This post was originally shared on November 22, 2010 and was updated on June 29, 2021.
Way back before my Ultimate Chicken Spaghetti became the most popular recipe on SouthernBite.com, I shared this recipe for my Easy Stovetop Chicken Spaghetti, which I then called Chicken Spaghetti Remix. It’s a mixed-up version of the classic recipe that’s all made right on the stovetop.
After the crazy success of that newer recipe, I decided to revisit the ol’ Chicken Spaghetti Remix and give it a little facelift by shooting some new images of it and updating the recipe a bit, too.
The truth is, I’ve been making chicken spaghetti for as long as I can remember. From the old school original, to my Crock Pot Chicken Spaghetti, to this quick and easy stovetop version, we all just love it at our house.
This version has all the classic flavor with Velveeta cheese, Ro*Tel tomatoes, and cream of mushroom soup, but takes advantage of a precooked shredded chicken (I normally use a rotisserie chicken) and it all cooks right on the stovetop – no baking! This makes it a bit quicker and a lot easier.
On all of the various versions of this recipe on the site, I often get asked about swapping out the Velveeta cheese. Here’s the deal, there’s just nothing quite like this processed cheese. It melts beautifully and has a tangy flavor that’s hard to replicate. Should you make it a regular part of your diet? Probably not. But you probably shouldn’t make chocolate cake a regular part of your diet either. Everything in moderation, right?!? Everything including moderation. ????
When it comes to the Ro*Tel, it’s really just canned tomatoes with chilis. You can use another brand – even generic. A lot of the big canners have variations of this. And you can often find it with varying levels of heat. I typically use the mild version but even saw a “milder” version at the store the other day if you want to ensure there’s no heat in this dish at all.
And yes, I know it’s called chicken spaghetti and I used penne pasta. You can 100% use spaghetti (or any other pasta for that matter), but I find that the thick sauce often makes cooked spaghetti break apart when stirring so I used a heartier pasta.
Speaking of the thick sauce, sometimes this stovetop version can be a little too thick, so adding some chicken broth or even milk will help to thin it out to your liking. Just stir it in right at the end. And the longer this sits and cools, the thicker it gets, so adding some when reheating it is probably a good idea, too.
Regardless, this dish is perfect for those busy weeknights when you want some of that stick-to-your-ribs kind of comfort food. It’s ooey, gooey, cheesy perfection!
Serve this alongside an easy salad and you’ve got supper covered, my friend! Y’all enjoy!
Easy Stovetop Chicken Spaghetti
Ingredients
- 3 to 4 cups shredded, cooked chicken (I use a rotisserie chicken)
- 1 (16-ounce) box penne pasta
- 1 (10-ounce) can Ro*Tel Tomatoes
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 teaspoon garlic power
- 1 teaspoon onion powder
- 1 (16-ounce) block Velveeta Cheese, cut into cubes
- chicken broth (optional)
Instructions
- Cook the pasta according to the package instructions, drain, and set aside.
- While the pasta cooks, heat the cream of mushroom soup, undrained Ro*Tel, garlic powder, and onion powder in a large pot or enameled dutch oven over medium-low heat. Add the Velveeta and stir frequently until melted. Be cautious as the Velveeta can scorch easily – adjust the heat as necessary.
- Add the chicken and stir to combine. Add the drained pasta and gently stir to combine. Add chicken broth to thin the sauce if you find it too thick. Serve immediately.
Sarah says
YUM! I can’t wait to try this! =)
Becky B says
I love chicken spaghetti!! This recipe is sooo good!!
Judith says
This looks great! I’ve seen recipes for chicken spaghetti but have been put off by the length of the recipe. I can’t wait to try yours!
Stacey says
This one is so much easier! Let me know what you think.
Judy says
Stacey this looks so good, can’t wait to make it for my family! Will be looking forward to seeing more easy recipes too, just in time for a new school year.
Stacey says
Thanks! We’ve got some fun recipe coming up in the next two weeks for lunch boxes and after school snacks.
Allison L says
Love chicken spaghetti. It’s one of the few things my picky three year old will eat without fuss. My only thing is that I have to stick with regular spaghetti instead of another type of pasta. He is a textural and sight eater and if something doesn’t look the same, he won’t eat it.
Stacey says
It shouldn’t make any difference at all which pasta you use. I hope you’re little one likes it!
Kate says
I made this and it was a huge hit! It made a lot but the 4 of us managed to eat it in a couple days. Even the leftovers were good. This will be a go to recipe!
Stacey says
I’m so glad!! Thanks for letting me know, Kate! I hope you’ll find even more you enjoy!
Virginia Holder says
Recipe says 3 chicken breasts, directions say 4. I’ll use 4 but thought you might clarify.
Stacey says
Thanks, Virginia. I’ll get it fixed.
Kimberly Leverett Osburn says
I think I’ve found what’s for supper @ Our House tonight along with some of Christy Jordan’s Ten Minute Rolls and buttered broccoli. I have leftover chicken from one I boiled to make Green Chile Chicken Enchilada Casserole Saturday. I also have leftover Chile con Queso. So I’ve eliminated the middle man so to speak. Thanks for sharing this recipe Stacy. <3 Kim
Stacey says
Sounds delish! I hope you enjoyed it!
Kimberly McBride says
Too Delicious to Be So Easy!!! Who says that scrumptious has to be a headache and a half? Thank you so much for your yummy recipe. My family thought that I slaved over a stove, and they ate every bite. If you knew how picky they are you would realize what a gift you have given me, lol. The penne pasta is PERFECT, and I never would have thought to boil it in the broth, but it makes such a difference! Thank you from this Southern mom & Mimi!
Stacey says
LOL! I’m so glad that everyone enjoyed it and it made you look like a rock star!!
Denise Andrews says
I put this recipe down for tonight when I made our weekly menu this weekend. Well, 3 days later I am down with walking pneumonia. Luckily, I had already boiled the chicken and had the broth in the fridge. My husband who is awesome around the house but does not cook, fixed this tonight. It was GREAT and easy for him to make! Thank you for sharing!
Stacey says
I hate to hear you’re sick but glad you got to enjoy a homecooked meal! Feel better soon!
Caylin says
I loooovvvveee this stuff so much! It’s so yummy and very easy for beginners in the kitchen like myself. Thanks!
Stacey says
Ha! I’m so glad you’ve enjoyed it, Caylin!!
Katherine A Dietz says
Do you drain the Rotel?
Thanks
Katherine
Stacey says
No, the liquid helps to thin the sauce and add more flavor.
Diane Morris says
So, about how many chicken breast would work please?
Stacey says
About 2 large breasts should be enough for this.
Robbie Anderson says
Going to try this recipe – so many good comments. My wife has been making chicken spaghetti 50+ years. She adds sliced green olives to hers. We just love it. We’ll try the olives with your recipe!
Stacey says
Olives sound like a delicious addition! Hope you enjoy!
Jenny Aretakis- German says
Thank you ! The perfect solution for my eternal problem of “what to take to the party ” next week ! Perfect ! I love your website ! Happy Fourth to all.
Stacey says
Hope everyone enjoys it! Thanks, Jenny! Happy 4th!
Jan says
Want to try this but don’t like cream of mushroom. Would cream of chicken or something similar work.
Stacey says
Sure! Cream of chicken should work.
Josie says
Hi, Stacy,
I tried your Stove Top Chicken Spaghetti for supper this evening and we thought it was delicious.. I followed the recipe as written, except halved the ingredients for just the two of us and used vermicelli because it’s all I had. . It still made a generous dish full. This recipe has earned a place in the recipe file. It is a great dish for warm weather when it’s too hot to heat up the oven. Thanks and Happy Independence Day.
Stacey says
Thanks so much, Josie! Glad to hear you enjoyed it!
ELIZABETH says
This is almost identical to my “Cheesy Chicken Pasta”. I use 1 can cream of chicken + 1 can cream of mushroom soup, and toss in a can of [drained] sliced mushrooms. Our preferred pasta is usually rotini, but I’ve used penne, shells, bowties, linguine, even egg noodles. It’s all good!
Stacey says
Love the idea of adding in the mushrooms!
Helen says
My adult sons love the regular recipe so much that we always double or triple the recipe, freeze in servings so that they can have “access” to this anytime they want. (freezes very well) Last night my youngest made this shortened version and that’s my lunch today.
Thank you, Stacey!
Stacey says
So glad to hear y’all enjoyed it!!
Stephanie McCarley says
I always use canned chicken (drained) in my chicken spaghetti. It helps cut down on the prep work as well. Didn’t know if anyone else used canned chicken?
Stacey says
I’ve not ever used canned chicken in this recipe, but don’t see why it wouldn’t work.
Amber says
I do a similar version, but add black olives, mushrooms, and a small jar of chopped red pimentos!
Stacey says
Yum!