Kids will like this delicious creamy chicken spaghetti meal! Serve with a salad and warm garlic bread, garnished with freshly grated Parmesan cheese.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound skinless, boneless chicken breasts
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (16 ounce) package spaghetti
- ½ cup salted butter
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (1 pound) package shredded Mexican cheese blend
- salt and ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
- Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
- Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
- Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.
- You can use angel hair pasta instead of spaghetti.
- You can use either regular or hot RO*TEL(R) tomatoes, and Velveeta(R) or Cheddar cheese instead of Mexican.
Nutrition Facts
| Calories | 666 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 22 g |
| Sodium | 1320 mg |
| Sugars | 3 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe! I used pepper jack and cheddar cheese. Wanted to add an update. The next day when I reheated it, I decided to add some chicken broth because it became so thick in the refrigerator. I made it into a semi soup and it was even better! I loved it more as a soup than I did as a one pot meal.
Love It! Good creamy flavor
Easy and tasty…definitely a keeper.
I added additional peppers Red, Yellow, Orange, and Green.
I had to use breaded chicken because grocery store was out of fresh chicken but I removed the breading(grueling task) and it turned out to be very appetizing considering.Home made garlic bread to finish it off..
This would be a perfect dish for kids who only like bland food. Unfortunately, our family had to kick it up a notch in terms of seasoning before we could enjoy it. It’s not for us, but I think it would be perfect for younger, picky eaters.