Hey there, pasta lovers!
Do you need a quick and tasty dinner idea? Well, I’ve got a gem for you!
Today, I’m sharing my favorite spaghetti recipe that uses cream of chicken soup.
Yep, it’s as easy as it sounds! Creamy, comforting, and oh-so-delicious.
Perfect for those busy nights when you want something special without all the fuss.
Let’s dive in!
Possible Ingredient Alternatives
Cream of chicken soup can be replaced with a homemade white sauce or bechamel for a fresher taste and fewer preservatives. To make the sauce, combine 2 tablespoons each of butter and flour, then whisk in 1 cup of chicken broth and 1/2 cup of milk. Season with salt, pepper, and chicken bouillon for flavor.
Velveeta cheese can be substituted with a combination of sharp cheddar and cream cheese for a more natural cheese option. Use 8 ounces of each, shredded or cubed. This substitution provides a similar melty texture and tangy flavor while avoiding processed cheese.
For a vegetarian version, replace the shredded cooked chicken with canned chickpeas or cubed firm tofu. Use 2 cans of drained chickpeas or 14 ounces of tofu. These alternatives offer protein and a satisfying texture. Adjust seasonings as needed to compensate for the milder flavor of the plant-based options.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 150-160 g
- Fat: 100-120 g
- Carbohydrates: 220-240 g
Ingredients
- 3 cups cooked shredded chicken
- 1/4 tsp ground black pepper (freshly ground for best flavor)
- 10 oz can diced tomatoes with green chilies, drained
- 16 oz spaghetti
- 1 lb process cheese, cubed (Velveeta works best for creaminess)
- 1 can cream of mushroom soup (I use Campbell’s Cream of Mushroom Soup)
- 1/4 to 1/2 cup milk
- 1/2 tsp salt (Diamond Crystal Kosher Salt preferred)
- 1 can cream of chicken soup
Step 1: Cook the Pasta
In a large pot, cook 16 ounces of pasta in well-salted water, following the package instructions until it is al dente.
Once cooked, drain the pasta and set it aside.
Dry out the same pot for preparing the sauce.
Step 2: Prepare the Sauce Base
With the pot dried, add the following ingredients: one can of cream of chicken soup, one can of cream of mushroom soup, a can of drained tomatoes, one pound of Velveeta cheese, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 cup of milk.
These will form the base of your creamy sauce.
Step 3: Melt and Smooth the Sauce
Cook the mixture over medium-low heat.
Stir frequently to prevent the sauce from burning.
Continue stirring until the Velveeta is completely melted and the sauce is smooth.
If you find that the sauce is too thick, gradually add more milk to reach your desired consistency.
Step 4: Combine Pasta and Chicken
Once the sauce is smooth and ready, add the cooked pasta and 3 cups of cooked chicken into the pot.
Stir everything together until the pasta and chicken are thoroughly coated with the sauce.
Ensure all ingredients are evenly mixed.
Step 5: Serve and Enjoy
With everything combined and coated in the delicious sauce, serve the dish hot.
It’s a comforting and satisfying meal that’s ready to enjoy immediately.
