Chicken Spaghetti without Velveeta and cream soup

It wasn’t until a couple of years ago that I first ate this dish. My siblings were in town visiting and a friend had us over for supper. My brother loved the chicken spaghetti. The problem was, though, that it contained Velveeta and cream of chicken soup. Both items we don’t buy. Cream soups were something my mom never had in the house growing up. In fact, the only time I remember her using cream soup was for beef stroganoff. Even though my friend passed her recipe on it has since sat in my recipe box never being used.

Recently, I decided that there must be a way to remake this dish not using processed ingredients and to keep it as simple as the original.

The experiment was a success! This is my recipe for chicken spaghetti without velveeta and cream soup.

A couple of comments:

– Use whatever type of noodles you like – spelt, wheat, brown rice, or gluten free.

– If you don’t have access to Rotel (a can of diced tomatoes and green chilis), you can make your own! I’ve done it a couple of times. The Humbled Homemaker has instructions here. I like to use some jalapenos and to roast and peel the peppers before I chop them. (I also de-seed the jalapenos)

– If you or someone in your house doesn’t care for cream cheese, you can’t even tell it’s in the recipe. It just adds a little extra creaminess and depth of flavor. My husband doesn’t like cream cheese and he doesn’t even know it’s in this dish.

Chicken Spaghetti without Velveeta or cream of chicken soup! Yay! We love this and the leftovers are awesome.

5.0 from 2 reviews
Chicken Spaghetti (without Velveeta and Canned Soup)
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 16 ounces noodles
  • 1-2 cups diced onion (I used two)
  • 4 cloves garlic, minced
  • 1 can Rotel or 1 cup homemade (regular or mild)
  • 2 cup chicken broth
  • 1 t. salt
  • 1 cup cream or half and half
  • 1 Tablespoon arrowroot powder
  • 2 ounces cream cheese
  • 2 cup diced cooked chicken
  • 2 cups shredded cheddar (can use more)
  • salt and pepper to taste
  1. Bring a pot of water to a boil and cook noodles to al dente. Drain.
  2. Meanwhile, in a large skillet or a soup pot, saute the onions. Add garlic and cook until tender.
  3. Add Rotel, chicken broth, and salt and bring to a simmer.
  4. Mix the arrowroot powder in the cream and stir into mixture in the pan.
  5. Add the cream cheese and gently heat the mixture and stir to melt the cream cheese and let the arrowroot powder thicken.
  6. After thickened, stir in 1 cup of shredded cheese and the chicken.
  7. Adjust salt and pepper to taste.
  8. Add the cooked noodles to the pot and stir to combine.
  9. Pour into a 9x13 pan (it will be full) and top with the remainder of the cheese.
  10. Bake at 350 degrees for 30 minutes.

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17 thoughts on “Chicken Spaghetti without Velveeta and cream soup

  1. Elizabeth

    I have never used arrowroot powder. This chicken spaghetti looks very yummy, though. Maybe I better put that on my grocery list! Thanks for posting!

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  7. nicole

    Awesome recipe! Love it, I used a few different cheeses bc I was trying to get rid of leftover cheese blocks. Will use again and send to some friends, can’t wait to try other recipes of yours! 🙂 first time I used arrowroot, is it just a thickening agent?

    1. Deanna Michaels Post author

      Yay!!! SO glad you liked it – we really enjoy it. Hey, in my book the more kinds of cheeses the better. 🙂 I agree, I think it’s a perfect dish to give to people. Yep, it is a thickening agent. It’s what I have in my pantry now instead of cornstarch, but you can use either! Thanks so much for commenting and telling me how it turned out. Have a great weekend.

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