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Chicken Spaghetti

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  • 1 pound boneless, skinless chicken breasts
  • 1 pound angel hair pasta
  • 1 can cream of chicken soup
  • 1 pound Mexican or regular Velveeta cheese
  • 1 can Ro*Tel tomatoes


  1. Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when done.
  2. Cook pasta in remaining broth, draining after done.
  3. Cut chicken into small, bite-size pieces. Cut cheese into small chunks and melt in a saucepan with the cream of chicken soup.
  4. Combine in a large pan the cheesy soup mix, chicken, pasta and Ro*Tel tomatoes. Heat through for about 2 minutes and serve.