The Perfect Chicken Spaghetti
A cozy, ultra-creamy chicken pasta bake loaded with tender shredded chicken, melty cheese, and comforting flavors. Easy to make, family-friendly, and perfect for busy weeknights or feeding a crowd.
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Servings: 8
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Ingredients
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2 pounds boneless skinless chicken breasts
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1 (16-ounce) package spaghetti
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1 (10-ounce) can Ro*Tel Tomatoes
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2 (10.5-ounce) cans cream of mushroom soup
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1 (16-ounce) package Velveeta cheese
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4 ounces cream cheese
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1 teaspoon garlic powder
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1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- Place the chicken in a large pot and add enough water to barely cover it. Cook over medium-low heat until the meat is fully cooked. Avoid boiling, as that can toughen the chicken. Let it cool until easy to handle, then shred it with two forks.
- Set your oven to 350°F. Coat a 13×9-inch baking dish with nonstick spray.
- Prepare the spaghetti according to the package, cooking it to al dente. Drain and set aside.
- In a large pot, stir together the Ro*Tel (including the liquid), the cream of mushroom soup, Velveeta, and cream cheese. Warm over low heat, stirring until the cheeses have melted smoothly. Mix in the garlic powder and onion powder. Add the shredded chicken and cooked pasta, stirring until everything is evenly coated. Transfer the mixture to the prepared baking dish and top with the shredded cheddar cheese.
- Bake for 20–30 minutes, or until the casserole is heated throughout and the cheese on top has melted.
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To freeze, assemble the dish but do not bake it. Wrap tightly and store in the freezer.
- To reheat, let the casserole thaw overnight in the refrigerator. Before baking, allow it to rest at room temperature for about 30 minutes so the dish can warm slightly—cold glass or ceramic should never go straight into a hot oven. Then bake as directed above.