Easy Chicken Spaghetti Without Velveeta
Cream cheese and real sharp cheddar make the sauce. One 9×13 dish, 25 minutes in the oven.
- Real cheddar
- 45 minutes
- Freezer friendly
- Serves 8
Chicken spaghetti without Velveeta is just as creamy as the classic casserole. Cream cheese melts into a smooth base, and freshly shredded sharp cheddar brings the flavor. Everything else is the familiar recipe: spaghetti, shredded chicken and tomatoes with green chiles.
Quick answer
To make chicken spaghetti without Velveeta, melt 8 oz cream cheese with a can of cream of chicken soup, 1 cup sour cream, ½ cup broth and a can of diced tomatoes with green chiles. Stir in 1 cup cheddar, 3 cups shredded chicken and 12 oz cooked spaghetti. Top with cheddar and bake at 375°F for 25 minutes.
Creamy underneath, golden on top.
How to Make Chicken Spaghetti Without Velveeta Cheese
More cheese flavor
Sharp cheddar tastes like cheese, with a tang that processed cheese does not have.
Still creamy
Cream cheese does the melting job, so the sauce stays smooth.
Pantry friendly
Cream cheese and a block of cheddar are easy to keep on hand.
Easy to adjust
Mild, sharp or spicy: the cheese decides.
What to Use Instead of Velveeta
| Swap | Amount for a 9×13 | Result |
|---|---|---|
| SwapCream cheese + sharp cheddar | Amount for a 9×138 oz + 2 cups | ResultCreamy and full flavored; the version in this recipe |
| SwapCream cheese + Monterey Jack | Amount for a 9×138 oz + 2 cups | ResultMilder and stretchier |
| SwapAmerican cheese from the deli | Amount for a 9×1312 oz, torn | ResultClosest to the original texture |
| SwapCheddar cheese sauce | Amount for a 9×133 tbsp butter, 3 tbsp flour, 1½ cups milk, 2 cups cheddar | ResultFrom scratch, no canned soup needed |
| SwapPepper Jack + cream cheese | Amount for a 9×132 cups + 8 oz | ResultCreamy with a spicy kick |
Ingredients
A block of cheddar melts better than a bag.
| Ingredient | Why | Swap |
|---|---|---|
| IngredientSpaghetti | WhyThe classic pasta for this casserole | SwapThin spaghetti, linguine or penne |
| IngredientCooked chicken | WhyRotisserie chicken makes it fast | SwapLeftover turkey |
| IngredientTomatoes with green chiles (such as Ro-Tel) | WhyTang and mild heat | SwapPlain diced tomatoes |
| IngredientCream of chicken soup | WhyA seasoned, thick base | SwapCream of mushroom, or the homemade sauce in the FAQs |
| IngredientCream cheese | WhySmooth, creamy body | SwapMascarpone |
| IngredientSour cream | WhyTang and richness | SwapPlain Greek yogurt |
| IngredientSharp cheddar | WhyThe cheese flavor | SwapColby Jack or Monterey Jack |
Chicken Spaghetti Without Velveeta Recipe
The card is set for a 9×13 pan, which serves 8.
Chicken Spaghetti Without Velveeta
A creamy baked chicken spaghetti made with cream cheese and sharp cheddar. Tap a pan size and every amount updates.
Pan
Ingredients
Chicken spaghetti
- 6 oz12 oz18 oz24 oz spaghetti
- 1½ cups3 cups4½ cups6 cups cooked chicken, shredded
- ½ of a 10 oz can1 can (10 oz)1½ cans2 cans (10 oz each) diced tomatoes with green chiles, undrained
- ½ of a 10.5 oz can1 can (10.5 oz)1½ cans2 cans condensed cream of chicken soup
- 4 oz8 oz12 oz16 oz cream cheese, softened and cubed
- ½ cup1 cup1½ cups2 cups sour cream
- 1 cup2 cups3 cups4 cups sharp cheddar, freshly shredded
- ¼ cup½ cup¾ cup1 cup chicken broth
- ½ tsp1 tsp1½ tsp2 tsp garlic powder
- ½ tsp1 tsp1½ tsp2 tsp onion powder
- ¼ tsp½ tsp¾ tsp1 tsp smoked paprika
- to taste salt and black pepper
- 1 tbsp2 tbsp3 tbsp¼ cup chopped fresh parsley, to finish
Divide the cheddar. Half goes into the sauce and half goes on top.
Instructions
Heat the oven
Heat the oven to 375°F (190°C) and lightly grease the baking dish.
Cook the spaghetti
Break the spaghetti in half and boil in salted water until just al dente, 1 minute less than the package time. Drain.
Make the sauce
In a large saucepan over medium heat, stir the cream of chicken soup, cream cheese, sour cream, chicken broth, tomatoes with green chiles, garlic powder, onion powder and smoked paprika until the cream cheese melts and the sauce is smooth.
Add the cheddar
Take the pan off the heat and stir in half of the cheddar until melted. Season with salt and pepper.
Combine
Add the shredded chicken and drained spaghetti and toss until every strand is coated.
Fill the dish
Spread the mixture in the baking dish and scatter the remaining cheddar over the top.
Bake
Bake uncovered for 20 to 25 minutes, until bubbling at the edges and lightly golden on top.
Rest
Let it stand 5 minutes, then sprinkle with parsley and serve.
Tools for Chicken Spaghetti
One pot for the pasta, one dish for the oven.
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Tips for a Smooth, Creamy Casserole
Smooth before the pasta goes in.
Shred from a block
It melts far more smoothly than bagged cheese.
Undercook the pasta
It finishes cooking in the sauce in the oven.
Soften the cream cheese
Cubed and at room temperature, it melts in a couple of minutes.
Cheddar off the heat
High heat makes cheddar grainy.
Keep it saucy
It should look a little loose going into the oven. The pasta absorbs sauce as it bakes.
Rest 5 minutes
The sauce thickens and the portions hold together.
Variations
Tap one:
Without Canned Soup
Make a quick sauce: 3 tbsp butter, 3 tbsp flour, 1 cup chicken broth and ½ cup milk, simmered until thick. Use in place of the can.
Spicy
Use hot tomatoes with green chiles and pepper Jack, or add ¼ tsp cayenne.
With Vegetables
Cook 1 diced bell pepper, 1 small onion and 8 oz sliced mushrooms in butter and stir into the sauce.
Stovetop Only
Skip the oven. Stir all of the cheddar into the pot over low heat and serve.
Slow Cooker
Cook the sauce and chicken on low for 2 to 3 hours, then stir in cooked spaghetti and the cheddar.
Leftover Turkey
Swap the chicken for 3 cups shredded roast turkey. A good use for holiday leftovers.
Make-Ahead, Freezing and Reheating
| What | How | Keeps |
|---|---|---|
| WhatMake ahead | HowAssemble, cover and refrigerate; add 10 to 15 minutes to the baking time | KeepsUp to 24 hours |
| WhatRefrigerator | HowSealed container | KeepsUp to 4 days |
| WhatFreezer, unbaked | HowWrapped in plastic and foil; thaw overnight | KeepsUp to 3 months |
| WhatReheat, oven | HowCovered at 350°F with a splash of milk | Keeps15 to 20 minutes |
| WhatReheat, microwave | HowSingle portions, stirred once | Keeps1 to 2 minutes |
What to Serve with Chicken Spaghetti
Something green and something crisp.
| Side | Why |
|---|---|
| SideGreen salad with a sharp dressing | WhyCuts the richness |
| SideGarlic bread or rolls | WhyFor the extra sauce |
| SideSteamed or roasted broccoli | WhyAn easy vegetable |
| SideGreen beans | WhyA classic casserole side |
| SideCorn | WhySweet against the mild heat |
Chicken Spaghetti Without Velveeta: FAQs
What can you use instead of Velveeta in chicken spaghetti?
A mix of cream cheese and freshly shredded sharp cheddar. The cream cheese gives the smooth, creamy texture and the cheddar gives the flavor. Sour cream and condensed soup round out the sauce.
How do you make chicken spaghetti without Velveeta creamy?
Melt cream cheese into the sauce before adding the cheddar, shred the cheddar from a block, and stir it in off the heat so it melts smoothly without turning grainy.
What cheese is best for chicken spaghetti?
Sharp cheddar for flavor, or a mix of cheddar and Monterey Jack for a milder, stretchier result. Colby Jack and pepper Jack also work.
Why should you shred the cheese yourself?
Bagged shredded cheese is coated to stop it clumping, and that coating keeps it from melting smoothly. Cheese shredded from a block gives a silkier sauce.
Can you make chicken spaghetti without canned soup?
Yes. Melt 3 tablespoons butter, whisk in 3 tablespoons flour for 1 minute, then whisk in 1 cup chicken broth and 1/2 cup milk and simmer until thick. Use it in place of one can of soup.
Can you make it without diced tomatoes and green chiles?
Yes. Use a 10 oz can of plain diced tomatoes for a mild version, or leave the tomatoes out and add 1/4 cup more broth.
What chicken is best for chicken spaghetti?
Any cooked chicken: rotisserie chicken, poached chicken breasts or thighs, or leftover roast chicken. Three cups is about one small rotisserie chicken.
Can you make chicken spaghetti ahead of time?
Yes. Assemble it, cover tightly and refrigerate for up to 24 hours. Bake straight from the refrigerator, adding 10 to 15 minutes.
Can you freeze chicken spaghetti?
Yes. Freeze it unbaked, well wrapped, for up to 3 months. Thaw overnight in the refrigerator and bake as directed, covered for the first 20 minutes.
How do you reheat chicken spaghetti?
Add a splash of milk or broth, cover and reheat at 350°F for 15 to 20 minutes, or microwave single portions for 1 to 2 minutes, stirring once.
Can you make it in a slow cooker?
Yes. Stir the sauce ingredients and chicken together in the slow cooker and cook on low for 2 to 3 hours. Stir in cooked spaghetti and the cheddar for the last 15 minutes.
Can you make it on the stovetop without baking?
Yes. After tossing the spaghetti with the sauce, stir in all of the cheddar over low heat until melted and serve straight from the pot.
How long does chicken spaghetti keep?
Up to 4 days in the refrigerator in a sealed container.
More Creamy Dinners
Comfort food made with real cheese.
Cream cheese for the texture, cheddar for the flavor.
Pin this chicken spaghetti without Velveeta for an easy weeknight dinner.