Chicken Spaghetti

Easy chicken spaghetti recipe

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 479kcal

Saute chicken in a large skillet over medium heat, stirring regularly, until cooked through.
1 ½ pounds boneless skinless chicken breast
Remove to a plate.
Add butter to the now empty skillet and melt.
1 tablespoon butter
Once the butter melts, stir in the red pepper and onion.
1 red bell pepper, 1 medium yellow onion
Cook over medium-low heat, stirring regularly, until onion is translucent, about 3-5 minutes.
Stir in garlic and cook for 30 seconds.
3 cloves garlic
Meanwhile, bring chicken broth to boil in a large pot.
3-14.5 ounce cans chicken broth¹
Once at a boil, add spaghetti and cook until spaghetti is al dente.
1 pound dried spaghetti
Do not drain spaghetti.
Stir cubed cheese into spaghetti until cheese has melted.
16 ounces Velveeta cheese
Once cheese has melted, stir in cooked vegetables, RoTel, and peas.
10 ounce can RoTel², 1 cup frozen peas
Serve topped with fresh parsley, if desired.
Parsley

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.