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Bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain the noodles and set aside.

While the pasta cooks, heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped green bell pepper and sweet onions and sauté for 3-4 minutes until slightly softened.

Add the thinly sliced, bite-sized chicken breast pieces to the skillet with the vegetables. Season with Morton Season-All, garlic powder, onion powder, black pepper, and the ranch seasoning mix.

Cook the chicken and vegetables for 8-11 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink.

To the skillet with the cooked chicken and vegetables, add the undrained can of Ro*Tel Original Diced Tomatoes & Green Chilies, the cubed Velveeta cheese, and the chicken broth.

Stir in 1 cup of the shredded mild cheddar cheese. Cover the skillet with a lid and let it simmer for 5 minutes, or until the Velveeta and cheddar cheese are melted and the sauce is creamy. Stir well to combine all the melted cheeses.

If a thicker and creamier consistency is desired, add the remaining 1/2 cup of shredded mild cheddar cheese and the milk. Stir until the cheese is fully melted and the sauce reaches your preferred consistency.

Add the cooked spaghetti noodles to the cheesy sauce in the skillet. Use tongs to toss the noodles thoroughly, ensuring they are evenly coated with the cheesy sauce.

Serve immediately, garnished with dried herbs such as parsley or oregano.


Bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain the noodles and set aside.

While the pasta cooks, heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped green bell pepper and sweet onions and sauté for 3-4 minutes until slightly softened.

Add the thinly sliced, bite-sized chicken breast pieces to the skillet with the vegetables. Season with Morton Season-All, garlic powder, onion powder, black pepper, and the ranch seasoning mix.

Cook the chicken and vegetables for 8-11 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink.

To the skillet with the cooked chicken and vegetables, add the undrained can of Ro*Tel Original Diced Tomatoes & Green Chilies, the cubed Velveeta cheese, and the chicken broth.

Stir in 1 cup of the shredded mild cheddar cheese. Cover the skillet with a lid and let it simmer for 5 minutes, or until the Velveeta and cheddar cheese are melted and the sauce is creamy. Stir well to combine all the melted cheeses.

If a thicker and creamier consistency is desired, add the remaining 1/2 cup of shredded mild cheddar cheese and the milk. Stir until the cheese is fully melted and the sauce reaches your preferred consistency.

Add the cooked spaghetti noodles to the cheesy sauce in the skillet. Use tongs to toss the noodles thoroughly, ensuring they are evenly coated with the cheesy sauce.

Serve immediately, garnished with dried herbs such as parsley or oregano.
