Chicken Spaghetti is a new twist on an old favorite. Filled with creamy soups, cheeses, and milk this pasta dish is quick, easy to prepare and is always a favorite in my house! 

It’s so easy to make! On the stovetop or in the slow cooker, you’ll have a tasty supper on the table in no time! You won’t hear any complaints when you serve up this cheesy casserole! Serve with a crunchy apple walnut salad and a slice of cheesy bread to soak up the leftover sauce!

overhead of Chicken Spaghetti on a plate with a fork

Easy Chicken Spaghetti


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What Ingredients Are In Chicken Spaghetti?

Chicken Spaghetti reminds me of an Italian snack known as “spaghettata di mezzanote.” In Italy, “midnight spaghetti” is what they’ll throw together for a snack before hitting the sack! It is a good supper alternative to “spaghettata” if you need some protein to get you through a busy evening.

With no exotic ingredients, it’s simple to find substitutes if necessary!

  • Pasta: This recipe is made with spaghetti but any pasta would work. Cook it al dente and drain well.
  • Creamy Sauce: Cream of mushroom soup, cream of chicken soup, Velveeta cheese and milk all combined to create a smooth and creamy sauce. You’ll want to dig in before it’s even finished cooking!
  • Mix-Ins: this recipe adds cooked chicken and petite diced tomatoes, but get creative and add in any veggies you enjoy. Green peppers or a can of mushrooms would be a great addition!

closeup of forkful of Chicken Spaghetti

Making Chicken Spaghetti on the Stove Top:

Make this easy dish on the stove top for a simple weeknight meal ready in 30 mins!

  1. Melt Velveeta and milk together into a large pot.
  2. When almost melted, add soup, whisking until smooth. Stir in drained tomatoes.
  3. Add the spaghetti and chicken. Toss ingredients, covering with sauce

Serve steaming hot with your favorite sides!

Making It In A CrockPot:

This recipe is as simple as slow cooker meals come! Just place all the ingredients in the crockpot and stir. It will be waiting for you when you come home!

  1. Mix all ingredients together in a greased slow cooker.
  2. Stir every 30 minutes or so. (If leaving the house, mix in a little extra milk when you come home.)

Cook on low two hours or until all the Velveeta is melted and steaming hot.

four steps for making Chicken Spaghetti in a pot

The Best Chicken Spaghetti Sides

Chicken Spaghetti tastes great with a spinach strawberry salad. Try it with a Southwestern Salad with avocado dressing, or a Caesar Salad. Cheesy breadsticks with Italian seasoning are terrific for dipping in the cheesy sauce!

How to Reheat It

Chicken Spaghetti shines when you reheat it, just make it into a casserole!

  1. Place it in a greased baking pan. If the pasta has dried out at all or isn’t saucy enough, stir in some milk.
  2. Sprinkle extra cheese on top, and put in the oven at 350°F. Bake 20 minutes or until it is piping hot.

Another option is to grease or line muffin tins, fill with ½ cup of Chicken Spaghetti. Bake with cheese on top for about 15 to 20 minutes for a fun lunch for the kids! These “Chicken Spaghetti Nests” can even be reheated in the microwave at school!

As you can see, Chicken Spaghetti is as versatile and satisfying a dish as any you could find!

overhead of Chicken Spaghetti garnished with parsley

More Creamy Goodness

Easy chicken spaghetti on a plate with a fork
4.85 from 19 votes↑ Click stars to rate now!
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Easy Chicken Spaghetti - on the Stovetop or CrockPot!

Chicken Spaghetti is quick and easy to make! It can be prepared on the stovetop or in the slow cooker, either way my whole family loves it!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Author Holly


  • 16 ounces spaghetti cooked and drained
  • 1 pound velveeta cheese cubed
  • 2 cups chicken cooked and diced
  • 10 ounce can cream of mushroom soup
  • 10 ounce can cream of chicken soup
  • 1 can petite diced tomatoes or rotel drained
  • ½ cup milk


For the Stove Top:

  • In a large pot melt velveeta and milk over medium heat.
  • Once Velveeta is almost melted, add both cans of soup and the can of tomatoes (drained).
  • Stir until all ingredients are mixed well.
  • Add spaghetti & chicken and serve!

For the Crock Pot:

  • Mix all ingredients and place into greased slow cooker.
  • Stir every 30 minutes or so.
  • Cook on low 2 hours or until all the velveeta is melted.
  • Enjoy!


4.85 from 19 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 625kcal | Carbohydrates: 75g | Protein: 36g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 1912mg | Potassium: 739mg | Fiber: 3g | Sugar: 11g | Vitamin A: 995IU | Vitamin C: 7mg | Calcium: 507mg | Iron: 2.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Chicken spaghetti on a plate with a fork and a title


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4.85 from 19 votes (16 ratings without comment)

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Recipe Rating


  1. 5 stars
    Thank YOU for this wonderful recipe!!! It was soooo creamy and smooth!!! And soooo cheesy—which we LOVE!!! I followed your recipe and suggestions—we added mushrooms because, well, we love mushrooms!!! Also, followed your directions to bake in the oven. This made PLENTY for 8 adults!!! Thank you again for your recipe and recipeS!!!

  2. I used half of the amount of cheese because that just sounded like a lot and it was still too cheesy. Very bland as if it was missing seasonings. Sorry but this was a no go & I threw it out

    1. Sorry to hear you didn’t enjoy this recipe JC. You can definitely reduce the cheese if you prefer but we love how cheesy and delicious it is!

  3. This sounded good, and I happen to have had everything on hand. It definitely did not go over like I thought it would. Out of my 4 kids only the 3 year old would eat it. My husband and I thought it was just eh ok. If I do make it again it will definitely be with less velveta.

    1. Sorry that it didn’t work out for you Sica. It’s a favorite at our house. Thank you for trying my recipes!

  4. 5 stars
    Yummy. I love cheese and this was a little too cheesy though. I would probably use 1/2 or 3/4 the amount of the sauce next time!

  5. Just made this for the first time for a college class pot luck dinner and everyone loved it! So easy and yummy!

  6. 5 stars
    This was really good and filling. I served some garlic bread alongside it. I did add a full cup of milk, but other than that I followed the recipe exactly.
    Thank you for a delicious dinner!

  7. 2 hours on low was no were near long enough. After an hour and watching nothing melt, I popped it up to high and cooked for another two hours.

  8. Made this today and just had my first bowl. It’s good, and I’ll make it again, but unless you are a big fan of velveeta, I suggest a different cheese. I like velveeta a bit, but this was too much. Next time I’ll be using cheddar.

  9. This is so yummy. I have been looking for a easy chicken spaghetti recipe and this is beyond easy and SUPER delicious. Thank you for this fantastic recipe!

  10. I always add sauteed onion and bell pepper to my chicken spaghetti, those are the key ingredients to give it that authentic “1970’s church lady” taste. I know because that’s when I started making it- in the 70’s for church dinners!

    1. I made this recipe today and everyone loved it. I saved the chicken broth I boiled my chicken in, reduced it and added it too. I added a med onion and 2 cloves of garlic and it was perfect.

  11. Made this a couple days ago and realized I didn’t have as much velveeta as I should, subbed with a block of 8 oz Sharp Cheddar…boy was it delicous and heavy and cheesy..I think next time I will leave out the velveeta and just do the sharp cheddar block…yum!

  12. Made this the other night and didn’t go over as well as expected. Husband said it reminded him of tuna casserole, my son (who eats EVERYTHING) said it was “eh” and my daughter just looked at it and said she wasn’t going to eat it. I on the other hand really enjoyed it. Made it with a rotisserie chicken which made making the meal super simple. The only thing I think I would change is use not as much of the Velveeta…other than that I like it and will try it again. Thanks for a great recipe!!

  13. I have been making this for years without the Velveeta. Instead of Velveeta, I use finely shredded Mexican Blend that I buy in a bag from my supermarket. (HEB, if you’re in TX) I just throw in a big handful and stir well. You can use any cream soup you like.

    I put the whole thing in a 9×13 Pyrex and pop it in the oven until bubbly. More cheese on top, if you like.

    Basically this is a no-fail recipe. Use any cheese and any amount you want. Use any cream soup you like. If you don’t like Ro-Tel or green chiles, use regular diced tomatoes.

  14. I’m just wondering if there’s a substitute for the cream of mushroom or if you can just skip putting it in, My family members are allergic to mushrooms!

  15. I so love this too. I found the recipe off of weight watchers back ten years ago or so now. I just recreated it w/the same exact recipe you had & everyone fell in love. I used to have to make so much that I could share it w/the office on that day. I made it so much because it was THAT good, that finally my kids were like MOM I CAN’T EVER EAT THIS AGAIN! lol. Boohoo. So I’ve never made it again. But my old coworkers took the recipe and now they eat it all the time still. I call it Chicken Jacquelini after a friend that first tasted my recipe & fell in love.

  16. Is there a possible Velveeta substitute? I’m not a huge fan of Velveeta is why I ask…and if there is, what quantity?
    Thanks, look delicious! 🙂