Easy chicken spaghetti recipe! This quick dinner recipe turns boneless skinless chicken breast into dinner in just 30 minutes!
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
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.
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.
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.
The leftovers will keep in an airtight container in the fridge for up to 4 days.
More chicken recipes!
- 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)
- 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.
- Or reduced-sodium or no salt broth or stock.
- RoTel is canned tomatoes with green chiles. Can sub diced tomatoes for a milder dish or hot RoTel for a spicier dish.
- Nutrition values are estimates.