Pasta is one of my love languages boos, and this chicken spaghetti is one I speak fluently. I sear the chicken, slice it up, then fold it into a creamy sauce with cheese, a little tomato, and some good seasoning. Yes, Cajun seasoning too! Everything gets tossed with al dente spaghetti and served hot. This chicken spaghetti is so good, y’all! Get at it.
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How to Make Chicken Spaghetti
These step-by-step photos show how to make creamy chicken spaghetti, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Chicken Spaghetti Recipe
1. Season and brown the chicken breasts
Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet and cook the chicken until browned and cooked through. Remove and set aside.
2. Add oil to the same skillet, then add the onion and bell pepper
Season with the remaining salt and cook over medium heat until the vegetables are translucent and just beginning to brown around the edges.
3. Stir in the garlic, garlic powder, onion powder, and Cajun seasoning
Cook just until fragrant, making sure not to burn the garlic.
4. Start building the cheesy Velveeta base for the sauce
Pour in the wine, chicken stock, and Worcestershire sauce and bring to a strong simmer, allowing the liquid to reduce. Once reduced, lower the heat and stir in the Velveeta and soup until the sauce is smooth and creamy.
5. Add the chicken and finish the creamy sauce
Thinly slice the cooked chicken breasts, then add them to the skillet along with the tomatoes, Parmesan, and parsley. Stir until everything is evenly combined and warmed through.
6. Mix the spaghetti with your chicken sauce
Finish with more Parmesan and parsley, and serve warm!
PRO TIP: If you are short on time, and don’t have chicken breast thawed and ready to go, purchase a rotisserie chicken and shred it!
Full Chicken Spaghetti Recipe
Chicken Spaghetti Recipe
This Southern-style chicken spaghetti is made with chicken breast, Velveeta, cream of mushroom soup, and diced tomatoes with my secret ingredient, Cajun seasoning!
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Season both sides of chicken breasts with 1 ½ teaspoon salt, pepper and Italian seasoning.
In a large nonstick skillet, heat 3 teaspoons olive oil over medium heat, and when hot, add seasoned chicken breasts. Cook for 5 minutes on one side, until browned, then flip and continue to cook until an inserted digital thermometer reads 160°F, about 3-4 more minutes. Remove from the heat and set aside on a cutting board.
Add remaining 1 ½ teaspoons oil along with the onion and bell pepper, season with remaining salt, and continue cooking on medium heat until vegetables are translucent and just start to brown around the edges, about 5 minutes. Add in garlic, garlic powder, onion powder, and Cajun seasoning, and cook until fragrant, about 1 minute more.
Pour in the wine, chicken stock, and Worcestershire sauce. Let come to a vigorous simmer and allow to cook until reduced by one-third, about 5 minutes.
While cooking, thinly slice the cooked chicken breasts.
Once the liquid is reduced, reduce heat to medium low and stir in Velveeta and soup until smooth, about 3 minutes.
Pour in tomatoes, 3 tablespoons Parmesan, parsley, and sliced chicken. Mix well.
Place half your spaghetti in a large serving bowl, then pour half of the sauce on top. Mix together gently with tongs. Repeat with the remaining spaghetti and sauce, then top with remaining Parmesan and parsley and serve immediately.
How to Store
Fridge: Let your chicken spaghetti cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. It reheats best when stored in smaller portions.
Freezer: Spoon cooled portions into freezer-safe containers or bags and freeze for up to 2 months. Keep in mind that after freezing, the pasta will have a softer texture. But the flavor is still on point!
Reheating: Reheat leftovers gently on the stovetop or in the microwave. Add a splash of chicken stock or milk before warming it up to loosen the sauce, then heat in short bursts, stirring in between, until hot.
Calories: 719kcal | Carbohydrates: 65g | Protein: 62g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 143mg | Sodium: 3032mg | Potassium: 1418mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1293IU | Vitamin C: 28mg | Calcium: 460mg | Iron: 4mg
Recipe Tips
Cook the spaghetti al dente, y’all. You want it tender but still with a little bite. If it bends without snapping but isn’t mushy, you’re right on track. It will finish soaking up sauce later, so don’t overdo it.
If Velveeta ain’t your thing, you have options. You can swap it for cream cheese, shredded Colby Jack, or mild cheddar. Just make sure whatever you use melts smooth.
Make it your own. This cheesy chicken spaghetti plays real nice with mushrooms, or even a handful of spinach. I sometimes toss in peas!
Slice the chicken thin and taste before serving. Thin slices mix in better with the pasta, and a quick taste at the end lets you adjust the salt or seasoning.
Serving Ideas
Recipe Help
Extra chicken stock.
