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    Home » Dinners » Chicken Spaghetti

    Chicken Spaghetti

    Published: Nov 27, 2019 · Modified: Mar 10, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy chicken spaghetti recipe! This quick dinner recipe turns boneless skinless chicken breast into dinner in just 30 minutes!

    Tongs pulling up a scoop of chicken spaghetti

    If you've never had chicken spaghetti, then you're in for a treat! Chicken spaghetti is total comfort food for me, not only because it's so cheesy and delicious but because it's something I grew up eating.

    I created this recipe as a faster version of the dish that I grew up on. The original recipe called for using a full chicken and making the broth from scratch.

    In order to make this recipe more weeknight-friendly, I use a few shortcuts like chicken breast and chicken broth that keep all the flavor but cut the total time to just 30 minutes.

    So, the chicken spaghetti is easy, cheesy, and ready in no time!

    How to make

    Chicken and vegetables cooking in a copper skillet

    Begin by sauteing the chicken until cooked through. Remove cooked chicken to a plate.

    Melt butter in now empty skillet. Add diced pepper and onion.

    Cook until onion is translucent. Stir in garlic and cook until fragrant, about 30 seconds.

    Cooked spaghetti in a pot

    Meanwhile, bring chicken broth to boil in a large pot. Stir in spaghetti and cook until al dente.

    Do not drain. Stir in cubed cheese until melted.

    Stir in cooked chicken, vegetables, RoTel, and peas. Garnish with parsley, if desired.

    Tips

    RoTel: RoTel is canned diced tomatoes with green chiles.

    Spicy: This dish does have a little kick to it. If you would like it milder, substitute canned tomatoes instead. If you'd like it hotter, use hot Rotel instead of mild.

    Chicken: You can use leftover cooked chicken (great way to use up rotisserie chicken) in place of the chicken breast.
    If using leftover cooked chicken, stir it in along with the peas.

    Chicken Broth: You can use reduced-sodium or no salt chicken broth or stock in this recipe.

    Storing: This spaghetti will keep in a resealable container in the fridge for up to 4 days. It also freezes well.

    Storage

    The leftovers will keep in an airtight container in the fridge for up to 4 days.

    Tongs pulling chicken spaghetti from a potMore chicken recipes!

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      Skillet Chicken Marsala
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      Chicken Piccata

    If you’ve tried this chicken spaghetti recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

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    Tongs pulling up a scoop of chicken spaghetti

    Chicken Spaghetti

    Easy chicken spaghetti recipe
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 servings
    Calories: 479kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 ½ pounds boneless skinless chicken breast cut in 1-inch chunks
    • 1 tablespoon butter
    • 1 red bell pepper
    • 1 medium yellow onion
    • 3 cloves garlic
    • 1 pound dried spaghetti
    • 3-14.5 ounce cans chicken broth1
    • 16 ounces Velveeta cheese cubed
    • 10 ounce can RoTel2 drained
    • 1 cup frozen peas thawed
    • Parsley

    Instructions

    • Saute chicken in a large skillet over medium heat, stirring regularly, until cooked through.
    • Remove to a plate.
    • Add butter to the now empty skillet and melt.
    • Once the butter melts, stir in the red pepper and onion.
    • Cook over medium-low heat, stirring regularly, until onion is translucent, about 3-5 minutes.
    • Stir in garlic and cook for 30 seconds.
    • Meanwhile, bring chicken broth to boil in a large pot.
    • Once at a boil, add spaghetti and cook until spaghetti is al dente.
    • Do not drain spaghetti.
    • Stir cubed cheese into spaghetti until cheese has melted.
    • Once cheese has melted, stir in cooked vegetables, RoTel, and peas.
    • Serve topped with fresh parsley, if desired.

    Notes

    1. Or reduced-sodium or no salt broth or stock.
    2. RoTel is canned tomatoes with green chiles. Can sub diced tomatoes for a milder dish or hot RoTel for a spicier dish.
    3. Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 479kcal | Carbohydrates: 56g | Protein: 38g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 1058mg | Potassium: 812mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1272IU | Vitamin C: 33mg | Calcium: 362mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Deb

      May 26, 2020 at 3:41 pm

      5 stars
      We died and went to heaven, lol. Love, love, love chicken spaghetti. Thanks for sharing.

      Reply
      • Kate

        June 04, 2020 at 10:18 am

        Yay! I'm so glad to hear that! =)

        Reply
    2. Kris

      December 16, 2019 at 12:24 pm

      5 stars
      Whipped this up last night and it was a big hit. Glad it made a lot because we will enjoy the leftovers.

      Reply
      • Kate

        December 16, 2019 at 9:46 pm

        I'm so glad that it was a hit! Thanks for commenting! =)

        Reply
    3. Liza

      December 13, 2019 at 9:00 am

      5 stars
      Wow, this is fantastic!!! I dumped the whole can of Rotel, juice and all, into the pot and it didn't seem to hurt this pot of deliciousness. Will make again and again.

      Reply
      • Kate

        December 13, 2019 at 11:18 am

        I'm so glad to hear that! Thank you for commenting! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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