Chicken & Spaghetti,

This is Southern chicken spaghetti at its most streamlined. A whole chicken gets boiled, deboned, and cubed, then the spaghetti cooks directly in that rich homemade broth until it absorbs most of the liquid. No separate pot of water, no draining. Every strand of pasta soaks up chicken flavor from the inside out.

Cooking pasta in broth instead of plain water is the single move that separates a bland chicken spaghetti from one that tastes like it took all day. The starch from the pasta thickens the remaining broth into a silky sauce that coats everything.

Velveeta with peppers melts into the hot pasta and chicken, turning the whole pot creamy and slightly spicy without adding a single extra ingredient. Red bell pepper and celery get stirred in for crunch and color. Chicken bouillon cubes boost the broth if the initial boil didn’t produce enough flavor on its own.

This is a one-pot dinner that feeds a crowd for almost nothing.

Kitchen Tips

• Boil the chicken gently, not at a rolling boil. Aggressive boiling makes the meat tough and stringy.
• Make sure you have about 2 quarts of broth after boiling. Add water if you’re short.
• Stir the spaghetti frequently as it absorbs the broth. It’ll stick to the bottom if you walk away.
• Cut the Velveeta into small cubes so it melts evenly and quickly into the hot pasta.

Variations

• Use rotisserie chicken and store-bought broth for a 30-minute shortcut version.
• Add a can of Rotel (diced tomatoes with green chiles) for a spicier, tangier take.
• Swap Velveeta for sharp cheddar and a splash of cream if you prefer a less processed cheese sauce.