Let’s be real – sometimes you just want a warm, comforting meal without heating up the oven or making a ton of dishes dirty That’s where stovetop chicken spaghetti comes in! I’ve been making this dish for years, and it’s become our family’s favorite quick dinner solution. Today, I’m gonna share my tried-and-true method for making delicious chicken spaghetti entirely on the stovetop.
Why Make Chicken Spaghetti on the Stove?
Before we dive into the recipe, let me tell you why stovetop chicken spaghetti is so awesome:
- It’s faster – No need to wait for the oven to preheat or spend extra time baking
- Perfect for summer – Keeps your kitchen cooler by avoiding the oven
- One-pot wonder – Less dishes to clean afterwards
- Super adaptable – Customize with whatever ingredients you have on hand
- Pure comfort food – Cheesy, creamy goodness that everyone loves
One night last week, I was staring blankly into my pantry, trying to figure out dinner with whatever I had on hand. I spotted some pasta and remembered I had leftover rotisserie chicken in the fridge. That’s when it hit me – stovetop chicken spaghetti to the rescue!
Ingredients You’ll Need
For my go-to stovetop chicken spaghetti recipe. you’ll need
- 16 oz pasta (penne, rotini or regular spaghetti all work great)
- 3-4 cups shredded cooked chicken (rotisserie chicken is perfect for this!)
- 1 can Ro*Tel tomatoes (10 oz) – don’t drain it!
- 2 cans cream of mushroom soup (10.5 oz each)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 16 oz Velveeta cheese, cubed
- Chicken broth (optional, for thinning the sauce)
- Salt and pepper to taste
Simple Step-by-Step Instructions
Making chicken spaghetti on the stove is super straightforward, Here’s how I do it
-
Cook your pasta according to the package directions. I prefer using penne or another hearty pasta shape because regular spaghetti can break apart more easily when stirring with the thick sauce. Drain the pasta and set it aside.
-
Prep your sauce while the pasta cooks. In a large pot or Dutch oven, combine the cream of mushroom soup, undrained Ro*Tel tomatoes, garlic powder, and onion powder over medium-low heat.
-
Add the Velveeta cubes to the pot and stir frequently until completely melted. Be careful here – Velveeta can scorch easily, so keep the heat moderate and stir often. I’ve burned it before and trust me, you don’t want that smell in your kitchen!
-
Mix in the chicken and stir until well combined with the sauce. The shredded rotisserie chicken works amazingly here, but any precooked chicken will do.
-
Add the drained pasta to the pot and gently stir everything together until the pasta is evenly coated with the creamy sauce.
-
Adjust the thickness if needed. If your sauce seems too thick (it often does for me), add a splash of chicken broth to thin it out to your desired consistency. The sauce will continue to thicken as it cools, so keep that in mind.
-
Serve immediately while it’s hot and gooey!
Tips for the Best Stovetop Chicken Spaghetti
After making this dish countless times, I’ve picked up a few tricks:
About the Cheese
Let’s talk about Velveeta for a sec. I know some people have strong feelings about processed cheese, but there’s just nothing that melts quite like Velveeta for this recipe. It gives that perfect creamy, tangy flavor that’s hard to replicate with other cheeses. As Stacey from Southern Bite says, “Should you make it a regular part of your diet? Probably not. But you probably shouldn’t make chocolate cake a regular part of your diet either. Everything in moderation, right?!?”
If you’re really opposed to Velveeta, you could try a mixture of cream cheese and cheddar, but honestly, the texture and flavor won’t be quite the same.
Pasta Choices
While this dish is called chicken “spaghetti,” I actually prefer using penne, rotini, or another hearty pasta shape. Regular spaghetti noodles tend to break apart when stirring with the thick sauce. Choose whatever pasta your family enjoys most!
Make It Your Own
The basic recipe is just the starting point. Here are some ways I like to switch it up:
- Add veggies – Bell peppers, mushrooms, peas, or broccoli all work great
- Spice it up – Add red pepper flakes or hot sauce for some heat
- Switch the soup – Try cream of chicken instead of mushroom
- Add more cheese – Sprinkle some shredded cheddar on top before serving
Common Mistakes to Avoid
When making stovetop chicken spaghetti, watch out for these pitfalls:
- Overcooking the pasta – Cook it just to al dente since it’ll continue softening in the hot sauce
- Heat too high – Keep the temperature at medium-low when melting the cheese to prevent scorching
- Not stirring enough – The cheese sauce needs frequent stirring to melt evenly
- Making it too thick – The sauce thickens as it cools, so don’t be afraid to add broth to thin it out
Storing and Reheating Leftovers
If you’re lucky enough to have leftovers (we rarely do at my house!), here’s how to handle them:
- Refrigerate in an airtight container for up to 3-4 days
- Reheat on the stovetop with a splash of milk or chicken broth to revive the sauce
- Avoid the microwave if possible – it tends to make the sauce separate and the pasta mushy
One time, I made a double batch thinking we’d have leftovers for lunches, but my teenage son and his friends demolished the entire pot after basketball practice! Lesson learned – this stuff disappears fast.
What to Serve With It
Chicken spaghetti is pretty hearty on its own, but I usually pair it with:
- A simple green salad
- Garlic bread or dinner rolls
- Steamed broccoli or green beans
- A glass of white wine (for the adults!)
Reader Comments and Variations
I’m not the only one who loves this recipe! Here are some variations readers have shared:
Laura mentioned she used ziti pasta and substituted homemade country gravy when she didn’t have cream of mushroom soup on hand. It turned out perfect!
Amber adds black olives, mushrooms, and chopped red pimentos to her version for extra flavor.
Some folks use canned chicken to save on prep time, while others add green olives for a tangy kick.
Budget-Friendly Tips
This dish is already pretty economical, but here are some ways to make it even more budget-friendly:
- Use leftover chicken from another meal instead of buying a rotisserie chicken
- Watch for sales on Velveeta and stock up (it keeps for quite a while)
- Buy pasta in bulk when it’s on sale
- Add more veggies to stretch the protein
- Make a double batch and freeze half for another meal
FAQ About Stovetop Chicken Spaghetti
Q: Can I use regular cheese instead of Velveeta?
A: You can try, but the sauce won’t be as smooth. If you must substitute, use a combination of cream cheese and shredded cheddar.
Q: Do I drain the Ro*Tel tomatoes?
A: Nope! The liquid helps thin the sauce and adds flavor.
Q: How much chicken should I use if I’m cooking chicken breasts?
A: About 2 large chicken breasts should give you the 3-4 cups of shredded chicken needed.
Q: Can I freeze this dish?
A: Yes, though the texture might change slightly. Thaw in the refrigerator overnight and reheat with a splash of milk or broth.
Q: What if I don’t have Ro*Tel tomatoes?
A: You can substitute a can of diced tomatoes with a small can of green chilies, or just use diced tomatoes and add some extra seasoning.
Wrapping It Up
Stovetop chicken spaghetti is the ultimate comfort food that doesn’t require a ton of effort. It’s been my go-to for busy weeknights, potlucks, and anytime I need a crowd-pleasing meal without a lot of fuss.
Give this recipe a try the next time you’re craving something warm, cheesy, and satisfying. I bet it’ll become a regular in your dinner rotation too! And hey, if you make any awesome variations or have tips of your own, drop ’em in the comments – I’m always looking for new ways to spice up our favorites.
Now excuse me while I go make some chicken spaghetti… writing this article has made me hungry!
How To Make Chicken Spaghetti
- Spaghetti: As the name of the dish implies, the ideal noodle for chicken spaghetti is indeed spaghetti. The long, thin noodles are perfect for picking up the creamy sauce, while still giving a bit of a bite and heft—as opposed to a pasta like angel hair, which pairs better with a lighter sauce.
- Yellow Onion: Onion adds aroma and flavor to the casserole, that, after sauteing and baking, becomes translucent and melt-in-your-mouth soft.
- Red Bell Pepper: Bell peppers have a pleasantly, almost bitter, vegetal taste with a fair bit of sweetness as well, almost like the sweetness of a red tomato, and add a nice bite when raw or cooked. They work especially well here in a dish that is primarily creamy and savory.
- Chicken Breasts: One of the beauties of this recipe is how versatile it is. Though I am opting for chicken breasts here, you would be just as well to substitute them out for chicken thighs, or another protein like mushrooms or other veggies. Similarly, I find if you do stick to chicken, boneless, skinless chicken works best.
- Chili Powder: I’m not using a ton of chili powder here, but the little bit that is tossed in adds a nice smokiness and a hint of spice to the dish that helps elevate it from good to great. This is another ingredient that could be substituted out for another spice like red pepper flakes or cayenne.
- Butter & All-Purpose Flour: This is the base for an innumerable many sauces and for good reason. This simple combination of butter and flour provides the base for our sauce that is easy to adjust by simply adding more flour or liquid respectively. Just be sure not to burn the mixture before adding in the liquid.
- Whole Milk: Whole milk is the best bang for your buck here. We want something with enough fat to bond the sauce, as opposed to another option like skim milk. You could substitute in heavy cream instead, but in my opinion that makes the sauce just a little too heavy.
- Chicken Broth: If you wanted to make this dinner into a vegetarian option, you could substitute this out for vegetable broth—and take the chicken out as well—but I think the nice savory flavor of classic chicken broth brings out even more chicken flavor in the dish while also providing necessary moisture.
- Cheddar: Shredded cheddar cheese is sharp enough to cut through the other flavors here, and also melts very well when baked to create the classic gooey almost-crust on top.
Start off by preheating your oven to 350° and bringing a large pot of salted water to boil. Once the water has come to a rolling boil, add in the spaghetti and cook, stirring occasionally to ensure the pasta doesn’t stick together and cooks evenly, until al dente. This should take about 7 minutes.
Then, in another large pot, heat olive oil over medium heat and add in onion and bell pepper to cook. Stir the mixture occasionally as it cooks until the onions have turned somewhat translucent and the whole mixture has softened considerably. This should take around another 7 minutes. Once cooked, transfer the onion and pepper mixture to a plate.
Season the chicken breasts all over with salt, pepper, and chili powder. Then, in the pot that you cooked the onion and bell pepper, cook the chicken, stirring occasionally, for about 5 minutes until the chicken has a nice golden brown color to it, then remove the chicken from the heat and similarly set aside.
Once more in the same pot, add in the butter and once melted, whisk in the flour, continually whisking as it cooks for about 1 minute. Then add in the whole milk and chicken broth and stir to combine. Cook this mixture, stirring occasionally, for another 5 minutes until the sauce has thickened but is still pourable. If your mixture is too dry add in a little bit more liquid. Too wet, sprinkle in some more flour.
To this sauce, add in the spaghetti, vegetables, chicken, and the cheddar cheese and stir to combine. Then transfer this mixture to a baking dish and top with more cheese.
Carefully transfer the dish into the prepared oven and bake the mixture for about 45 minutes until the chicken spaghetti is hot and bubbly. Once cooked, remove the casserole from the oven and top with fresh parsley for a green, herbaceous bite.
The full list of ingredients and instructions can be found in the recipe below.
- What is chicken spaghetti? If you didnt grow up with chicken spaghetti, you can think of it as being pretty similar to mac n cheese, but amped up with chicken and spaghetti (duh). This casserole combines chicken breasts, red bell peppers, onion, chicken broth, and a creamy, cheesy sauce for a baked casserole that is perfectly adaptable. Swap out the chicken breasts for chicken thighs or rotisserie, add in even more veggies, or use a slightly thicker noodle shape. Like most of our casseroles, you can really play around here.