Quick And Easy Chicken Spaghetti Recipes

CREAMY CHICKEN SPAGHETTI RECIPE

Steps:

• Preheat the oven to 375°F.
• Cook the spaghetti according to the package instructions until al dente and still slightly firm. Drain and set aside.
• In a large skillet over medium high heat, cook the garlic and bell pepper in the butter until tender. Stir in the flour and Italian seasoning and cook for 1 minute more.
• Stir in the heavy whipping cream, broth and milk. Bring the pan to a boil, reduce the head and simmer until it begins to thicken.
• Remove the pan from the heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.
• Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9 x 13" baking dish.
• Top with the remaining mozzarella and bake for 15 - 20 minutes, until the edges are lightly browned and the cheese is bubbly.

CHICKEN SPAGHETTI

Steps:

• In a large pot, cook pasta in well-salted water, according to package instructions just until al dente. Drain. Dry out pot to use for the sauce.
• While the pasta drains, add cream of chicken soup, cream of mushroom soup, drained tomatoes, Velveeta, salt, pepper, and 1/4 cup milk to the dried pasta pot.
• Cook over medium-low heat, stirring often so the sauce doesn't burn until the Velveeta is melted and sauce is smooth. Add more milk, if needed, to thin the sauce a bit.
• Add cooked pasta and chicken and combine until evenly coated. Serve.

HOMEMADE CHICKEN SPAGHETTI

Steps:

• Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
• Cook onion, garlic, and bell pepper in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
• Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
• Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.
• Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.

QUICK AND EASY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
• To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

EASY CHICKEN SPAGHETTI

Steps:

• Cook pasta in large saucepan as directed on package, adding broccoli to the cooking water for the last 5 minutes of the pasta cooking time; drain. Cover to keep warm.
• Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes on medium-high heat or until chicken is cooked through. Add VELVEETA, soup and milk; mix well. Reduce heat to low; cook until VELVEETA is completely melted, stirring frequently.
• Add pasta; toss to coat.

EASY CHICKEN SPAGHETTI

Steps:

• Preheat oven to 275.
• Cook noodles, boil chicken, and cut it up.
• Mix soups, cheese, Rotel, onion, and olives or mushrooms if desired in a large bowl.
• Add hot noodles (drained).
• Stir thoroughly.
• Bake in a large casserole dish for 10-15 minutes, until the cheese melts evenly.
• This recipe makes a lot so you may want to cut it in half unless you want to eat it for a couple of days!