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Creamy Chicken Spaghetti
Creamy Chicken Spaghetti
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Creamy Mexican-inspired chicken spaghetti with RO*TEL® tomatoes, Mexican cheese, and 2 types of condensed soup - a kid-friendly favorite.
Ingredients:
  • 1 pound skinless, boneless chicken breasts
  • 0.5 teaspoon ground black pepper
  • 1 (16 ounce) package spaghetti
  • 0.5 cup salted butter
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (1 pound) package shredded Mexican cheese blend
Instructions:
  • 1. Boil a large pot of water. Drop in chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover the pot, lower the heat to a gentle boil, and simmer until the chicken is no longer pink inside and the juices run clear, for about 10 to 12 minutes. Use an instant-read thermometer to ensure the chicken reaches at least 165 degrees F (74 degrees C). Remove the cooked chicken and let it cool before chopping it into bite-sized pieces. Maintain the broth in the pot.
  • Reheat broth until it boils. Add spaghetti and cook in the boiling broth, stirring occasionally, until al dente, about 12 minutes. Drain spaghetti without rinsing and discard broth.
  • In the same pot, melt butter and saute onion and bell pepper until softened, about 5 to 7 minutes. Add diced tomatoes, chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti one by one, gently mixing after each addition.
  • Combine Cheddar cheese and mix thoroughly. Season with salt and pepper to your liking. Heat until cheese is completely melted, stirring occasionally to prevent burning.

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