Creamy Chicken Spaghetti

For a Mexican-inspired twist on chicken spaghetti, look no further than this creamy, kid-approved dish made with Rotel tomatoes, Mexican cheese, and 2 kinds of condensed soup.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 666 Calories

Ingredients

• salt and ground black pepper to taste
• 1 medium onion, chopped
• 1 pound skinless, boneless chicken breasts
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (16 ounce) package spaghetti
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 (1 pound) package shredded Mexican cheese blend
• 1 medium bell pepper, chopped
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup salted butter

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.

Step 2

Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.

Step 3

Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.

Step 4

Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.