Ultimate Chicken Spaghetti
A hearty, comforting blend of creamy cheeses, tender chicken, and al dente spaghetti baked with golden cheddar topping—perfect for weeknight meals or gatherings.
Equipment
- 1 Large pot for cooking chicken and sauce
- 1 13x9-inch baking dish oven safe
- 1 Forks for shredding chicken
Ingredients
Main Ingredients
- 2 pounds Boneless skinless chicken breasts
- 1 package (16-ounce) Spaghetti
- 1 can (10-ounce) Ro*Tel tomatoes
- 2 cans (10.5-ounce) Cream of mushroom soup
- 1 package (16-ounce) Velveeta cheese
- 4 ounces Cream cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 cup Shredded sharp cheddar cheese
Instructions
Instructions
- Preheat the oven to 350°F so it’s ready for the bake later.
- Boil a large pot of salted water and cook the spaghetti to al dente. Drain and set aside.
- Place chicken breasts in a large pot, cover with water, boil then simmer until fully cooked (15-20 minutes). Shred with two forks.
- In the same pot, add Ro*Tel, cream of mushroom soup, Velveeta, cream cheese, garlic powder, and onion powder. Heat over medium, stirring constantly until smooth.
- Add shredded chicken and cooked spaghetti into the cheese sauce. Stir well to coat evenly.
- Transfer the mixture to a greased 13×9-inch baking dish and sprinkle cheddar cheese on top.
- Bake for 20 to 25 minutes until the cheese bubbles and begins to turn golden brown.
- Let rest for 5 minutes before serving to allow it to settle and thicken slightly.
Video
https://youtube.com/watch?v=YnuYOEs9DZg%3Ffeature%3Doembed
Notes
To freeze, prepare the spaghetti mixture and wrap tightly before baking. Thaw in the fridge overnight before baking as directed. Reheat leftovers with added splash of water for creaminess.