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Ultimate Chicken Spaghetti

Ultimate Chicken Spaghetti being servedThis post is sponsored by my friends at Family Dollar.  

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* Looking for the crock pot version of this dish? *

Our days are rarely perfect.  We clash with coworkers, fight traffic, experience loss, the list goes on.  And when things turn sour, we often turn toward the things that make us the happiest.  Family, friends, and food often rank high on the scale.  

For many of us, comfort food is where our minds go.  But what is comfort food?  Simply put, it’s food that makes us feel better.  It’s Mom’s chicken soup.  It’s mac and cheese, a steaming bowl of grits or oatmeal, and grilled cheese sandwiches.  

Comfort food is made up of dishes that hold memories for us.  Comfort food makes us happy.

With the loss of our sweet family pet recently, comfort food has been on the menu a lot at the Little household.  Sometimes a hearty stick-to-your ribs meal is just what the heart wants.  

Yeah, yeah, calories… blah, blah, blah, but still.  Calories don’t count when your heart hurts, right???

For me, one of my favorite comfort foods is the classic chicken spaghetti.  You know which one… Velveeta Cheese and Ro*tel tomatoes.  Yep.  That one.  I just love the stuff.

Above photo of Ultimate Chicken Spaghetti in baking dishAnd that chicken spaghetti made perfect sense when my friends at Family Dollar asked me to show y’all my favorite comfort food dish.  It’s funny because we live out of town a little and the closest thing to us is our Family Dollar store, so I always go by there to grab things for supper.  

You’d really be surprised at the selection if you haven’t been in one recently.  They’ve got all the staples covered, and as you can see by this recipe, a whole lot more.  I got everything for this recipe including the frozen chicken breast and the spices!

Ultimate Chicken Spaghetti in baking dish

There’s just something about this gooey, cheesy pasta with just a hint of spice that takes me back to my childhood.  It’s probably one of my all-time favorite dishes.  One bite and I’m instantly taken back to my parents’ worn oak dining room table.  My spot was down at the end of the table and there was a bare spot where I spilled some nail polish remover one time trying to get a label off something.  

They still have that same table and though Dad has worked to repair it, you can still see a little bit of the spot where I used to sit.  I love sitting at that table now and thinking about all the happy times we have spent around it.

Closer photo of Ultimate Chicken Spaghetti

And I just love that this recipe makes a lot.  When it’s just the 3 of us, I’ll divide it into two dishes and either freeze or share the extra one with my parents.  And then there’s the leftovers!  In fact, I’m wishing I had some right now!

Ultimate Chicken Spaghetti in baking dish

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Be sure to try the slow cooker version of this dish, too!
Ultimate Crock Pot Chicken Spaghetti

Ultimate Chicken Spaghetti being served
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4.57 from 16 votes

Ultimate Chicken Spaghetti

Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Servings: 6 to 8
Author: Stacey Little | Southern Bite

Ingredients

  • 2 pounds frozen boneless skinless chicken breasts
  • 1 (16-ounce) package spaghetti
  • 1 (10-ounce) can Ro*Tel Tomatoes
  • 2 (10.5-ounce) cans cream of mushroom soup
  • 1 (16-ounce) package Velveeta cheese
  • 4 ounces cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded sharp cheddar cheese

Instructions

  • Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
  • Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
  • Cook the pasta according to the package directions. Drain and set aside.
  • In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
  • Bake for 20 to 30 minutes or until heated through and the cheese has melted.
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!

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Reader Interactions

Comments

  1. Calories indeed do not count when the heart hurts…at least that’s my story and I’m sticking to it! I know all too well just how sad and hurting your hearts are now. One of these days you’ll be able to remember your sweet girl with less sadness and more happiness filled with many fond memories. Until then this delicious looking Chicken Spaghetti will definitely comfort you all. I’ll be trying it tonight!

    Reply

    • I just read this and YUM! I cannot wait to try this recipe! I’ll try it this week & get back to you! And WOW! I was just reading what you wrote before the recipe. First off, I so sorry for your loss last year of your family pet. The reason I said WOW was because of what you said about your dining room table growing up! Was your seat at the left end of the table? Just curious. Well we had a big, heavy, oak dining table as well and I was prob between 11-13yrs old & painting my nails & I got polish on the table!! My mother was strict & I thought she would KILL ME! Ha! So, me thinking I was brilliant used polish remover & well I’m sure you know that it took all the finish off and it turned out 100 times worse than if I were to just leave the polish on there! My mom had that table with my “mark” on it forever! Well, she passed last year, so….. Anyways, I just had to share that with you! 😊 Although I do apologize for this comment being SOOO long! Lol! CAN’T WAIT to try your recipe!!!

      “

      Reply

  2. Oh my, that is the ultimate comfort food. I haven’t had chicken spaghetti in a long time. I think Ill be making this soon. My heart goes out to you, I know how bad it hurts to lose a beloved pet. My thoughts are with yall

    Reply

  4. Chicken Spaghetti is one of my VERY favorite dishes, and this recipe looks easy and delicious. I’m so sorry for your loss, Stacey. Just thinking about losing either one of our two is enough to make me tear up right this minute.

    Reply

  5. I know how hard it is to lose a family pet, and my heart just breaks for you all. Keeping busy making wonderful foods like this will help give you time to heal! I will definitely be making this very soon….using gluten free spaghetti and gluten free cream of mushroom soup! I am so glad Velveeta is gluten free! Thanks for sharing the recipe, and will keep your family in my prayers.

    Reply

  6. I have he very had the pleasure of eating this chicken spaghetti! I am looking forwaward to making this! Looks so yummy. Also sorry for your loss, I have been there..it does get better…

    Reply

  8. Does the canned tomatoes have green chillies in them or is it just regular canned tomatoes. Don’t have Ro*Tel brand in Canada that I know of, at least not where I live.

    Reply

  9. I’m sorry for your loss. I know it really hurts cos i lost my dear dear little doggy a little over a year ago and it’s getting better but sometimes there are moments when tears come up again. When i look at his picture or make a chickendish. He loved chicken so much and always when i made it he was getting a little piece. Just for taste. So when i now cook a chickendish ( wich i couldn’t for a long time), i think of him. But now i do cook them again and your dish looks very attractive to me. So i’m sure that i make this one and that it’s not gonna be the only time that i’ll do so. I just know i make this one often cos it’s easy and cheesy and i love both reason! Thanks for the recipe and take your time to heal. You’ll finally think of him/her with a smile on face instead of a tear in your eye. Promise.

    Reply

  11. This looks and sounds amazing😊. Unfortunately, it has about 2weeks worth of my daily sodium allowance. I might try to see if I can adjust it to waaay lower the sodium content.

    Reply

  14. Just made this for my husband and adult son the other night and both agreed the recipe is a “keeper”! My son even took a container full to work the next day for his lunch. I enjoyed this recipe too, easy to make (I used the packaged rotisserie chicken from Costco) and very tasty.

    Reply

  15. I’m making this as I am writing this… I love this recipe! Instead, this time I used sun dried tomatoes, a can of Campbell cheese (both of what I had on hand. To add some juice lost f%om canned tomatoes I added a couple of splashes of chicken stock!
    Hopefully it’s as good as the above recipe… Fingers crossed

    Reply

  16. I made this last weekend and since there are only 2 of us I froze half of it. It is wonderful & easy. I work full time so it was great to come home & pop it in the oven (had made it night before). I am always looking for recipes that I can take out of freezer and put in oven ——this was yet another one I have tried from your site that’s great! I want to try more crock pot ones too so am searching for those & other freezer friendly recipes on your site. Thank you for all your recipes, stories and tips.

    Reply

  18. This was a disappointing recipe, very bland and dry. If I were to make it again I would add a second can of rotel a little more cheese and some heavy cream to really bump it up.

    Reply

          • I followed recipe only I double the cream cheese. Only because it will just sit in refrigerator with no other use. Absolutely never dry and bland. I buy shredded chicken from a rotisserie chicken deli section. I don’t
            Modify anything else. I usually eat all the sauce as I’m cooking it. The garlic powder I don’t measure. Just pour to taste. Anyhow. I make this every diet break. I just ate leftovers for breakfast. 🙂

  20. I love everything but the cream cheese. Could I use ricotta or just leave it out? This sounds so yummy! Right now I am having stomach problems so of course any food looks yummy & I can’t wait until I can make & eat this. Since it is just my mom & me, I might half the recipe but other then that & the cream cheese, there is nothing different I will do. Sorry about the loss of your pet. I had a dog & a cat who lived till they were 16 & passed away in the 80’s. I still miss them but it’s gotten a lot better over the years.

    Reply

  22. I hope you and all the other god**** (edited for language) mom bloggers out there understand that NO ONE READS YOUR LIFE STORIES BEFORE THE RECIPES. we dog care about you. Just the food. Idiot.

    Reply

  24. Although the cheese combination is delicious (it could even be queso and my husband agreed), I found the cheese to spaghetti ratio to be too cheesy. I’ll either double the spaghetti or divide the cheese in half next time! Thanks for the recipe — we really may take out the cream of mushroom and serve with chips!

    Reply

  27. Do you think adding cream of chicken soup will made it soupy?? Thanks for the delicious recipe, and sorry for your loss

    Reply

  29. Hi, I’m wanting to try this out, but unfortunately I don’t like tomatoes for their texture, would you be able to recommend a susbstitue? Or would it be good without the diced tomatoes? Maybe a tomato purée, if it’s the flavor that counts?

    Reply

    • I’m a huge texture person too. That said, the Ro*Tel tomatoes in this are a huge component the flavor profile. I wouldn’t recommend leaving them out or substituting them. If it’s a texture thing, I think just picking them out would be the best way to maintain the flavor and avoid the texture.

      Reply

      • I love tomatoes but my family are also not fond of the chunks. So, whenever a recipe calls for RoTel, I just put it in a blender for a few seconds. It doesn’t make the recipe runny because of all the cheese, soup, etc. You’ll really love this little trick!

        Reply

  30. I made this dish tonight. I used fettuccine pasta and I also used mozzarella cheese and sliced velvetta cheese bc I only had half the amount of velvetta block cheese. I did use cheddar cheese also . In oven now , smells good. I will let you know the outcome .

    Reply

  31. Hi there. I’m new to your website, lots of good lookin recipes. I want to try the Chicken Spaghetti as soon as I hear from you. Is there any substitute for the mushroom soup? Neither one of us can tolerate it. I was thinking maybe Alfredo sauce? Thanks for a good website. I will visit it more often.

    Reply

  32. Yes! I just made it and it’s delicious. I don’t like cream cheese, so I used provolone cheese instead and it worked! Thanks for the great recipe!

    Reply

  33. We love this recipe! A group of women at our church are putting together a cookbook of favorite recipes. I was wondering if I could include this recipe with a citation of where it came from? Thanks!

    Reply

  34. OMG, sorry but this is awful — talk about cheese overload!!!! And what was the 4oz of cream cheese for w all that cheese & 2 cans of mushroom soup???
    BAD, BAD, BAD! I can’t believe this gloppy mess is comfort food.

    Reply

    • Seriously Jackie? If you didn’t like it just say so and leave it at that. No reason to make that big of a deal out of it. Not everyone is going to like every recipe they try. I, on the other hand, appreciate the recipe and I’m trying it tonight.

      Reply

  35. My son and I had this for dinner tonight and we absolutely LOVED it! We will continue to cherish this recipe in the future!

    Reply

    • It’s a reference to the juice in the can with the Ro*Tel tomatoes. In other words, don’t drain the tomatoes. Add them with the liquid in the can.

      Reply

  38. Making this tonight for my family of 6!. Im soo excited because I see soooo many great reviews will let you know how it turns out.

    Reply

  39. First, I’m so sorry for the loss of your beloved pet. Second, I’m shocked that people come to a food blog to vent their nastiness. (“People…they’re the worst.”) Third, this is delicious. I just finished my second helping. I found your recipe because I had a huge brick of velveeta I wanted to relieve my fridge of. I only use about 8 oz a few times a year to add creaminess to my sharp cheddar baked grits. But I digress. This is very comforting! I added sautéed onion and green and red bell peppers and mushroooms because my New Years resolution is to not throw out so much food, and I had those items in the fridge. The rest was as per your recipe, except I used whole wheat spaghetti because my other resolution is to cut back on the white flour. Really, really yummy! I made 2 medium casseroles and 2 small ones, so that’s a lot of yumminess to go in the freezer! Thank you for sharing.

    Reply

  40. I adore chicken spaghetti! Want to make it Ultimate-er? Use the resulting broth from poaching the chicken to boil the spaghetti. Extra chicken-y yumness infuses into the pasta.

    Reply

    • I agree on using chicken broth to boil the noodles. I cooked chicken marsala the other day and used boxed chicken broth to boil my noodles and OH MY!!! You could eat the noodles by themselves, they were that GOOD!!! Never boiling noodles in plain water ever again!!!

      Reply

  42. HI, I LOVE LOVE LOVE YOUR RECIPES ON THE CHICKEN SPAGHETTI COULD U SUBSTITUTE ANOTHER CHEESE OTHER THAN VELVEETA? WOULD LOVE TO GIVE THIS A TRY

    Reply

  43. I made this for my brother and his family while his wife is recuperating from surgery, so to say it was a hit is an understatement! Thank you for your wonderful and tasty recipes. And just ignore the negative comments; they speak VOLUMES about that person. May God richly bless you and keep up the good work!

    Reply

  45. I just made this and we loved it! It’s the perfect comfort food for our cold and damp day today. Will most definitely make this recipe again. 😊

    DF

    Reply

  46. My husband will not eat tomato chunks. Could I purée the rotel so that it’s smooth and retain the same flavor? It looks delicious!

    Reply

  47. I’m putting this in the oven now. I am so excited to taste your recipe.
    The only thing I did different, was I added a can of green chiles. We love spicy.

    Thanks in advance
    Rhonda S

    Reply

  49. I tried your recipe for Ultimate Chicken spaghetti last night . It was really Good. My hubby is a picky eater and he loved it. This is a keeper. I.m sure I will fix it at least once a month now. Thank-You for the Recipe. I did have to sub the Mushroom soup for 1 can of cream of broccoli and 1 can of cream of celery soup { Hubby won,t eat anything that has mushrooms } thats the only change.

    Reply

  50. I had this tonight for dinner. I was a little skeptical reading some of the comments and with the amount of cheese in the recipe. I was going to cut down on the Velveeta some but in the end decided to just make it how it was written. Well, it was very good! My husband and I really enjoyed it, he even commented that it was not as cheesy as he thought it would be, but more creamy. The Ro*Tel gave it a nice little kick! Will make again!

    Reply

  51. I accidentally only bought 1 can of cream of mushroom. I happened to have a can of cream of chicken on hand so I used 1 of each. Turned out AMAZING!!! Thank you for the recipe!

    Reply

  52. Hey, Stacy! I don’t usually comment ’cause I don’t like the way people change a recipe and then criticize it when it doesn’t turn out just right! This was my first time ever to make “Chicken Spaghetti” even though I have been married for almost 50 years and reared two strapping “boys” now in their 40’s. I had no idea where to start but, when I saw that you had a recipe, I knew it would be absolutely perfect…I think that you are a great southern cook and that your recipes are so simple yet always fabulous! But…and there is always a but, isn’t there? For those who would read “Velveeta” and just skip a really good recipe, I have a suggestion. I just used an extra cup of four cheese Mexican blend and doubled the cream cheese. I also switched cream of chicken soup for the mushroom(personal preference.) It reminded me just a tad of King Ranch Chicken Casserole which has always been a family favorite. One more thing…If you aren’t used to using angel hair pasta, you need to watch it closely…it cooks much more quickly than regular spaghetti, which I unfortunately, found out the hard way! Thanks again!

    Reply

  53. Made this once before for my girlfriends family and they loved it and want me to make it again. I was just wondering what you would do differently to the ingredients if you were to add vegitables to it. Or if you have any recommendations for a side for this? Thanks

    Reply

  55. Has anyone tried this using spaghetti squash instead of pasta for a low carb dish? Would love to know how it turned out!

    Reply

  56. I made this today. I had to substitute macaroni for the spaghetti, but it was very tasty. It makes a lot, so some of it will be frozen for a lunch or two next week. Thank you for the recipe.

    Reply

  57. Hi Stacey
    Looks like another yummy recipe. We will enjoy making and eating it. There’s only the two of us so could someone tell me if I should bake the extra casseroles before freezing or wait till ready to serve. Also if you know which way is best for lasagna also.. I love reading the comments, they are all so interesting and helpful.
    Hey Stacey, keep on cooking your greatness….love it and thank you!!!

    Reply

  60. My husband loves this dish! A good friend has a niece who was just diagnosed with leukemia, so I’m currently making it for her family as a freezer meal. When giving them the directions, should they thaw before baking or bake it frozen? If baking frozen, what would the cook time be?

    Reply

    • I’m so glad to hear your husband like this one! And how thoughtful to share with your friend and her family. I would recommend thawing this one in the fridge overnight first before cooking it.

      Reply

  61. So I’m in the process of cooking this recipe right now and I’m scared I boiled my chicken for too long instead of “simmering” it 😫! I’m so excited about all the cheese, though! The picture for the recipe looks amazing so I can’t wait until it’s done! 🙂

    Reply

  64. Today, I fixed this dish and my daughter came over and we love it. Can’t wait to fix or again. Giving some to my friend who doesn’t like to cook but is appreciated when I make something. Again, very good.

    Reply

  65. I’m considered a really good cook but always say your dish is only as good as your recipe. This one is absolutely fabulous! Comfort food at its finest, easy to make, economical…..what more could I ask? Made it last night for my grown kids & spouses & they all went back for seconds, which since it makes so much meant there was plenty to go around twice. Thanks for sharing this wonderful recipe. I shared it to my Facebook page.

    Sorry for the loss of your pet. I know it’s been a while but still, we miss them for always.

    Reply

    • Nothing makes me happier than comments like these! I’m so glad that everyone enjoyed the recipe and got a chance to spend some time together!

      Reply

  66. Can I put this together the night before and bake the next day after refrigerating? If so any tip on what temp and how long to bake for?

    Reply

    • Yes! You’ll need to start it in a cold oven or bring it to room temp before putting in the oven, otherwise you risk the dish shattering due to the extreme temperature change. If you bring it to room temp, the cook time should be roughly the same. If you cook it from cold, it really depends on how quickly your oven preheats – I would recommend an additional 15 minutes but can’t be sure.

      Reply

  67. I fixed this for supper last night, for my daughter and I, It was good, but a little bland for me. I will make it again and tweak it a little . It was a new recipe for me , so I always follow Directions closely the first time, next time I might tweak it to suit myself . Thanks for sharing .

    Reply

  68. I have made this several times for my picky kids and they love it! I use regular ketchup as that’s usually what I have on hand and it’s perfect. Thank you for sharing!

    Reply

  69. STACEY!! This dish is scrumptious! And it is a beautiful casserole. I have to be honest…
    I like things seasoned well. So, I seasoned the water I boiled my chicken in with the standards: seasoned salt, garlic salt (no powder available), onion powder, parsley, and Italian seasonings. I know… But my meat has to have flavor! I then followed your recipe, with a few more minor exceptions.
    I added about 3/4 T. butter to the cheese mix. Yes!
    I added black pepper. Yum.
    And I added some of the shredded cheddar cheese to the cheese melt for flavor continuity.
    I also used elbow pasta. Nothing against spaghetti! I actually wanted fettuccini, but it didn’t make my grocery delivery order. Elbow was what was in my cabinet. (TMI!)
    Anywho… Thank you for sharing this recipe. I truly didn’t know how the cream of mushroom was going to work, but Lordy, this casserole is delicious!

    Reply

  70. I saw this recipe and was like, “OH! I have all of these ingredients on hand!” The BEST recipes are when I don’t have to run out for anything and the ones that don’t require exotic ingredients like Yak Butter and shallots! This looks delicious.

    Reply

  72. Not good at all. Too thick and didn’t like all the velveeta cheese taste. Bland tasting even after increasing spices. I divided the recipe into two pans and intended to freeze extra for later, but threw cooked leftovers in the trash and gave away the extra pan. It hurts my heart to leave a bad review, but that’s the point of reviews, right, to give your honest opinion and suggestions for the next person along the way? This spaghetti recipe is the ONLY one of yours that I have tried and not liked! That means I have been really happy with recipes from this site. Thank you for listening and I’m really sorry that my review was bad, but I had to tell the truth. Hated the Velveeta taste.

    Reply

    • Hate you didn’t enjoy it! With all that Velveeta in there, it’s hard for it not to taste like Velveeta. Glad to hear you’ve enjoyed other stuff, though!

      Reply

  73. I am going to try this but using cream of chicken with herb and cottage or riggota cheese instead of cream cheese! Sounds delish! And just stew tomatoes I’ll dice up myself can’t have the peppers! NEVER HAD THIS! Can’t wait Ty 🥰

    Reply

  74. This looks amazing/11 Can’t wait to try it. But I was wondering if by chance there was a Instant Pot version? If not no worries I’m still going to try it!! Thanks for sharing!!

    Reply

  77. Thanks so much for the recipe. One of my son’s loved chicken spaghetti but I never really had a specific recipe so I would add and taste which didn’t always turn out the same. And, my husband is bad about eating my Velveeta on crackers and not telling me. I will definitely be able to finish the dish faster. Recently I saw the Velveets portions at Wal-Mart which is good info because most stores have stopped having the portions lately.

    Reply

  78. I was scrolling the internet for something budget friendly and easy that I could do with about 9 chicken breasts I had thawed out and I came across this recipe. The word Southern caught my attention, being I am a native Floridian and still living here to this day. I doubled the recipe so it would accommodate a large family for 2 days. They absolutely loved it! Thank you for this, Stacey! They all prefer this over my usual Chicken Alfredo. This is easy to make and very budget friendly. We are having leftovers tonight. I paired it with garlic green beans and garlic bread…so delicious! This is my new go to food/recipe site. Can’t wait to try these delicious desserts on here! Stay safe and happy cooking!

    Reply

    • Thanks so much of the kind words, Kaleta! I’m so glad that this recipe has helped you feed the fam! I hope you find lots more you enjoy, too!

      Reply

  79. This is a continuation to my previous reply…if you have an ALDI grocery chain in your area, all of the ingredients can be found there at a really economical price.

    Reply

  80. I just have regular cream of mushroom soup and it’s not diluted , is it okay if I just use it?? Just curious.

    Reply

  81. This is sooooooo very good…… I can’t even tell you how good this is, wait yes I can …….. my 16yr grandson, ( who hates everything) has asked to have it for dinner tomorrow. He never wants to eat or try new things…… EVER- NEVER !!!!!!! So yes it was a big hit. I then tried it on my co-workers @ The hospital, and yes RN approved and going a step further Dr. approved.

    Reply

  82. Is there any substitute for the velveeta? Or is there something to add to take away the processed cheese taste? When I first saw the pics, I was drooling. Then i read the dreaded “V” word. It’s just not my fave ingredient. Thanks!

    Reply

  83. This is by far the best chicken spaghetti recipe I have ever tasted. I made it tonight and my picky son even ate it and asked for more. Thank you so very much for taking the time to share it. I will definitely be adding it to our favorites and even to our weekly meals.

    Reply

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