Cheesy chicken spaghetti 

On Sundays I like to make a meal that will last a few days during the week. This week’s choice was cheesy chicken spaghetti! I’ve made a different version of this in the past, but I wanted to make some improvements because the first time it didn’t wow me! This time, it came out perfect! So good, but definitely not healthy!  


  • 1 box cooked spaghetti
  • 2 cans cream of chicken
  • 1 can Rotel diced tomatoes
  • 1 small cup sour cream. I used low fat. 
  • 2 cups shredded cheese of choice. I used a Mexican cheese blend. Save one cup for the top. 
  • 1/3 cup shredded Parmesan 
  • 1 cup chicken broth 
  • 1 stick of butter
  • 2 large or 3 small cooked and shredded boneless, skinless chicken breasts
  • Bread crumbs
  • 1/4 tbsp cayenne pepper
  • 1/4 tbsp black pepper
  • 1/4 tbsp dried parsley 


  • In a saucepan combine all ingredients except for chicken and spaghetti, cook for about 20 minutes, or until the mixture is well blended
  • Combine all ingredients in a large bowl and then transfer to a baking dish
  • Sprinkle remaining cheese and breadcrumbs to your liking on top
  • Bake on 350 for 30 minutes

It turned out awesome, cheesy, but not too cheesy. I will definitely make it again! Let me know what you think if you try it! 

4 thoughts on “Cheesy chicken spaghetti 

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  1. I’ve toyed with chicken spaghetti in the past but couldn’t get it quite right. I’m going to try your recipe to see if I can get it right. It looks really good and hearty, perfect for cooler weather.


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