Description
This creamy chicken spaghetti with Velveeta is a comforting and easy-to-make pasta dish featuring tender chicken pieces coated in a rich, cheesy sauce. Velveeta cheese melts smoothly into a velvety sauce combined with cream of chicken soup, milk, and seasonings. Perfect for a family dinner, it combines simple ingredients for a satisfying meal ready in just 45 minutes.
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
- 1/2 cup shredded cheddar cheese (optional, for extra cheesiness)
Garnish
- 1 tbsp fresh parsley (chopped)
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.
- Drain the Pasta: Once cooked, drain the spaghetti in a colander and set aside. Do not rinse; this helps the sauce adhere better to the pasta.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the bite-sized chicken pieces, seasoning with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Prepare the Cheese Sauce: Remove the chicken and drain excess oil, leaving about 1 tablespoon in the skillet. Add the cream of chicken soup, chicken broth, and milk to the skillet, stirring to combine. Bring to a gentle simmer over medium heat.
- Melt the Cheese: Add cubed Velveeta cheese, garlic powder, and onion powder to the skillet. Stir continuously until the cheese melts completely and the sauce is creamy and smooth, about 5 minutes.
- Combine Pasta and Chicken: Return the cooked chicken and drained spaghetti to the skillet with the cheese sauce. Stir gently to coat everything evenly. Cook for 2-3 minutes more until heated through.
- Add Optional Cheddar: Sprinkle shredded cheddar cheese on top if desired. Cover the skillet and allow the cheddar to melt for 1-2 minutes.
- Serve: Garnish with chopped fresh parsley and serve hot. Enjoy your creamy, cheesy chicken spaghetti!
Notes
- Using whole milk enhances the creaminess of the sauce, but you can substitute with 2% or skim milk for a lighter version.
- Do not rinse cooked pasta after draining to help the sauce stick better.
- If you like more spice, add a pinch of cayenne pepper or red pepper flakes when cooking the chicken.
- For a thicker sauce, reduce the chicken broth slightly or cook the sauce a bit longer before adding pasta.
- Swap Velveeta with processed cheese slices or Velveeta alternatives if preferred but expect slight changes in texture.
