Chicken Spaghetti Recipe
This Southern-style chicken spaghetti is made with chicken breast, Velveeta, cream of mushroom soup, and diced tomatoes with my secret ingredient, Cajun seasoning!
Servings: 4 servings
Calories: 719kcal
Equipment
Ingredients
- 8 ounces spaghetti cooked
- 1 ½ pounds chicken breasts
- 2 teaspoons kosher salt divided
- ½ teaspoon coarse ground black pepper
- 1 ½ teaspoons Italian seasoning
- 4 ½ teaspoons olive oil divided
- ½ cup yellow onion diced
- ½ cup green bell pepper diced
- 3 garlic cloves minced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon no-salt Cajun seasoning
- ½ cup white wine if omitting, replace with chicken stick
- ½ cup chicken stock
- 1 ½ teaspoons Worcestershire sauce
- 8 ounces Velveeta cut into cubes
- 10 ounce can condensed cream of mushroom soup
- 1 cup canned petite diced tomatoes
- ¼ cup grated Parmesan divided
- 2 tablespoons minced fresh Italian parsley divided
Instructions
- Season both sides of chicken breasts with 1 ½ teaspoon salt, pepper and Italian seasoning.
- In a large nonstick skillet, heat 3 teaspoons olive oil over medium heat, and when hot, add seasoned chicken breasts. Cook for 5 minutes on one side, until browned, then flip and continue to cook until an inserted digital thermometer reads 160°F, about 3-4 more minutes. Remove from the heat and set aside on a cutting board.
- Add remaining 1 ½ teaspoons oil along with the onion and bell pepper, season with remaining salt, and continue cooking on medium heat until vegetables are translucent and just start to brown around the edges, about 5 minutes. Add in garlic, garlic powder, onion powder, and Cajun seasoning, and cook until fragrant, about 1 minute more.
- Pour in the wine, chicken stock, and Worcestershire sauce. Let come to a vigorous simmer and allow to cook until reduced by one-third, about 5 minutes.
- While cooking, thinly slice the cooked chicken breasts.
- Once the liquid is reduced, reduce heat to medium low and stir in Velveeta and soup until smooth, about 3 minutes.
- Pour in tomatoes, 3 tablespoons Parmesan, parsley, and sliced chicken. Mix well.
- Place half your spaghetti in a large serving bowl, then pour half of the sauce on top. Mix together gently with tongs. Repeat with the remaining spaghetti and sauce, then top with remaining Parmesan and parsley and serve immediately.
Notes
How to Store
- Fridge: Let your chicken spaghetti cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. It reheats best when stored in smaller portions.
- Freezer: Spoon cooled portions into freezer-safe containers or bags and freeze for up to 2 months. Keep in mind that after freezing, the pasta will have a softer texture. But the flavor is still on point!
- Reheating: Reheat leftovers gently on the stovetop or in the microwave. Add a splash of chicken stock or milk before warming it up to loosen the sauce, then heat in short bursts, stirring in between, until hot.
Nutrition
Calories: 719kcal | Carbohydrates: 65g | Protein: 62g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 143mg | Sodium: 3032mg | Potassium: 1418mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1293IU | Vitamin C: 28mg | Calcium: 460mg | Iron: 4mg