Cheddar Chicken Spaghetti Recipe
Cheddar Chicken Spaghetti Recipe photo by Taste of Home

Cheddar Chicken Spaghetti Recipe

Publisher Photo
I actually created this chicken spaghetti recipe out of desperation. My son Charlie was a picky eater when he was young, so I put together some of the things he likes. To this day, he says it's his favorite dish! —Ann Robinson, Dauphin Island, Alabama
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6-8 servings


  • 1 package (7 ounces) spaghetti, broken
  • 2 cups cubed cooked chicken
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 tablespoon diced pimientos, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 311 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 579 mg sodium, 23 g carbohydrate, 1 g fiber, 21 g protein.


  1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.
Originally published as Cheddar Chicken Spaghetti in Country Extra January 2000, p49

Nutritional Facts

1 serving (1 each) equals 311 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 579 mg sodium, 23 g carbohydrate, 1 g fiber, 21 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Cheddar Chicken Spaghetti

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 30, 2014 Edited Oct. 3, 2014

"I made this for my family and they devoured it--even my four year old enjoyed it. I did't use the pimentos, and I thought it was a little bland. I like someone else's idea to saute some vegetables and mix those in--I will try that next time and add some garlic powder."

Reviewed Jun. 29, 2014

"My 80 yr old Grandmother has been making this for many years. It's so yummy! She uses Velveeta and adds celery and a bit of garlic powder. Great to see this has got around :)"

Reviewed Mar. 17, 2014

"My son and I aren't big fans of tomato, so this was a great substitute for spaghetti. We loved it! Two weeks after I had first made some, he reminded me that it was good. I think he wanted me to make it again! I will be soon."

Reviewed Feb. 19, 2014

"This was pretty good. Next time, I'll add broccoli though!"

Reviewed Oct. 14, 2013

"Great recipe. Does need some flavor. I used roasted red peppers (had on hand) instead of pimientos. Also sauted mushrooms and onions in garlic butter and added. There wasn't a drop left in the dish. Family has requested this meal anytime. Going to try next time with mushroom soup."

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT