Chicken Spaghetti


Heads up: If you’re on a diet, then just skip over this recipe! If you’re not and you want to be in carb overload heaven then keep on reading. I could say a whole lot of good things about this recipe but, really, once you make it it will speak for itself and then you’ll want to make it all the time because it’s so gosh darn delicious! It is super creamy with just a touch of a spicy kick. Plus, it’s pretty easy to throw together on a night when you’re short on time for dinner, so give it a try! (And then hit the gym. Ha!)

Chicken Spaghetti

  • 1 lb boneless, skinless chicken breasts
  • 1 lb Velveeta, regular or Mexican (I used Mexican)
  • 1 can Rotel tomatoes, regular or hot
  • 1 lb spaghetti pasta
  • 1 stick (8 tbsp) butter
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 medium yellow onion, chopped
  • 1 red or green bell pepper, chopped
  • S&P to taste

1. Boil chicken in a large pot, adding 1/2 tsp each of salt and pepper. Once the chicken is done, remove it and save the water. Chop the chicken into bite size pieces.

2. Boil the spaghetti in the broth, adding more salt, and then drain in a colander, discarding the remaining water. Do not rinse the noodles.

3. In the same large pot melt the butter and saute the onion and bell peppers until tender.

4. One at a time, add the rotel, soup, cooked chicken, and spaghetti to the pot, stirring well after each addition.

5. Add the Velveeta and stir together, mixing well. Add salt and pepper to taste. I cut up my Velveeta into large chunks so it would melt faster.

6. With the burner at about medium, heat until the Velveeta is thoroughly melted, stirring occasionally to keep from scorching.

Serves 6-8