Emily's Chicken Spaghetti

chicken spaghetti with tomatoes
Photo: Diana Rattray
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 4 servings

Chicken spaghetti is a popular dish in many parts of the South, and Emily's recipe is a typical one. 

It's a basic version, but you can always add sauteed peppers and onions for extra flavor and texture. If you want a creamier chicken spaghetti, add another can of condensed cream of chicken soup or cream of mushroom soup. If you prefer a homemade sauce, replace the condensed soup with a medium white sauce made with half chicken stock and half milk or cream.

This version of chicken spaghetti is cooked on the stovetop.


  • 1 pound boneless chicken breasts (without skin)
  • 1 pound angel hair pasta (or thin spaghetti)
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 1 pound Velveeta Cheese
  • 1 (10-ounce) can Ro-Tel tomatoes (tomatoes with green chilies)

Steps to Make It

  1. In a large saucepan of salted water, simmer the chicken until cooked through, about 15 to 20 minutes, depending on the size of the chicken breasts. Remove the chicken with a slotted spoon and set aside until cooled.

  2. Boil the pasta in the remaining broth following package directions for a time; drain.

  3. Cut the chicken into small, bite-sized pieces.

  4. Cut cheese into small chunks and melt it in a saucepan over low heat.

  5. In a large pan combine the chicken, noodles, melted cheese, soups, and tomatoes. Mix well, heat through, and serve.

Recipe Variations

  • Double the amount of sauce and tomatoes for a saucier dish.
  • Instead of Velveeta cheese, use shredded mild cheddar or a cheddar and Monterey Jack blend. Or use part Velveeta and part sharp cheddar.