Creamy and Flavorful Chicken Spaghetti
Creamy and Flavorful Chicken Spaghetti
Ingredients
1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
1 cup Velveeta cheese, cut into small cubes for easy melting
1 (10-ounce) can Rotel tomatoes, diced with green chilies and juices included
1 pound spaghetti pasta, cooked al dente and drained
2 tablespoons butter, for sautéing
1 (10.75-ounce) can cream of chicken soup
1 (10.75-ounce) can cream of mushroom soup
½ cup onion, finely chopped for sweetness and depth
½ cup bell pepper, finely chopped for flavor and color
Salt and freshly ground black pepper, to taste
(Optional garnish: chopped parsley or grated Parmesan cheese for serving.)
Instructions
Cook the Chicken
In a large skillet set over medium heat, cook the diced chicken breasts until they’re no longer pink and lightly golden on the edges.
Remove the chicken from the skillet and set aside on a plate.
Sauté the Vegetables
In the same skillet, melt the butter over medium heat.
Add the finely chopped onion and bell pepper, and sauté for about 4–5 minutes, or until they become soft and fragrant.
Make the Creamy Sauce
Lower the heat slightly, then stir in the Velveeta cheese cubes, Rotel tomatoes (with their juices), cream of chicken soup, and cream of mushroom soup.
Stir continuously until the cheese has melted completely and the mixture forms a smooth, creamy sauce.
Combine Chicken and Pasta
Return the cooked chicken to the skillet.
Add the cooked and drained spaghetti, tossing gently to coat every strand of pasta with the rich, cheesy sauce.
Mix well until everything is evenly distributed.
Season and Simmer
Season the mixture with salt and freshly ground black pepper to taste.
Reduce the heat to low and let it simmer gently for 5–10 minutes, stirring occasionally, so the flavors can meld beautifully.
Serve and Enjoy
Remove from heat and serve warm.
For a finishing touch, garnish with freshly chopped parsley or a sprinkle of grated Parmesan cheese for extra flavor and color.