Chicken, Main Dish, Pasta

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 9×13″ 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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  1. 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. 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.

    • says

      I changed the above recipe, and it is not my recipe so want to acknowledge that, but not sure who’s it is I got it off of pinterest and changed it.

  3. 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. 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. 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.

    • Cyd says

      You shouldn’t have to if you slice it thin and dice it up. But if you like it in bigger pieces, you may want to saute it first.

  8. Emily says

    Just made it and family loves it! I didn’t have spaghetti, bell pepper, and chedder so I used Angel Hair pasta, zucchini and Monterey Jack Cheese instead.

  9. Joan says

    I found this recipe and added a few things. First, I took my boneless, skinless chicken breast in 2 cups of water and cooked them for 20-25 minutes. I reserved the chicken water to use as the broth. I did not use diced tomatoes but RoTel tomatoes and mild green chiles to give it a bit of a kick. I added a 4 oz can of mushrooms and only 2 cups of shredded cheese, then covered the entire mixture with bread crumbs. It was really good and with some warm garlic bread, I’m stuffed. Thanks for your wonderful recipes.

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