Chicken Spaghetti Casserole
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A creamy, cheesy skillet meal with tender chicken and spaghetti. Velveeta melts into a rich sauce with cream of mushroom soup and diced tomatoes; garlic and onion powder add flavor depth. Sauce clings to al dente pasta, balanced by chicken broth when thick. Simple, satisfying, and quick. Familiar pantry staples do the heavy lifting. A comforting mix of textures and warmth. Great for weeknight dinners or casual gatherings.
Prep:
6 min
Cook:
18 min
Total:
30 min
Servings:
6 servings
#Southern cuisine
#one-pot meals
#comfort food
#quick dinners
#easy dinner recipes
Ever wrestled with clumpy cheese sauce or mushy pasta in a creamy baked dish? Tried the chicken spaghetti thing only to find it gluey mess? I have. Figured out this stovetop version that skips the bake, saves time, and lets you control every texture. Pasta stays firm, cheese melts smooth without scorching, flavors hit sharp — no waiting around. Using fire-roasted tomatoes shakes up that canned routine — tangy, smoky notes no one expects. Chicken broth isn’t just filler; it unlocks sauce consistency, saves the day when Velveeta threatens to cling too much. Garlic and onion powders are unsung heroes here; no chopping, just pure punch. Trust the bubbling visual cues rather than clock watching. If sauce grabs, drop heat. You can twist this with Cajun spices or swap chicken for turkey leftovers. Versatile comfort on demand.
Ingredients
- 8 ounces spaghetti or similar pasta
- 1 can cream of mushroom soup 10.5 ounces
- 1 can undrained diced tomatoes with green chilies 10 ounces (substitute canned fire-roasted tomatoes for deeper flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces Velveeta cheese, cut into cubes
- 2 cups cooked chicken, shredded or diced
- 1/2 cup chicken broth (more as needed)
- Optional: pinch of smoked paprika or cayenne for subtle heat
About the ingredients
Don’t sweat exact pasta choice; spaghetti, linguine, or even fettucine will work if cooked properly. Overcooking ruins the dish. Stick to dry pasta, fresh is too delicate here. Velveeta is the go-to for smooth melting, but if you prefer, sharp cheddar can be swapped though expect slightly clumpy texture. Cream of mushroom soup anchors the sauce with body — cream of celery or chicken can take its place but changes flavor profile. Canned diced tomatoes with chilies add subtle heat and juice; fire-roasted gives smoky complexity. Chicken broth is the secret fluid for thinning; water or milk throws off balance. Garlic and onion powders save time but fresh minced works if you have it; just sauté ahead to soften harshness. Don’t skip seasoning; Velveeta can be bland without it. Smoked paprika or cayenne optional but worth it. Chicken: leftover rotisserie or poached breast, roughly shredded, no need for fancy prep.
Method
- Boil pasta in salted water till just shy of al dente; drain and toss with a bit of olive oil or butter to avoid sticking. Set aside to cool slightly.
- In a large heavy-bottom pot or Dutch oven over medium-low heat, combine cream of mushroom soup, undrained diced tomatoes with green chilies, garlic powder, and onion powder. Stir often — sauce should bubble gently but not scorch.
- Add Velveeta cubes gradually. Stir frequently; the cheese melts unevenly. Watch for a glossy, creamy texture. If sauce grabs the pot, reduce heat immediately.
- Stir in shredded chicken, distribute evenly. Add drained pasta, folding carefully to coat with sauce — don’t mangle noodles.
- If sauce feels dense or clumpy, pour in chicken broth one splash at a time until it loosens. You want coating sauce, not drowning.
- Taste and adjust seasoning. Smoked paprika or a pinch of cayenne adds subtle background warmth and depth.
- Serve steaming hot. Leftovers reheat well but sauce thickens; thin with broth and reheat gently.
Cooking tips
Pasta timing is key—cook till firm but not crunchy, rinse briefly in warm water to stop cooking, then drain well. Tossing with a dab of oil prevents noodle clumping while waiting. Sauce cooking over medium-low needs patience; too hot and cheese scorches into grainy blobs. Stir often, watch for bubbling — that’s your sign sauce is melding but not catching. Add Velveeta in small chunks so it melts evenly instead of melting into oily patches. Stir chicken in gently; over-mixing can break noodles but under-stirring leaves clumps of meat. Adding broth is an art—too much dilutes, too little leaves it thick and gluey. Add one tablespoon at a time, stir then assess. Final taste and texture check before plating. Remember: leftovers thicken sauce so thin with broth next time reheating. Use heavy-bottom pots to avoid scorch. If sauce grabs, remove from heat, stir rapidly, cool slightly then return to low heat. Timing and heat control over precise minutes every time.
Chef's notes
- 💡 Pasta timing critical—boil till just shy of al dente. Too soft means mush; too hard, no sauce grip. Rinse briefly in warm water, drain fully. Toss with oil or butter to block clumps later during mixing.
- 💡 Heat management key when melting Velveeta. Medium-low only; watch bubbling closely, sauce should shimmer glossily not scorch. Stir constantly; chunks melt unevenly, keep inkling for thick spots. Drop heat if sticking.
- 💡 Add chicken after Velveeta nearly melted, fold gently. Overmixing risks noodle breakage, undermining textures. Coating needs balance between coverage and noodle integrity. Treat chicken like delicate inclusion, not muscle mash.
- 💡 Chicken broth is thinning secret weapon—add slowly, splash at a time. Too much water dilutes flavor and sauce hold. Too little makes gluey clumps. Assess texture by lifting spoon, sauce should cling, not pool around noodles.
- 💡 Garlic and onion powders skip chopping work but don’t skip flavor boost. Fresh minced can replace but sauté to soften harshness first. Smoked paprika or cayenne optional addition; sprinkle to layer subtle heat and smoky notes.
Common questions
Can I swap pasta types?
Yes—linguine, fettucine work fine if dry. Fresh pasta too fragile, falls apart faster. Key is firm cooking. Timing shifts slightly; keep watch for that firmer bite.
What if sauce scorches?
Lower heat immediately. Stir fast, cool pan off burner briefly if needed. Use heavy-bottom pots to avoid hotspots. If burnt flavor lingers, try rescue by adding broth and cooking slow to mask.
How to fix clumpy cheese sauce?
Often heat too high or rush melting chunks. Pull back temp, stir slower. Velveeta melts unevenly so gradual chunk addition prevents lumps. Stirring rhythm important; steady, not frantic.
Storage advice?
Keep leftovers covered airtight. Refrigerate up to 3 days. Sauce thickens—thin with broth before reheating gently over low heat. Microwaves OK but risk drying out noodles; stovetop reheats better texture control.
