Emily's Chicken Spaghetti

chicken spaghetti with tomatoes
Photo: Diana Rattray
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 4 Servings
Ratings (4)

Emily sent me this chicken spaghetti recipe via email. 

It's a basic version, but you can always add sauteed peppers and onions if you like. If you want a creamier chicken spaghetti, add another can of condensed cream of chicken soup or cream of mushroom soup.

This version of chicken spaghetti is cooked on the stovetop.

What You'll Need

  • 1 pound boneless, skinless chicken breasts
  • 1 pound angel hair pasta
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 pound Mexican or regular Velveeta Cheese
  • 1 can Rotel tomatoes (tomatoes with green chiles)

How to Make It

In a large saucepan of salted water, simmer the chicken until cooked through, about 15 to 20 minutes, depending on the size of the chicken breasts. Remove the chicken with a slotted spoon and set aside until cooled.

Boil the pasta in the remaining broth following package directions for a time; drain.

Cut the chicken into small, bite-sized pieces.

Cut cheese into small chunks and melt it in a saucepan over low heat.

In a large pan combine the chicken, noodles, melted cheese, soups, and tomatoes. Mix well, heat through, and serve.

Shared by Emily C., Mississippi

Serves 4.

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