Cheesy Chicken Spaghetti

8 servings Prep: 20 m Cook: 1 h 10 m Total: 1 h 30 m Beginner
5.0/5 (4)
This recipe is ideal for a hearty main dish with tender chicken, melty Velveeta and cheddar cheeses, and ROTEL tomatoes mixed into spaghetti. It is also great for potlucks or to feed a crowd! Leftovers also freeze well if needed. This spaghetti is sure to be on the “most requested” list.

Ingredients

8 servings
  • 1 whole fryer or chicken breast
  • 1 large onion
  • 1 large bell pepper
  • 4 cloves garlic, minced fine
  • 2 stalks celery, chopped
  • parsley
  • 1 can ROTEL tomatoes
  • 2 cans cream of mushroom soup
  • 1 large can chicken stock
  • water
  • 16 oz spaghetti pasta
  • 1 small package Velveeta cheese
  • 2 cups mild cheddar cheese, shredded
  • Tony Cachere's seasoning to taste

Step-by-Step Instructions

  1. In a large pot, place the fryer or chicken breast and add chicken stock. Add enough water to cover the chicken and boil until tender, about 45 minutes to 1 hour. When done, remove the chicken and reserve the stock.
  2. Sauté the onion, bell pepper, garlic, celery, and parsley in oil or butter until tender, about 8-10 minutes, and set aside.
  3. Boil the spaghetti in the chicken stock until al dente, per directions on box (usually 8-10 minutes).
  4. Debone the chicken and cut into bite-sized pieces.
  5. With the spaghetti still in the chicken stock, add the sautéed vegetables, chicken, cream of mushroom soup, ROTEL, Velveeta, and cheddar cheese. Stir until cheeses are melted.
  6. Add Tony Cachere’s seasoning to taste.
  7. The mixture will be thin at first, but will thicken slightly as it sits.
  8. Recommended Sides: Garlic bread & green peas

Common Problems and Solutions

Q: Why is my spaghetti mushy?

A: Don't overcook the spaghetti—cook it just to al dente since it will continue to soften as it sits in the hot stock with the other ingredients. If you're making this ahead, slightly undercook the pasta.

Q: The mixture seems too thin or too thick—what do I do?

A: If too thin, let it sit for 10-15 minutes and the pasta will absorb more liquid. If too thick, add a bit more of the reserved chicken stock to reach your desired consistency.

Q: Can I make this ahead?

A: Yes! This is a great make-ahead dish. Prepare completely, then refrigerate. You may need to add a splash of chicken stock when reheating as the pasta will absorb liquid while sitting.

Tips and Techniques

Save extra chicken stock in case you need to thin the mixture when reheating or if it thickens too much. The ROTEL tomatoes add a nice kick—use mild or original depending on your heat preference.

Ingredient Substitutions

  • Velveeta cheese: cream cheese or American cheese
  • cream of mushroom soup: cream of chicken soup
  • ROTEL tomatoes: 1 can diced tomatoes plus 1 small can diced green chiles
  • Tony Cachere's seasoning: Cajun seasoning blend or salt, pepper, and garlic powder

Equipment Needed

  • large pot for boiling chicken
  • large skillet for sautéing vegetables
  • knife and cutting board
  • strainer or slotted spoon

Historical Context

Cheesy chicken spaghetti became a potluck staple across the South in the 1970s and 80s when ROTEL and Velveeta became pantry essentials. It combines convenience with comfort—perfect for feeding a crowd without breaking the bank.