken breasts in a large pot, adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to the water. Remove chicken when completely done, about 10 to 12 minutes.
Boil spaghetti pasta in the remaining broth according to package directions.
Drain pasta when done and discard the water. Set aside the pasta. Do not rinse.
Melt the butter in the same (now empty) pot and sauté the onion and bell pepper until soft.
Add tomatoes, soup, and cooked chicken (cut into bite-size pieces) to the sautéed onion mixture, one at a time, mixing as you go.
Gently stir in the spaghetti.
Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until the cheese is melted thoroughly, stirring occasionally to prevent scorching.
Serving Suggestions: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Prep Time: 30 min | Cooking Time: 30 min | Total Time: 1 hr | Servings: 4