Chicken Spaghetti
Jennie Duncan
Simple Chicken Spaghetti recipe. Noodles, cream cheese, shredded cheese, chicken and Rotel tomatoes make this a super easy recipe to make!
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American, Casserole, Pasta
Servings 8
Calories 501 kcal
- 16 oz Spaghetti
- 1 tsp Oil
- 1 cup Onion diced
- 2 tbsp Garlic minced
- 1 can Rotel
- 8 oz Cream cheese
- 2 cups Chicken broth
- ½ cup Half and half
- 2 cups Cooked chicken shredded
- 1 tbsp Cumin
- 1 tsp Salt
- ½ tsp Pepper
- 1 ½ cups Cheddar cheese shredded
Cook spaghetti according to the package directions, drain, and return to the pot.
Add oil to a skillet and sauté onions and garlic is oil. Once they are translucent add rotel then cream cheese.Once cream cheese is melted add chicken broth, half & half, cooked chicken, cumin and salt and pepper. Allow to cook for 5-8 minutes at a slow simmer. Add spaghetti then 1 cup cheese and toss until coated and cheese is melted.
Put spaghetti into a casserole dish and top with remaining ½ cup shredded cheese. Make at 350 degrees F for 20-25 minutes or until cheese is melted and bubbly.
Serving: 6gCalories: 501kcalCarbohydrates: 49gProtein: 24gFat: 22gSaturated Fat: 11gCholesterol: 85mgSodium: 771mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 730IUVitamin C: 11.1mgCalcium: 247mgIron: 2.6mg
Keyword baked spaghetti, Chicken