All Recipes Best Recipe Main Dish Recipes Pasta Spaghetti Recipes Chicken

Ingredients

1 pound skinless, boneless chicken breasts ½ teaspoon salt ½ teaspoon ground black pepper 1 (16 ounce) package spaghetti ½ cup salted butter 1 medium onion, chopped 1 medium bell pepper, chopped 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®) 1 (10.5 ounce) can condensed cream of chicken soup 1 (10.5 ounce) can condensed cream of mushroom soup 1 (1 pound) package shredded Mexican cheese blend salt and ground black pepper to taste

Nutrition Info

666 calories carbohydrate: 52.2 g cholesterol: 117.7 mg fat: 36.2 g fiber: 2.7 g protein: 33.3 g saturatedFat: 21.7 g servingSize: - sodium: 1320.1 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, do not rinse. Discard broth.
Melt butter in the same pot. Add onion and bell pepper, saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

8 servings

Great creamy chicken spaghetti dinner kids will love! Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.