Chicken Spaghetti Recipe

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breast halves (about 1 lbs); 1 lb cooked spagetti (follow package directions); 1 large onion, diced; 1 celery stalk, finely chopped; 1 box Velveeta cheese block (or 3 cans cream of chicken soup); 1 packages shredded cheddar ( 2-3 cups); 1 can Rotel (undrained); 4 oz jar diced pimentos, drained; 1 stick butter; 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.

Servings: persons

1
Place chicken in a large saucepan and add just enough water to cover (I use a 4-quart dutch oven or stock pot).
2
Bring to boiling on medium-high heat, then reduce the heat.
3
Cover the pan and simmer until the chicken is no longer pink (about 15-20 minutes).
4
Remove chicken.
5
When cool enough to touch, cut into bite - size pieces.
6
Skim/strain water in saucepan, reserving about 1 1/4 cup - 1 1/2 cup.
7
Rinse/wipe out saucepan if necessary, and return the reserve water (now broth) to the saucepan.
8
Melt butter in skillet over medium-high heat.
9
Add onion and celery.
10
Saute until good and tender.
11
Add to saucepan.
12
Add Velveeta cheese to saucepan (or, optionally, cream of chicken soup).
13
Simmer over medium to medium-low heat until Velveeta has melted through, stirring often.
14
Add chicken, pimentos, Rotel, and any other optional ingredients to saucepan and stir well.
15
I usually chop up and add a drained 6.5 oz can of mushrooms and 1 cup of drained, canned sweet peas.
16
Add cooked spagetti and mix well.
17
Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese.
18
Bake at 350F for 30 minutes to 1 hour, or until bubbly.
19
Cool for 5-10 minutes and serve.
20
**This makes a LOT!
21
I usually serve half for dinner and some leftovers and then freeze the other half to warm up at a later date.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless, skinless chicken breast halves (about 1 lbs), 1 lb cooked spagetti (follow package directions), 1 large onion, diced, 1 celery stalk, finely chopped, and more.

Yes, Chicken Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions