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Velveeta Spicy Chicken Spaghetti


What's for dinner!? Try this easy to prepare Spaghetti with chicken, mushrooms and tomatoes in a creamy cheese sauce, you'll be happy you did!

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Rate this recipe 3.7/5 (7 Votes)


  • 12 ounces spaghetti, uncooked
  • 4 chicken breast halves, boneless skinless (1/4 pounds), cut into strips
  • 1 pound (16 ounces) Velveeta cheese, diced
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 can (10 ounces) tomatoes and green chilies, undrained
  • 1 can (4 1/2 ounce) mushrooms, sliced and drained
  • 1/3 cup milk


Servings 6
Preparation time 10mins
Cooking time 65mins


Step 1

Cook pasta as directed on package; drain. Return to same pan.

Spray skillet with no stick spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through.

Add Velveeta, soup, tomatoes with green chilies, mushrooms and milk; stir on low heat until Velveeta is melted.

Add chicken mixture to pasta; toss to coat. Spoon into greased 13x9-inch baking dish.

Bake at 350°F for 35 to 40 minutes or until hot.

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