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Chicken Spaghetti II

Chicken Spaghetti II

Teresa Simmons

This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1174 mg
  • 47%

Based on a 2,000 calorie diet


  1. Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
  2. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!
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This was excellent! My husband and I had never had chicken spaghetti before, and I thought this recipe was very easy to make. I read some of the reviews saying that it was too cheesey or gooey. Instead of using an 8 oz box of spaghetti, I used a 13 oz. And I still cut down the cheese to 1/2 pound and the sauce amout was perfect. We will be making this again!!


Very, very good! I didn't use as much cheese and I topped it with Italian bread crumbs and it was a hit! Thanks, this is a keeper~ Rebecca


This is awesome. I have tried several chicken spaghetti recipes but this is by far the best. I think most kids would like this....mine are just weird...they only like tacos.