Easy Chicken Spaghetti Recipe

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This meal is seriously so simple to throw together and it's incredibly versatile- you can pretty much throw in whatever vegetables you have on hand and it always turns out delicious! This is a meal my entire family will always eat.

Easy Chicken Spaghetti

2 cups cooked chicken, cut up
1 lb package uncooked spaghetti noodles
2 cans 98% Fat Free Cream of Chicken (or Cream of Mushroom) soup (I actually use about 1 1/2 cans)
3 cups grated cheddar cheese, divided (you can use mild, medium, or sharp)
1 (14.5 oz) can diced tomatoes (you can also use fresh!)
1/4 cup onion, diced
1/4 cup green pepper, diced
1 t seasoned salt
Dash of cayenne pepper (optional- use if you like a little bit of heat!)
1 (14.5 oz) can chicken broth

*Other ingredients that I love to add: zucchini, sauteed mushrooms, pimentos, green chilis (basically anything goes!)

Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper. Mix all together. Now slowly add about 1 cup of the chicken broth. Stir it in and add a little bit more. You want to be able to stir it, but you don't want it to be too soupy.
Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese (and sometimes I like to throw some bread crumbs on top for added flavor).
Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).

Here are more of our favorite chicken recipes:
Chicken Parmesan Crescents
Easy Chicken Ranch Tacos
Homemade Chik Fil A Chicken Nuggets
Poppyseed Chicken Casserole
Cheesy Chicken Pot Pie

Adapted from The Pioneer Woman

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Recipe Name
Chicken Spaghetti
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3 Based on 20 Review(s)
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  1. Sarah says:

    I was just about to look for a chicken spaghetti recipe. So glad I checked my blog reading list first!! Thanks for sharing. Your recipes are always a success at my house

  2. Pamela says:

    This is a crockpot version of Chicken Spaghetti that I thought you might enjoy.

    I did not have the light velvetta, so I used regular and I do not like mushrooms so I left them out, and I used green onions, and changed the water to 3/4 cup of chicken broth for more flavor. I have another recipe that uses tomato juice and also saute’s white onion, and celery in a small amount of margarine till onions are clear, and then adds a jar of pimientos but I just stuck to this recipe, and loved it. However I did made change the white onions to scallions or green onions chopped, and used chicken broth instead of water and used the regular velvetta cheese. I used the crockpot bag liners and cut the cheese into chunks and added the Rotel tomatoes, cheese, onions, soups first to the crockpot. Then I boiled my chicken and changed the amount in the recipe to 16 oz., let it cool and chopped it into bite size pieces. I then cooked the spaghetti in the same pot of the chicken broth and drained after done. Added the spaghetti and the chicken to the crockpot, then added the 3/4 cup of canned chicken broth (I could have used the one spaghetti was cooked in I guess.) lol. I added salt and pepper and cooked as directed. This freezes well also, and makes twelve one cup servings it says. I cooked it for 2 1/2 hours but it was probably done in 2 hrs. and I just kept it on warm setting till dinner. Hope you like it.

    Crockpot Cheesy Chicken Spaghetti

    Crockpot Cheesy Chicken Spaghetti
    Serves 12 ( one cup each)

    16 oz. dry spaghetti, cooked
    1 lb. Velveeta Light (2%)Cheese
    12.5 oz can chicken breast, drained & flaked
    1 can 98% FF cream of mushroom soup
    1 can 98% FF cream of chicken soup
    10 oz. can diced tomatoes & green chilies (Rotel)
    4 oz can mushroom stems & pieces, drained
    1/2 cup water
    1 small onion, diced
    1 med. green pepper, diced
    salt & pepper to taste
    Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

  3. Erin says:

    This looks so good! I’m pinning it to put on my next menu rotation. I wanted to let you ladies know that I’ve really been enjoying your blog! There are so many recipes that I can’t wait to try (and a few that I already have. You all are fabulous!


  4. paula says:

    I just happen to have leftover chicken just waiting to be used up and this looks like the perfect way to do just that!!!

    I am going to pin this right away!

  5. DrKroeze says:

    this recipe is SO SO easy and so so delicious! My whole family eats it up, AND its perfect for a mom on a budget! Thanks for another great dinner!

  6. Tracey says:

    Just made this tonight and it was delicious! I was so glad to find a recipe for chicken spag. that didn’t use velveeta or rotel. I did saute mushrooms and celery in place of the green pepper.

  7. Brianna says:

    This is solo yummy!! I’ve made it three times now & we all love it…even my fussy 5-year-old!! At first, it didn’t look like much, but this is seriously one of my favorite go-to recipes. My hubby asks for this one once a week!! I’ve even recently made it dairy-free and soy-free due to recent restrictions by cutting the cheese and making my own cream of chicken soup (with chicken broth & almond milk) & it was still delist.

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