Chicken Spaghetti is one of those dishes that is simple but you can personilize it to your tastes and add ingredients with your own discretion. This recipe is just a base of flavor, so if you don’t like something, don’t put it in there. Basically chicken, Velveeta cheese, pimentos, and chicken are mandatory. If you don’t like those, then find another recipe because it is called something different. However, the rest of the ingredients are just suggestions to what that can be added. You want mushrooms, onions or other veggies? Add them in. Like garlic or bell peppers? By all means, try it out. But what we know if cooking a looking chicken and a simple cheese sauce does not male us break a sweat so this would be good for a quick dinner.
- 3-4 chicken breasts
- 1/2 package of 2% Velveeta cheese
- 1 can cream of chicken soup
- ¾ c. skim milk
- 2 oz. jar diced pimentos
- 1 lb. spaghetti
- Fill a 6 quart pot halfway full with water and bring to a boil. Cut each chicken breast into three pieces and place into boiling water. Boil for approximately 30 minutes, or until the internal temperature is at 170 degrees. Dice chicken into small pieces.
- Cook spaghetti according to package directions and drain. Don’t be a dumbass here… overcooked pasta tastes like ass.
- Cut 1 lb. of Velveeta cheese into small cubes and place in a pan. Add pimentos and ¾ c. skim milk to bowl. Heat until melted. May add additional milk to get the cheese sauce to desired consistency. Then add in cream of chicken soup. Heat fully.
- Add cooked chicken to the cheese sauce. Add the cheese and chicken mixture to the spaghetti and stir.
Like this Chicken Spaghetti recipe? Check out some more chicken recipes HERE.
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