Creamy Chicken Spaghetti
Creamy Chicken Spaghetti
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded
- 12 ounces spaghetti, cooked according to package directions
- 1 tablespoon olive oil
For the Creamy Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 can cream of mushroom soup, 10.5 ounces
- 1 can cream of chicken soup, 10.5 ounces
- 1 can Rotel diced tomatoes with green chilies, 10 ounces, undrained
- 8 ounces Velveeta cheese, cut into cubes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 cup shredded cheddar cheese
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the chicken breasts: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until cooked through. Remove from skillet, let cool slightly, then shred using two forks or a stand mixer. Set aside.
⏱️ 15 min
- 3
Cook the spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 4
Prepare the creamy sauce: In a large pot or Dutch oven, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until the sauce begins to thicken.
⏱️ 5 min
- 6
Stir in the cream of mushroom soup, cream of chicken soup, undrained Rotel, Velveeta cheese, garlic powder, onion powder, salt, and black pepper. Continue to cook, stirring frequently, until the Velveeta is completely melted and the sauce is smooth and creamy.
⏱️ 7 min
- 7
Add the shredded chicken and cooked spaghetti to the sauce. Stir gently until everything is well combined and coated in the sauce.
⏱️ 3 min
- 8
Pour the chicken spaghetti mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, broil for the last 1-2 minutes for a golden-brown top (watch carefully to prevent burning).
⏱️ 25 min•🌡️ 375
- 10
Remove from oven and let stand for 5 minutes before serving. Enjoy your incredibly delicious comfort food!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Spaghetti
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded
- 12 ounces spaghetti, cooked according to package directions
- 1 tablespoon olive oil
For the Creamy Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 can cream of mushroom soup, 10.5 ounces
- 1 can cream of chicken soup, 10.5 ounces
- 1 can Rotel diced tomatoes with green chilies, 10 ounces, undrained
- 8 ounces Velveeta cheese, cut into cubes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 cup shredded cheddar cheese
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the chicken breasts: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until cooked through. Remove from skillet, let cool slightly, then shred using two forks or a stand mixer. Set aside.
⏱️ 15 min - 3
Cook the spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 4
Prepare the creamy sauce: In a large pot or Dutch oven, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until the sauce begins to thicken.
⏱️ 5 min - 6
Stir in the cream of mushroom soup, cream of chicken soup, undrained Rotel, Velveeta cheese, garlic powder, onion powder, salt, and black pepper. Continue to cook, stirring frequently, until the Velveeta is completely melted and the sauce is smooth and creamy.
⏱️ 7 min - 7
Add the shredded chicken and cooked spaghetti to the sauce. Stir gently until everything is well combined and coated in the sauce.
⏱️ 3 min - 8
Pour the chicken spaghetti mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, broil for the last 1-2 minutes for a golden-brown top (watch carefully to prevent burning).
⏱️ 25 min•🌡️ 375 - 10
Remove from oven and let stand for 5 minutes before serving. Enjoy your incredibly delicious comfort food!
⏱️ 5 min