Can I use different pasta shapes for this recipe?

Absolutely! While traditional spaghetti works wonderfully, feel free to substitute with penne, rotini, or even farfalle. Just remember to cook the pasta slightly less than al dente since it will continue cooking in the oven.

What can I substitute for Velveeta if I don't have it on hand?

If you don't have Velveeta, you can substitute with 2 cups of American cheese or a combination of monterey jack and cheddar cheese. Add 1-2 tablespoons of milk or cream to help create that smooth, creamy texture Velveeta provides.

Can I make this recipe with leftover rotisserie chicken?

Definitely! Using rotisserie chicken is a fantastic time-saver. Simply shred about 3-4 cups of rotisserie chicken and proceed with the recipe as directed. The additional flavor from the rotisserie seasoning will add another delicious dimension to the dish.

How can I make this recipe lighter or healthier?

For a lighter version, try using reduced-fat cream cheese, light Velveeta, whole wheat pasta, and reduced-fat cheddar. You can also increase the veggie content by adding diced bell peppers, spinach, or broccoli to the mix. The dish will still be creamy and satisfying with fewer calories.

Ultimate Chicken Spaghetti Recipe

Name: Ultimate Chicken Spaghetti Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts; 1 (16-ounce) package spaghetti; 1 (10-ounce) can Ro*Tel Tomatoes (with juice); 2 (10.5-ounce) cans cream of mushroom soup; 16 ounces Velveeta cheese, cubed; 4 ounces cream cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup shredded sharp cheddar cheese

Description

This Ultimate Chicken Spaghetti is a rich, creamy, and cheesy comfort food classic that’s perfect for family dinners or gatherings. Packed with tender chicken, al dente pasta, and a savory blend of cheeses and seasonings, it’s a recipe that’s sure to please everyone at the table. It also freezes beautifully, making it a great make-ahead dish for busy weeknights!

Ingredients

Units Scale

Main Ingredients

2 pounds boneless, skinless chicken breasts
1 (16-ounce) package spaghetti
1 (10-ounce) can Ro*Tel Tomatoes (with juice)
2 (10.5-ounce) cans cream of mushroom soup
16 ounces Velveeta cheese, cubed
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder

Topping

1 cup shredded sharp cheddar cheese

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Instructions

Prepare the Chicken:
Place the chicken in a large pot and cover it with water. Cook over medium-low heat until fully cooked, taking care not to boil as it can toughen the meat. Once cooked, allow the chicken to cool until it is easy to handle. Shred the chicken into small pieces using two forks.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish lightly with nonstick cooking spray to prevent sticking.
Cook the Pasta:
Bring a large pot of water to a boil and cook the spaghetti according to the package instructions for al dente. Drain the pasta, set it aside, and let it rest while preparing the sauce.
Make the Cheese Sauce:
In a large pot over low heat, combine the Ro*Tel (including its juice), cream of mushroom soup, Velveeta cheese, and cream cheese. Stir continuously until the cheeses are fully melted and the mixture is smooth. Add the garlic powder and onion powder, stirring to incorporate the flavors.
Combine and Assemble:
Add the shredded chicken and cooked spaghetti to the cheese sauce, stirring until well-combined. Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake:
Place the baking dish in the oven and bake for 20–30 minutes, or until the casserole is heated through and the cheese topping is fully melted.
Serve and Enjoy:
Remove from the oven, allow it to cool slightly, and serve warm. Enjoy this creamy, cheesy chicken spaghetti!

Notes

Freezing Instructions: To freeze the casserole, prepare it as directed but do not bake. Wrap it tightly with plastic wrap and freeze. When ready to enjoy, thaw the casserole in the refrigerator overnight. Allow it to come to room temperature for approximately 30 minutes before baking as instructed.
Avoid Thermal Shock: Always bring refrigerated casseroles to room temperature before placing them in a hot oven to avoid shattering the dish.
Customization: Add diced bell peppers, sautéed mushrooms, or chopped spinach for extra flavor and texture.

Nutrition

Serving Size: 1/8 of recipe
Calories: 520
Sugar: 5g
Sodium: 970mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg