Classic Creamy Chicken Spaghetti
Creamy Chicken Spaghetti
Total Time: 1 hour 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 3
This beloved recipe, cherished through generations and reminiscent of my mother’s and grandma’s cooking, combines tender chicken and creamy Velveeta cheese in a comforting pasta dish. It’s a meal that I adored as a child and continue to savor today. This version is practically identical to Darlene Summers’ recipe, which I didn’t realize until after posting. I certainly don’t want to take any credit away from her! 😊
Ingredients
- 3 boneless skinless chicken breasts
- 1/2 cup extra virgin olive oil
- 1/2 cup diced celery
- 1 yellow onion, finely chopped
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken stock (from boiling chicken)
- 1/2 pound Velveeta cheese, cubed
- 1/2 pound spaghetti (or your favorite pasta)
Instructions
-
Prepare the Chicken:
Start by placing the chicken breasts in a large pot and covering them with enough water to ensure they are fully submerged. Bring the pot to a boil over medium-high heat and cook until the chicken is completely done, which should take around 15-20 minutes. -
Cool and Chop:
Once the chicken is cooked, remove it from the heat and transfer the breasts to a plate. Pour the chicken stock into a bowl and set it aside for later use. Let the chicken cool sufficiently, then shred or chop it into bite-sized pieces. Set aside. -
Cook the Vegetables:
Heat the olive oil in a large saucepan over medium heat. Add the diced celery and chopped onion, sautéing until the onions become translucent and the celery is tender. -
Prepare the Sauce:
To the sautéed vegetables, add the can of diced tomatoes and stir to combine. Gradually add 1 cup of the reserved chicken stock, stirring continuously until the sauce reaches a smooth, liquid consistency. Allow the mixture to simmer for about 15 minutes, stirring occasionally. -
Add Cheese and Chicken:
Cube the Velveeta cheese and add it to the simmering sauce. Stir until the cheese is fully melted and incorporated into the sauce. Next, add the shredded chicken to the sauce, mixing well. Depending on your preference for meatiness, you might have some chicken left over. -
Simmer the Sauce:
Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally to prevent sticking. The sauce will thicken and develop a rich, creamy texture. -
Cook the Spaghetti:
While the sauce simmers, bring a pot of water to a rolling boil. Add the spaghetti and cook according to the package instructions until it reaches your desired level of tenderness. For this dish, it’s best not to cook the pasta al dente as it will be combined with the sauce. -
Combine and Serve:
Once the spaghetti is cooked, drain it well and add it to the saucepan with the chicken sauce. Mix thoroughly to ensure the pasta is well coated with the creamy sauce. Serve immediately, enjoying the comforting flavors of this classic dish.
Notes
- This sauce is versatile and pairs wonderfully with various types of pasta. For a different twist, try using penne rigate, or orzo pasta, or even as a creamy risotto.
- The recipe yields about 3 servings, perfect for a family meal or a small gathering.
Nutritional Information per Serving:
- Calories: 892.7
- Fat: 38.8 g
- Saturated Fat: 14.7 g
- Cholesterol: 128.2 mg
- Sodium: 2185.7 mg
- Carbohydrates: 82.6 g
- Fiber: 5.2 g
- Sugar: 15.5 g
- Protein: 52.5 g
This creamy chicken spaghetti is a heartwarming dish that brings together tender chicken, flavorful vegetables, and a luscious Velveeta cheese sauce. Perfect for family dinners or cozy gatherings, it’s sure to please everyone at the table. Enjoy every bite of this nostalgic comfort food! 🍝🍗🧀
