Chicken Spaghetti Recipe With Velveeta

I have a soft spot for creamy casseroles, especially on busy weeknights. This version takes a classic chicken spaghetti recipe with velveeta and elevates it with a secret ingredient: roasted red peppers. The aroma fills the kitchen, promising a hearty, comforting meal. This easy dinner idea combines tender shredded chicken, al dente pasta, and a rich, velvety sauce that’s completely family-friendly. This specific chicken spaghetti recipe with velveeta is a make-ahead friendly dish perfect for cozy nights in or sharing at potlucks, and it avoids the grainy texture of traditional cheese sauces.

Ingredients

600 g (1.3 lbs) boneless, skinless chicken breast

We’ll poach these to keep them tender and juicy, then shred them to mix throughout the casserole. Using boneless, skinless breasts makes preparation quick and easy. For a faster shortcut, use pre-cooked rotisserie chicken.

340 g (12 oz) spaghetti

Cooked to al dente, ensuring it doesn’t become mushy when baked in the casserole. Other short pasta shapes like rotini or penne work well if spaghetti isn’t available. Be sure to drain thoroughly to avoid watering down the sauce.

30 ml (2 tablespoons) olive oil, divided

Used for sautéing the vegetables to build the sauce base. A good quality extra virgin olive oil enhances the flavor of the aromatics. Divide carefully: one portion for aromatics, one for finishing the sauce base.

1 medium onion (approx. 150g), finely diced

This provides the aromatic foundation for the sauce. Finely dicing ensures the onion softens and melts into the sauce rather than being chunky. Use a yellow onion for its balanced sweetness.

3 cloves garlic, minced

Adds depth and fragrance to the sauce base. Mince finely so it integrates smoothly into the sauce. Add during the final minute of sautéing to avoid burning.

1 medium red bell pepper (approx. 180g), diced

Adds a fresh, bright flavor and texture contrast to the creamy sauce. Dicing small helps it soften quickly and blend with the onions. Look for a firm, bright red pepper for sweetness.

220 g (7.75 oz) jarred roasted red peppers, drained

The key ingredient for creating the rich, velvety sauce base. Draining them well prevents the puree from being watery. Use a high-quality jarred pepper for maximum flavor.

7 g (1.5 teaspoons) smoked paprika, plus 2 g (0.5 teaspoon) for garnish

Provides a smoky, rich flavor profile that complements the roasted red peppers. Do not substitute standard paprika, as it lacks the smoky depth. The extra half teaspoon is reserved for garnishing the finished dish for visual appeal.

5 g (1 teaspoon) chili powder; 2.5 g (0.5 teaspoon) ground cumin

These spices add warmth and complexity to the sauce, balancing the sweetness of the peppers. Ensure your spices are fresh for maximum potency. These are standard pantry spices for a tex-mex inspired flavor.

240 ml (1 cup) vegetable broth; 360 ml (1.5 cups) whole milk

These liquids form the foundation of the creamy sauce. Whole milk provides the richest, most luxurious texture; avoid lower-fat milks. Vegetable broth adds savory depth and helps thin the sauce to the correct consistency.

450 g (16 oz) Velveeta block, cut into 1-inch cubes

The essential ingredient for achieving the signature smooth, velvety texture without separation. Cubing the cheese helps it melt quickly and evenly in this chicken spaghetti recipe with velveeta. Do not substitute with other cheeses if you want the specific texture of this recipe.

280 g (10 oz) can diced tomatoes with green chilies, undrained

Adds a slight tang and a subtle kick, cutting through the richness of the cheese and cream. Keep the juice in the can for added liquid and flavor. If a milder version is desired, use plain diced tomatoes instead in this chicken spaghetti recipe.

5 g (1 teaspoon) salt, or to taste; 1 g (0.25 teaspoon) black pepper, or to taste

Essential for enhancing all the other flavors in the sauce. Adjust seasoning after tasting the sauce with the Velveeta. Use kosher salt if possible for better control.

15 g (1/4 cup) fresh parsley, chopped, for garnish

Adds a pop of fresh color and a clean, herbaceous note to cut through the richness. Use fresh parsley, not dried, for the best result. Garnish right before serving for maximum freshness.

Instructions

1. Poach the chicken:

Place chicken breasts in a medium pot and cover completely with water. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until cooked through (internal temperature reaches 74°C / 165°F). Remove chicken, let cool slightly, then shred using two forks. Set aside.

2. Cook the spaghetti:

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions, typically 8-10 minutes, until al dente. Drain well and set aside; do not rinse the pasta.

3. Prepare the roasted red pepper puree:

In a small food processor or blender, combine the drained roasted red peppers with 60 ml (1/4 cup) of the whole milk. Process until completely smooth; ensure there are no chunks remaining. Set aside this vibrant red puree, which forms the core flavor of the sauce.

4. Sauté aromatics:

In a large, deep pot or Dutch oven, heat 15 ml (1 tablespoon) of olive oil over medium heat. Add the diced onion and diced red bell pepper. Cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.

5. Build the Velvety Roasted Red Pepper Sauce:

To the pot with aromatics, add the remaining 15 ml (1 tablespoon) of olive oil, then pour in the vegetable broth and the remaining 300 ml (1.25 cups) of whole milk. Bring the mixture to a gentle simmer, then reduce heat to low and add the cubed Velveeta. Stir continuously until the Velveeta is completely melted and the sauce is perfectly smooth. This is the base for a truly creamy chicken spaghetti recipe. If the sauce seems too thick, add a splash more milk or broth as it melts.

6. Finish the sauce:

Stir in the roasted red pepper puree, smoked paprika, chili powder, and ground cumin until well combined. Add the undrained can of diced tomatoes with green chilies, shredded chicken, salt, and black pepper. Taste and adjust seasonings as needed; the sauce should be creamy, rich, and a beautiful reddish-orange hue. This chicken spaghetti recipe with velveeta is elevated by the smoky, sweet sauce.

7. Combine and bake:

Add the cooked spaghetti to the pot with the finished sauce and chicken. Toss gently to ensure all spaghetti is evenly coated. Pour the mixture into a 23×33 cm (9×13 inch) baking dish. Bake in a preheated oven at 190°C (375°F) for 20 minutes, then remove cover and bake for an additional 5-10 minutes, or until the casserole is bubbly around the edges and slightly golden on top. This easy chicken spaghetti recipe is complete once baked.

8. Serve and garnish:

Allow the casserole to rest for 5 minutes after removing from the oven, which helps the sauce set slightly. Scoop generous portions onto individual plates. Garnish each serving with a sprinkle of freshly chopped parsley and a final dusting of smoked paprika.

Make-Ahead Tips and Freezing Instructions

This hearty chicken spaghetti recipe with velveeta is ideal for making ahead. The process ensures a stress-free meal for busy weeknights, allowing you to prep everything in advance and simply pop it in the oven when needed. I often assemble this on Sunday nights to make Monday’s dinner a breeze.

• To prepare ahead: Assemble the casserole in the baking dish through Step 7. Cover tightly and refrigerate for up to 2 days before baking. If making ahead, add an extra splash of milk (about 1/4 cup) to the sauce mixture before baking, as the pasta will absorb some moisture overnight.
• Freezing the casserole: Assemble the casserole in a freezer-safe dish (disposable aluminum pans work well). Cover tightly first with plastic wrap, then with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Reheating leftovers: Leftovers can be stored in the refrigerator for 3-4 days in an airtight container. Reheat gently in the microwave or cover with foil and warm in a preheated oven at 350°F (175°C) until bubbly. A splash of milk or broth can help restore creaminess when reheating.

What to Serve with Chicken Spaghetti Casserole

A rich and creamy casserole like this one benefits greatly from a side dish that offers a contrasting texture and fresh flavor. A simple green salad or roasted vegetables create a balanced family dinner.

• Green salad: A fresh, crisp green salad with a light vinaigrette cuts through the richness of the creamy casserole. This provides a necessary contrast in texture and flavor to balance the meal. Add cherry tomatoes or cucumber for extra crunch.
• Simple vegetables: Steamed green beans or roasted broccoli are excellent, easy sides. Roasting broccoli adds a slight char that complements the smoked paprika flavor in the sauce. Keep seasonings simple, like salt, pepper, and lemon juice.
• Garlic bread: Nothing beats the classic pairing of a cheesy pasta casserole with warm, crusty garlic bread. It’s perfect for scooping up any extra sauce left on the plate. A side of crusty bread also makes the meal feel more substantial.

FAQs

Can I use real cheese instead of Velveeta?

Velveeta is essential for the velvety texture in this chicken spaghetti recipe with velveeta. Traditional cheeses like cheddar contain casein proteins that can separate when heated and create a grainy texture, especially in a baked casserole. For the specific smooth, creamy texture in this recipe, Velveeta is a must-use ingredient.

How do I shred chicken quickly?

The easiest method for high-protein meal prep is to use a hand mixer. Place the slightly warm, poached chicken breasts in a bowl and use the mixer on low speed for 30 seconds until shredded. This method works much faster than doing it manually with two forks.

Can I skip the baking step?

While you could theoretically serve this without baking, the baking step is crucial for this chicken spaghetti recipe. It allows the flavors to deepen and meld, prevents a soupy final result, and ensures the spaghetti finishes cooking perfectly within the sauce. The bake time creates that true casserole experience.

What other protein can I use besides chicken?

You can easily swap shredded chicken with pre-cooked ground beef or ground turkey. Ensure the meat is fully cooked and drained of excess fat before adding it to the sauce. This makes it a great recipe for adapting based on what you have in the freezer.

Why did my sauce turn out grainy?

This is usually caused by using a real cheese substitute instead of Velveeta or by heating the Velveeta too quickly over high heat. Always add Velveeta over low heat and stir continuously as it melts. I also always make sure to use a good-quality food processor for the pepper puree, as a lumpy puree can affect the final sauce texture in this chicken spaghetti recipe with velveeta.

How long should I let the casserole rest before serving?

Let the casserole rest for at least 5 minutes after removing it from the oven. This allows the sauce to thicken slightly and makes it easier to serve without falling apart. The rest time helps everything set into a more cohesive dish.

Can I make this chicken spaghetti recipe gluten-free?

Yes, simply swap out the standard spaghetti for gluten-free spaghetti. Be careful not to overcook gluten-free pasta initially, as it can get mushy during the baking process. Gluten-free pasta tends to absorb more liquid, so be sure to monitor the moisture level when baking.

Conclusion

This easy chicken spaghetti recipe with velveeta and its new red pepper sauce is a new take on a classic, perfect for family dinners. With a creamy roasted red pepper sauce and tender chicken, this hearty casserole is an easy way to please everyone at the table and ensure a new favorite family-friendly chicken spaghetti recipe. Save this recipe on Pinterest so you can find this delicious meal again for quick meals.

chicken spaghetti recipe with velveeta

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• Author: Lauren Mitchell
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This creamy chicken spaghetti casserole features tender shredded chicken, al dente pasta, and a rich, velvety sauce made with Velveeta and a secret ingredient: roasted red peppers. It’s a make-ahead friendly dish perfect for cozy nights or potlucks.

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Ingredients

Scale 1x2x3x

• 1.3 lbs boneless, skinless chicken breast
• 12 oz spaghetti
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 7.75 oz jarred roasted red peppers, drained
• 1.5 teaspoons smoked paprika, plus 0.5 teaspoon for garnish
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 1 cup vegetable broth
• 1.5 cups whole milk
• 16 oz Velveeta block, cut into 1-inch cubes
• 10 oz can diced tomatoes with green chilies, undrained
• 1 teaspoon salt, or to taste
• 0.25 teaspoon black pepper, or to taste
• 0.25 cup fresh parsley, chopped, for garnish

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Instructions

1. Poach and Shred Chicken: Place chicken breasts in a medium pot and cover completely with water. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until cooked through (internal temperature reaches 165°F). Remove chicken, let cool slightly, then shred using two forks. Set aside.
2. Cook Pasta: While the chicken cooks, bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions, typically 8-10 minutes, until al dente. Drain well and set aside; do not rinse the pasta.
3. Prepare Roasted Red Pepper Puree: In a small food processor or blender, combine the drained roasted red peppers with 0.25 cup of the whole milk. Process until completely smooth. Set aside the puree.
4. Sauté Aromatics: In a large, deep pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and diced red bell pepper. Cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
5. Melt Cheese and Create Sauce Base: To the pot with aromatics, add the remaining 1 tablespoon of olive oil, pour in the vegetable broth and the remaining 1.25 cups of whole milk. Bring the mixture to a gentle simmer, then reduce heat to low and add the cubed Velveeta. Stir continuously until the Velveeta is completely melted and the sauce is perfectly smooth.
6. Combine Ingredients for Sauce: Stir in the roasted red pepper puree, 1.5 teaspoons smoked paprika, chili powder, and ground cumin until well combined. Add the undrained can of diced tomatoes with green chilies, shredded chicken, salt, and black pepper. Taste and adjust seasonings as needed.
7. Combine and Bake Casserole: Add the cooked spaghetti to the pot with the finished sauce and chicken. Toss gently to ensure all spaghetti is evenly coated. Pour the mixture into a 9×13 inch baking dish. Bake in a preheated oven at 375°F (190°C) for 20 minutes covered, then remove the cover and bake for an additional 5-10 minutes, or until the casserole is bubbly around the edges and slightly golden on top.
8. Serve and Garnish: Allow the casserole to rest for 5 minutes after removing from the oven. Scoop portions onto plates and garnish each serving with a sprinkle of freshly chopped parsley and the reserved 0.5 teaspoon smoked paprika.

Notes

To save time, use pre-cooked rotisserie chicken instead of poaching. This casserole can be assembled ahead of time and refrigerated; add 10-15 minutes to the initial covered baking time. The use of Velveeta ensures a smooth, non-grainy cheese sauce texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 400g)
• Calories: 500 calories
• Sugar: 10 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 75 mg