Easy Chicken Spaghetti

This chicken spaghetti is easy without compromising taste. The recipe is similar to other chicken spaghettis, but it’s really the order of events that make this one easier.

Here is a PDF for printing  chicken spaghetti

I use my electric skillet due to its size, but if you have a large pan, you can use that.


  • 4 chicken breasts
  • 1 teaspoon of Tony Cachere’s for seasoning the chicken. Use whatever comparable mix you have. This is a spicier chicken spaghetti.

  • half a regular sized box of spaghetti (box is 1 pound)

  • one can cream of mushroom (regular sized) (10.5 oz)

  • one can cream of chicken (regular sized) (10.5)

  • one can of diced tomatoes with chilies, fire roasted (it’s like Rotel but it’s the Great Value brand) (14.5 oz)
  • 2 cups of shredded cheddar cheese (or whatever cheese you like)
  • one teaspoon of salt (there is so much sodium in the two cans of “cream of” that I don’t want to oversalt this. Also we will be simmering the chicken in the “cream of” and that will flavor the chicken)


  • Preheat oven to 350 at some point during the cooking process.
  • Put your water on to boil. You will need 2 quarts of water, which a half-gallon. It will take about 10 minutes to come to a boil.

  • Place your chicken breasts in the pan. You can put them in frozen if you don’t want to thaw them. Sprinkle on the Tony’s.
  • Cook them half-way. Cut the chicken up into bite-sized pieces. You can do this before if they are thawed.
  • If your water is boiling, add the spaghetti. You only want to boil this for 9 minutes because it will get additional cooking in the oven.
  • Add the cream of chicken, cream of mushroom, and diced tomatoes with chilies to the pan with the chicken.
  • Stir it all up, add your 1 teaspoon of salt, and cook chicken to near done. This will also get additional cooking in the oven. White meat dries out faster so we don’t want to overcook it.
  • Drain your spaghetti. Add spaghetti to the pan. Mix it all up. Taste it. If it’s just a bit too tomatoey, add a teaspoon of sugar. Keep in mind that a) the tomatoeiness will fade as it cooks and absorbs into the noodles and b) the sugar will reduce the heat of the flavor. I personally did not add the sugar, and I am very pleased with how this turned out.
  • Pour into a 9×13. Top with cheese.
  • Bake for 20 minutes at 350.
  • Enjoy!


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