Oftentimes pasta is a great solution for a quick and reasonably healthy meal. This Cream Cheese Chicken Spaghetti is quick, but you can’t really call it health food. Not by a long shot! No, this is guilty pleasure comfort food through and through – it’s spaghetti in an easy but irresistibly creamy sauce (hello Velvetta!) that’s baked under a blanket of ooey-gooey cheddar and it is SO well worth the occasional indulgence.
Are you making a roux and building a mornay sauce to coat these noodles in creaminess? No, not this time. Are you merely stirring together a few kitchen shortcut ingredients and getting an unapologetically creamy and delicious sauce anyway? Yes, yes you are.
1 lb dry spaghetti
3 cups cooked shredded chicken
2 (10 oz) cans cream of chicken soup
1 can Rotel tomatoes
1 lb Velveeta cheese
4 oz cream cheese
1 teaspoon garlic powder
1 cup Cheddar cheese, grated
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
In a large pot of boiling salted water, cook the pasta according to package directions. Drain and set aside.
In a large pot over low heat, combine the Rotel, cream of chicken soups, Velveeta, and cream cheese. Cook, stirring constantly, until cheese has melted.
Add chicken, spaghetti, and garlic powder and stir to combine. Season to taste with salt and pepper.
Pour mixture into prepared baking dish and top with cheddar cheese. Bake until bubbly, 20-25 minutes
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