Southwest Chicken Spaghetti

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I had tried several recipes for this over several years and was starting to think I just didn’t like chicken spaghetti. Some were too soupy, others were swimming in cheese, and many were just flavorless.

I finally just scrapped every recipe I had ever tried and started over with my own.  This has a touch of a kick from the Ro-Tel that you can customize to your own taste (substitute some petite diced tomatoes instead!) but also just a really nice flavor from the Ro-Tel, green onion, garlic, and cilantro…It’s cheesy but not just a giant blob of Velveeta.  This is finally, finally, finally, it!  Hope it’s just right for you too.  One more note:  This makes a LOT of food (14 one-cup servings) but you could easily cut the recipe in half if you have a smaller crowd to feed.  ~Robin



  • 16 oz. Barilla whole grain pasta spaghetti
  • 2 lbs. boneless, skinless chicken breast, cooked and shredded
  • 16 oz. Velveeta cheese, chopped into 1” cubes
  • 4 cans (10 oz. each) of Ro-Tel tomatoes & green chilies, drained (I use original but if you aren’t into spice, you could use mild too)
  • 1 ½ c. green onions, chopped (reserve ½ c. to garnish the individual servings)
  • 2 to 3 tsp. garlic salt to taste
  • ¼ c. cilantro, finely chopped
  • 2 oz. of Kraft 2% mild cheddar cheese (for topping)DSC_0209


Cook the spaghetti according to package directions; drain.

Preheat oven to 350°F.

While noodles are still hot, add Velveeta and stir until melted.

Add shredded chicken, 1 c. chopped onions, drained Ro-Tel, garlic salt, and cilantro; stir until combined.

Spread the mixture in a 9×13 baking dish and sprinkle cheddar across the top.

Bake at 350°F until bubbly and hot throughout (25-30 minutes).

Sprinkle servings with additional green onion if desired.

WW Freestyle Info.:  Makes 14 one-cup servings at 7 points each. 

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