Go Back

New Chicken Spaghetti

Servings: 10 to 12 servings
Author: Jennifer Locklin


  • 4 split chicken breasts
  • 4 tablespoons butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 pound spaghetti
  • 8 ounces cream cheese cubed
  • 1 12 oz can whole evaporated milk
  • 1 can Rotel diced tomatoes & green chiles
  • 1 small can diced green chiles
  • 3 cups sharp cheddar cheese divided


  • Preheat oven to 350 degrees.
  • Cook chicken with 1 teaspoon salt and ½ teaspoon pepper in enough water to just cover until done.
  • Remove from broth, cool, debone and cube; set aside.
  • Bring broth to a boil and add all of spaghetti and cook until done.
  • In a medium skillet, saute onion in butter until softened.
  • Add garlic and saute for an additional minute.
  • Whisk in Rotel tomatoes, Green Chiles, evaporated milk and cream cheese. Continue stirring until cream cheese is melted and combined.
  • Once melted and combined, remove sauce from heat and stir in 2 cups of sharp cheddar, a small handful at a time, stirring well between additions to incorporate.
  • Immediately add to cooked spaghetti mixture.
  • Gently fold in cooked and cubed chicken.
  • Pour into a greased casserole dish. Cover with remaining 1 cup grated sharp cheddar cheese and bake at 350 degrees for about 30 minutes or until hot and bubbly.
  • Serve immediately.