How to Make the Easiest and Cheesiest Chicken Spaghetti

Want to mix up pasta night? You'll welcome this cheesy chicken spaghetti recipe into your weekly rotation.

While a bowl of spaghetti and meatballs is always enticing, sometimes you just want something a little different. Luckily, there are plenty of ways to make spaghetti, spanning plenty of classic Italian pasta dishes and not-so-traditional takes.

One of our favorites of the latter is our cheesy chicken spaghetti recipe, which uses simple ingredients like cream of mushroom soup and Velveeta. Try this comforting recipe when you want an easy weeknight dinner guaranteed to be a hit at your house.

Cheesy Chicken Spaghetti Recipe

This recipe comes to us from Kristin Severs of Pleasant Hill, Iowa. You can count on six servings (if nobody asks for seconds).


  • 1 pound uncooked spaghetti
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 8 ounces Velveeta, cubed
  • 1/2 cup 2% milk
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (4 ounces) chopped green chiles
  • 1/4 cup shredded Parmesan cheese
  • Minced fresh parsley, optional


Step 1: Cook spaghetti

Cook the spaghetti according to package directions.

Make sure you know how to make spaghetti noodles not stick together—and don’t forget to salt the water.

Step 2: Start the sauce

In a Dutch oven or large saucepan, cook the condensed soups, Velveeta, milk and seasonings over medium heat, stirring until smooth.

Step 3: Add the mix-ins

Add the chicken, tomatoes and chiles to the cheese sauce. Cook until heated through.

Step 4: Toss the pasta with the sauce

Toss the pasta with the cheese and chicken sauce, evenly coating the spaghetti noodles.

Step 5: Serve

Sprinkle each serving with Parmesan cheese, and if desired, parsley. Looking for variations? Try this creamy green spaghetti recipe.

Tips for Making Cheesy Chicken Spaghetti

Cheesy Chicken SpaghettiTMB Studio

What other mix-ins can you put in cheesy chicken spaghetti?

Feel free to use shredded rotisserie chicken instead of cubed chicken if you want the meat distributed a bit more evenly throughout the sauce. Add more protein with chopped bacon bits, or make the pasta spicy with red pepper flakes.

Also, spaghetti isn’t vital to this recipe, so use whatever noodles you have on hand. Linguine, bucatini or even a spiral pasta shape like cavatappi would be a perfect substitute.

What goes well with cheesy chicken spaghetti?

If you want to round out the meal, serve it with something green, whether it’s a side salad or roasted vegetable like asparagus or broccoli.

How should you store leftover cheesy chicken spaghetti?

Keep leftover cheesy chicken spaghetti in an airtight container in the fridge for three to four days.

Can you freeze cheesy chicken spaghetti?

Although this recipe takes less than 30 minutes on the stove, you can make it ahead and freeze to save even more time. After preparing the dish (without sprinkling on Parmesan cheese and parsley), move it to a freezer container.

When you’re ready to eat your cheesy chicken spaghetti, partially thaw it in the fridge overnight. Transfer to a Dutch oven and cook, covered, over medium heat until heated through for about 15 to 20 minutes, stirring occasionally and adding more milk if necessary.

More Cheesy Pasta Recipes

Lauren Pahmeier
Lauren has spent four years in digital and print publishing since earning her professional journalism degree from the University of Minnesota-Twin Cities. As an editor at Taste of Home, Lauren spends her days leading SEO-focused projects and collaborating with the Test Kitchen to develop new recipes. She also writes daily about her favorite recipes, building seasonal charcuterie boards and more. Lauren previously pitched, wrote and edited content about event planning, catering and travel, but discovered her passion for food journalism in particular while she served as the editor and co-founder of her school’s chapter of Spoon University. After exploring the restaurant scene in Minneapolis for almost eight years, Lauren moved to Milwaukee where she continues to try every seasonal latte and scoop of frozen custard she can. No matter where she goes, she loves to share her finds with her friends and family on Instagram. When she’s not writing or posting about food, she’s either making it at home or deliberating where to dine next.