Description
This Cheesy Chicken Spaghetti is a comforting and creamy dish that combines chicken, Velveeta cheese, and a blend of seasonings. It’s the perfect weeknight dinner that the whole family will love!
Ingredients
Scale
- 1 pound uncooked spaghetti
- 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 8 ounces Velveeta, cubed
- 1/2 cup 2% milk
- 3/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 cups cubed cooked chicken
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 can (4 ounces) chopped green chiles
- 1/4 cup shredded Parmesan cheese
- Minced fresh parsley, optional
Instructions
- Cook spaghetti according to package directions.
- In a Dutch oven or large saucepan, cook soups, Velveeta, milk, and seasonings over medium heat, stirring until smooth.
- Add chicken, tomatoes, and chiles; cook until heated through.
- Toss the mixture with the cooked pasta.
- Sprinkle with Parmesan cheese and, if desired, minced parsley.
- Serve hot and enjoy!
Notes
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to use leftover rotisserie chicken for a quicker option.
- If you prefer a spicier version, you can add some extra chopped green chiles or a pinch of red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 1050mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg