This Chicken Spaghetti is easy to make and can be on the table in about 30 minutes! This version is made on the stove, but you can also check out my Crockpot Chicken Spaghetti recipe.

Cheesy Chicken Spaghetti always goes over well with the family and this recipe makes a lot of food! Leftovers reheat well. I like this version of chicken spaghetti because it doesn’t use any “cream of soups” or Velveeta cheese.

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Ingredients

1 lb chicken breasts
Salt, pepper, and garlic powder
1 tbsp olive oil
1/2 tsp each of salt and pepper
1 tsp each of onion powder, parsley, and paprika
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 tbsp of minced garlic
10 oz can of Rotel (not drained)
2 cups of shredded cheese (I used Colby Jack)
1/4 cup of sour cream
1 lb of spaghetti

Make Chicken Spaghetti

To start making this easy recipe, cook 1 lb of spaghetti following the directions on the box.

Cut chicken breasts in half lengthwise to make them thinner. Season the chicken lightly with some salt, pepper, and garlic powder. Cutting the chicken breasts in half will help them cook faster.

Heat a large skillet over medium-high heat and add some olive oil. Add the chicken to the skillet and cook until both sides are golden brown and the chicken reaches an internal temperature of at least 165 degrees F.

Once the chicken is cooked, remove it from the skillet. Shred the chicken or cut it up into cubes and set aside.

In the skillet, add 3 tbsp of butter. Add 3 tbsp of flour and stir. Let the flour and butter cook for at least minute.

Next, pour 2 cups of chicken broth into the skillet.

Add 1 tbsp of minced garlic, salt, pepper, onion powder, parsley, and paprika. Stir everything together well.

Once this mixture starts to thicken, add 1 can of rotel (not drained), about 2 cups of shredded Colby Jack cheese and 1/4 cup of sour cream. Stir well.

Add the drained spaghetti noodles and the cut up chicken. Stir everything together well. Top with dried parsley.

Serve Cheesy Chicken Spaghetti

Once the sauce is well incorporated with the spaghetti and chicken, it’s time to eat! I like serving recipes like this with a salad and some bread. I used a Southwest Ranch Salad kit and it was the perfect easy side.

Green beans or some roasted vegetables would also be good as a side for this recipe.

This recipe does make a lot of food! The leftovers will reheat well for lunch or dinner the next day.

Tips and Frequently Asked Questions

If someone in your family isn’t a fan of Rotel (diced tomatoes and green chiles), you could blend the can of Rotel in a blender or food processor before adding it to the recipe.
You do not need to drain the can of rotel before adding it into the skillet.
Shred your own block of colby jack cheese for a creamier and easier to melt cheese. It takes better too in my opinion!
Use freshly minced garlic or jarred minced garlic for this recipe.
Serve this dish with garlic bread and a big salad for the perfect meal!

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