Best Easy Chicken Spaghetti Recipes

QUICK AND EASY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
• To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• Boil Spaghetti noodles according to package.
• In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
• Cook until cheese is melted.
• Add cooked spaghetti to the cheese mixture, mix well.
• If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
• Serve HOT!

VELVEETA® EASY SPICY CHICKEN SPAGHETTI

Steps:

• Heat oven to 350ºF.
• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended.
• Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

EASY MEXICAN CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
• Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

EASY CHICKEN SPAGHETTI

Steps:

• Preheat oven to 275.
• Cook noodles, boil chicken, and cut it up.
• Mix soups, cheese, Rotel, onion, and olives or mushrooms if desired in a large bowl.
• Add hot noodles (drained).
• Stir thoroughly.
• Bake in a large casserole dish for 10-15 minutes, until the cheese melts evenly.
• This recipe makes a lot so you may want to cut it in half unless you want to eat it for a couple of days!

EASY SLOW COOKER CHICKEN SPAGHETTI

Steps:

• Heat oil in a skillet over medium heat. Add chicken, onion, garlic powder, and kosher salt; cook and stir until chicken is browned and crumbly, 5 to 7 minutes. Drain excess fat.
• Pour 1 jar pasta sauce and water into the bottom of a slow cooker and place broken spaghetti noodles on top. Add cooked chicken mixture, sprinkle with Parmesan cheese, and cover with the second jar of pasta sauce.
• Cover and cook on Low for 6 hours or on High for 2 to 2 1/2 hours. Remove the lid and stir to combine and mix everything together.

EASY CHEDDAR CHICKEN SPAGHETTI

Steps:

• Combine all ingredients except cheese.
• Pour into a large casserole dish and top with grated cheese.
• Bake in 350 degree oven until cheese is melted.

EASY CHICKEN SPAGHETTI

Steps:

• Cook pasta in large saucepan as directed on package, adding broccoli to the cooking water for the last 5 minutes of the pasta cooking time; drain. Cover to keep warm.
• Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes on medium-high heat or until chicken is cooked through. Add VELVEETA, soup and milk; mix well. Reduce heat to low; cook until VELVEETA is completely melted, stirring frequently.
• Add pasta; toss to coat.

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• 1. Cook your pasta accordingly. Cut up your baked chicken and mix with melted velveeta cheese & rotel tomatoes. Serve with steamed veggies.

EASY BUFFALO CHICKEN SPAGHETTI SQUASH RECIPE - (4.5/5)

Steps:

• Poke spaghetti squash a few times with a fork or knife. Microwave 10 to15 minutes or until tender. Meanwhile, in a large bowl, mix together the onion and garlic powder with the shredded chicken. Heat olive oil in a large skillet. Add the chicken and 3/4 of the green onions (same some for garnish) and cook on medium until heated through about 4 to 5 minutes. Reduce heat to low. Once the spaghetti squash is cool enough to handle, slice in half and remove and discard the seeds. Scrape the inside of the spaghetti squash with a fork into a medium bowl to get the strands loose. Add the squash to the chicken in the skillet and mix thoroughly. Add the Buffalo sauce and coleslaw. Toss to combine. Serve drizzled with ranch dressing (or blue cheese) and chopped green onions.

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• In a large skillet sautee the onions and mushrooms in the olive oil until onions are soft. Add chicken, cook and stir until no longer pink.
• Stir in water and bring to a boil. Add spaghetti and cook until tender.
• Add remaining ingredients. Cook until Velveeta is completely melted.

GREG'S EASY SPAGHETTI WITH BALSAMIC CHICKEN

Steps:

• Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
• After 7 minutes add chicken, tomatoes and vinegar; cook an additional 3 minutes.
• Remove from heat.
• Fold in cheese and sprinkle with basil. Serve immediately.

EASY CHICKEN SPAGHETTI

Steps:

• 1. Cook chicken in large pot Remove chicken when done
• 2. Boil pasta in chicken broth Drain when done
• 3. Cut cheese into small pieces Place in large pot Add drained pasta to cheese Stir until cheese is blended Add chicken, mushroom soup and Rotel tomatoes Heat until cheese is melted

EASY CHEEESY CHICKEN BAKED SPAGHETTI

Steps:

• Cook Chicken in a non-stick Skillet until no longer pink. Cut up chicken into bite size pieces or smaller. Set aside. Cook spaghetti according to package directions. In a large bowl mix both condensed soups,onion,cooked chicken,milk, spaghetti and queso cheese sauce.Mix well.
• Heat oven to 350. Pour into a 13 X 9 greased baking dish. Bake for 25-30 min. Serve with green salad or vegetables.
• It's also good with leftover Turkey meat too! Enjoy!

SUPER EASY CHICKEN SPAGHETTI

Steps:

• Mix chicken, onion, tomatoes, soup& cheese in large oven proof bowl.
• Microwave on high until cheese is melted, stirring every 30 seconds.
• Mix with cooked spaghetti.
• Spray two (2) 9X13 pans with Pam.
• Pour spaghetti mixture into pans.
• Bake at 375 degrees for 45-60 minutes.
• This freezes well and may be frozen before baking.

SUPER EASY CHICKEN SPAGHETTI!

Steps:

• 1. Pour water into a larger pot, add salt and bring to a rapid boil.
• 2. While water is heating cut the chicken breasts into small 1" cubes and season with salt and pepper.
• 3. Coat the bottom of a small frying pan with the oil and add chicken cubes making sure the chicken is evenly coated with the oil. Cook until golden brown and done on inside. (About 7 minutes on medium high heat.) You can also boil your chicken breasts whole if you prefer.
• 4. If using left over chicken there is no need to reheat it. Simply cut it into cubes or shred it with a fork.
• 5. Set chicken aside.
• 6. Place spaghetti in the rapidly boiling water and cook until pasta is tender. (About 10 minutes.)
• 7. Cut Velveeta into small cubes. This will allow it to melt faster
• 8. Strain pasta and place back into the pot.
• 9. Add cooked chicken, Velveeta, Rotel (undrained), cream of chicken soup and milk.
• 10. Place pot on medium heat and stir until the Velveeta is completely melted! (If mixture is too thick for you liking you can add more milk to thin it out.)
• 11. Serve immediately and enjoy :)!

DEANNE'S TOO EASY SLOW COOKER CHICKEN SPAGHETTI

Steps:

• Place first 6 ingredients into a 5-6 qt slow cooker and stir. Turn the slow cooker on low and cook for 6-8 hours.
• Stir and then add the cooked spaghetti, allowing the spaghetti to heat through (about 30 minutes).
• *Optional ingredients: 1 (4 oz) can sliced, black olives, 1 (4 oz) can sliced mushrooms and/or 1 small onion, diced. If you choose to add any of these, add them at the beginning with the other first 6 ingredients.
• **I have made this on the stove top with good results. Adding the first 6 ingredients to a 5-6 qt pot (dutch oven), allowing it to heat on medium until the cheese melts (15 minutes) and then turning the heat down to low and adding the cooked spaghetti, until it too, is heated through (30 minutes).
• ***I have also made this for OAMC as it heats up well!

EASY CHICKEN SPAGHETTI

Steps:

• Place chicken breasts on a roasting pan. Rub one tablespoon of olive oil on them and sprinkle with salt and pepper. Bake at 350 degrees for 30-35 minutes. When finished set aside and reserve the juices.
• Drain the juice from the mushrooms and the jarred red peppers into a bowl and set aside. In a large frying pan over medium heat, cook the thinly sliced onion, mushrooms, red peppers and black olives in two tablespoons of olive oil until the onions are soft and translucent.
• Add in the reserved juices from the mushrooms, roasted red bell peppers and chicken. Add the basil, oregano, anice seed and garlic. Cook on low heat for 5 minutes.
• Add the cream of chicken soup. Fill the can half way with water and add. Stir and set to simmer.
• Chop the chicken into small thin strips and add to the pan. Add the frozen peas, and cook for 10 minutes. Season the sauce with salt and pepper to taste. Cover and simmer while you cook the spaghetti. If you want thicker sauce, simmer without a lid. If you want thinner sauce, add small amounts of water.
• Serve the sauce over the spaghetti.