Creamy Chicken Spaghetti

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 packet (16 oz) spaghetti
• 1 can (10 oz) diced tomatoes with green chilies (such as Ro*Tel)
• 2 cans (10.5 oz each) cream of mushroom soup
• 1 block (16 oz) processed cheese (Velveeta-style)
• 4 oz cream cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup shredded sharp cheddar cheese

Instructions

1. Place chicken breasts in a large pot, cover with water, and cook gently over medium-low heat until fully cooked. Avoid rapid boiling to keep the meat tender.
2. Once cooled slightly, shred the chicken using two forks and set aside.
3. Cook spaghetti according to package directions until al dente. Drain well and keep aside.
4. In a large pot, combine diced tomatoes (with juice), cream of mushroom soup, processed cheese, and cream cheese.
5. Stir over low heat until the cheeses melt into a smooth sauce.
6. Season with garlic powder and onion powder.
7. Add the shredded chicken and cooked spaghetti into the creamy sauce mixture. Mix until evenly coated.
8. Transfer the mixture into a lightly greased 13×9-inch baking dish.
9. Sprinkle shredded cheddar cheese on top.
10. Preheat the oven to 350°F (175°C).
11. Bake for 20–30 minutes, or until the dish is hot and the cheese topping has melted to golden goodness.

This Creamy Chicken Spaghetti is the ultimate comfort food — rich, cheesy, and hearty enough to please the whole family. Perfect for gatherings, weeknight dinners, or when you just crave a warm, cheesy pasta bake. Serve it hot with a side of garlic bread or a fresh salad, and enjoy every delicious bite!