Chicken Spaghetti

This creamy Chicken Spaghetti is loaded with tender chicken, melty cheese, and just the right kick from Rotel. It’s perfect for feeding a crowd or enjoying as a comforting family dinner!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: cheesy pasta, chicken, feed a crowd, pasta, spaghetti

Servings:

Calories: 588kcal

Author: Misty Tannery

Ingredients

4 Tablespoons butter
½ onion chopped
½ bell pepper chopped
2 cans Cream of Chicken Soup 21 oz total
½-3/4 cup chicken broth
32 oz American cheese cubed
10 oz can diced tomatoes with green chiles plus liquid of another if needed
2-3 cups shredded cooked chicken
16 oz spaghetti cooked
½ teaspoon seasoned salt or to taste
½ tsp pepper or to taste

Instructions

Start by melting the butter in a large pot over medium heat. Once melted, add the chopped vegetables and sauté until they’re tender and fragrant. Next, pour in the soups and chicken broth, stirring until everything is fully combined and heated through.
Gradually add the cubed cheese, stirring constantly to prevent it from sticking to the bottom of the pot. Once the cheese is nearly melted, stir in the canned tomatoes and continue stirring until the mixture is smooth and the cheese is fully incorporated.
If the soup feels too thick, add a bit more broth or juice from another tomato can—you’re aiming for a creamy, chowder-like consistency. After that, stir in the cooked chicken and allow it to warm through. Finally, add the cooked noodles and gently combine everything together.
Taste and season with seasoned salt and pepper as needed.
If you're serving the dish later for a crowd, transfer it to foil pans and add a few splashes of broth to help keep the noodles moist while refrigerated. When ready to serve, reheat slowly in the oven until warmed through.

Notes

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Nutrition