Description
This creamy Chicken Spaghetti with Velveeta is a comforting and cheesy pasta dish featuring tender bite-sized chicken pieces and a rich Velveeta cheese sauce. Perfect for a family dinner, it combines cooked spaghetti tossed in a smooth cheese and cream of chicken soup sauce, enhanced with garlic and onion powders, then topped with melty cheddar cheese and fresh parsley garnish.
Ingredients
Scale
Pasta
- 8 oz spaghetti (uncooked)
Chicken
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tbsp olive oil (for cooking chicken)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
Sauce
- 1 can cream of chicken soup (10.5 oz can)
- 1 cup chicken broth (low sodium recommended)
- 8 oz Velveeta cheese (cubed)
- 1 cup milk (whole milk preferred)
- 1 tsp garlic powder
- 1 tsp onion powder
Toppings
- 1/2 cup shredded cheddar cheese (optional, for extra cheesiness)
- 1 tbsp fresh parsley (chopped, for garnish)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the spaghetti in a colander and set aside without rinsing to retain the starch for better sauce adhesion.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, stirring occasionally until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside. Drain excess oil from the skillet leaving about 1 tablespoon.
- Prepare the Cheese Sauce: In the same skillet, combine the cream of chicken soup, chicken broth, and milk. Stir well and bring to a gentle simmer over medium heat. Add the cubed Velveeta cheese, garlic powder, and onion powder. Stir continuously for about 5 minutes until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine Everything: Return the cooked chicken and drained spaghetti to the cheese sauce in the skillet. Gently stir to coat the pasta and chicken evenly with the sauce. Let everything heat together for an additional 2-3 minutes to meld the flavors.
- Add Extra Cheese (Optional): Sprinkle shredded cheddar cheese on top of the skillet contents. Cover and cook for 1-2 minutes more until the cheddar cheese melts into a gooey topping.
- Serve: Garnish with freshly chopped parsley just before serving. Enjoy this warm, cheesy, and comforting chicken spaghetti dish while hot.
Notes
- Do not rinse the pasta after cooking to help the sauce cling better.
- Use low sodium chicken broth to control saltiness.
- Velveeta cheese is key for smooth, creamy sauce; avoid substituting with harder cheeses.
- For a lighter version, substitute whole milk with 2% or skim milk but expect less creaminess.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of milk if sauce thickens too much.
