Easy Weeknight Chicken Spaghetti With Creamy Velveeta Sauce

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This simple chicken spaghetti recipe is a guaranteed crowd-pleaser, bursting with creamy goodness and cheesy satisfaction. It’s perfect for busy weeknights when you need a quick and easy meal that everyone will love. The best part? It comes together in under 30 minutes with minimal effort, making it a lifesaver for those hectic evenings.


Rotel Chicken Spaghetti - Plain Chicken
Rotel Chicken Spaghetti – Plain Chicken

1 pound ground chicken

  • 1 medium onion, diced
  • 2 green bell peppers, diced (optional)
  • 2 (15-ounce) cans diced tomatoes, undrained
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1 (8-ounce) package Velveeta cheese, cubed
  • 1 cup milk
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 ounces spaghetti noodles
  • 1 cup shredded mozzarella cheese (for topping)
  • Chopped fresh parsley (optional, for garnish)

  • Directions:

    1. Cook the Chicken and Vegetables: In a large pot or Dutch oven, heat some olive oil over medium heat. Add the ground chicken and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
    2. Sauté the Onion and Peppers (Optional): If using, add the diced onion and green bell peppers to the pot with the cooked chicken. Sauté for 5-7 minutes, or until the onion is softened and translucent.
    3. Add the Wet Ingredients: Stir in the diced tomatoes, cream of chicken soup, cubed Velveeta cheese, milk, oregano, Italian seasoning, garlic powder, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, or until the cheese is melted and the sauce is smooth.
    4. Cook the Spaghetti: While the sauce simmers, cook the spaghetti noodles according to package directions in a separate pot of boiling salted water. Drain the noodles once cooked.
    5. Combine and Bake: Preheat your oven to 375°F (190°C). In a large baking dish, toss the cooked spaghetti noodles with the creamy chicken sauce. Top with the shredded mozzarella cheese.
    6. Bake until bubbly: Bake the casserole for 10-15 minutes, or until the cheese is melted and bubbly.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value based on the ingredients listed. The actual values may vary depending on the specific brands you use.)

    Serving size: 1 cup

  • Calories: 500
  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 70mg
  • Sodium: 800mg
  • Carbohydrates: 50g
  • Sugar: 10g
  • Protein: 30g

  • Conclusion:

    This Velvety Chicken Spaghetti is a fuss-free and flavorful dish that’s sure to become a family favorite. It’s a perfect example of how simple ingredients can come together to create a satisfying and comforting meal. So next time you’re looking for a quick and easy dinner solution, give this recipe a try!


    1. Can I use a different type of cheese instead of Velveeta?

    Absolutely! You can substitute Velveeta with any melty cheese you like, such as cheddar, Monterey Jack, or a combination of both.

    2. What can I add to this recipe for extra flavor?

    Feel free to customize this recipe to your liking! You can add chopped mushrooms, sliced olives, or a sprinkle of red pepper flakes for a bit of a kick.

    3. Can I make this recipe ahead of time?

    Yes, you can! Assemble the casserole completely and store it covered in the refrigerator for up to 24 hours. Bake it as directed when you’re ready to serve.

    4. What can I serve with this chicken spaghetti?

    This casserole goes well with a variety of side dishes. A simple green salad, roasted vegetables, or garlic bread would all be delicious complements.

    5. Is this recipe freezer-friendly?