Cheesy Chicken Spaghetti Recipe

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Cheesy Chicken Spaghetti Recipe picture

When I think of spaghetti I always think of the Italian recipes with the tomato sauce. It is like my son pointed out;  spaghetti is just the name of the pasta. For something different I decided on this Cheesy Chicken Spaghetti Recipe. It’s a simple recipe, but it is time consuming because you have to precook the chicken. I guess in a way it kind of reminds me of a glorified macaroni and cheese dish. Cooking the spaghetti in the chicken broth left over from the chicken I think gives this recipe a little added extra, creating a rich and delicious flavor that melts in your mouth.  If you like pasta dishes- you will love this. Enjoy

Cheesy Chicken Spaghetti Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 3 lbs boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 1 -16 package thin spaghetti
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons butter or 2 tablespoons margarine
  • 3 (10½ ounce) cans cream of chicken soup
  • 1- 8 oz package of fresh mushrooms sliced
  • ½ lb shredded sharp cheddar cheese
  • ½ lb cubed Velveeta cheese
  1. In a large Dutch oven, fill ½ full with water; add salt and pepper if desired; add chicken breast halves.
  2. Bring to a boil; cover and reduce heat; simmer 1 hour or until chicken breasts are done.
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  4. Remove chicken breasts, reserving broth, and allow chicken to cool; chop chicken meat into bite-size pieces and set aside.
  5. Return chicken broth to a boil; add spaghetti noodles and cook to Al dente; drain and set aside.
  6. Sauté onion, mushrooms and green pepper in butter until tender.
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  8. Combine onion mixture, cream of chicken soup, mushrooms, Velveeta cheese and ½ of the Cheddar cheeses; mix well.
  9. Add spaghetti and chopped chicken; mix well.
  10. Pour into a lightly greased 13x9 inch baking dish.
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  12. Bake at 375 degrees for 45 minutes. Remove from the oven and top with the remaining Cheddar
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