Creamy Cajun Chicken Spaghetti

"This is a (slightly) healthier version of one of my favorite comfort foods, which I adapted from my sister-in-law. You can always add more veggies to make this dish healthier...They'll be smothered with cheese so you won't even notice they're there, which is great for the kids! I recommend saving unused vegetable parts for a homemade stock. And, for easy clean up, use a plastic Crockpot liner."
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Ready In:
1hr 30mins




  • Trim fat off of chicken breasts and save for chicken stock bag.
  • Boil the chicken in large pot with water for 45 minutes.
  • Wash vegetables. Dice onion and chop celery.
  • Heat small amount of canola oil in a medium skillet over medium-high heat.
  • Saute celery until translucent, about 3-4 minutes. Add onion and saute until translucent. Set aside.
  • Remove chicken from stock pot and allow to cool.
  • In remaining chicken stock, cook whole wheat spaghetti noodles according to package directions.
  • Shred or cut chicken breasts into small pieces and transfer to a large bowl.
  • Cut Velveeta into cubes.
  • Mix Velveeta, cream of chicken, cream of mushroom, Rotel, onion, celery, spaghetti noodles, and seasoning to bowl, stir until well mixed.
  • Throw everything in the Crockpot or oven until cheese melts and spaghetti is warm throughout.

Questions & Replies

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  1. This turned out really well, and it was easy. I used already cooked chicken, and just mixed all together and baked in oven until bubbly. Made for PAC 2011.
  2. Great spaghetti! I cut the recipe in half and used the white meat from a rotisserie chicken. I also omitted the onion and celery and replaced them with 1 tsp each of onion and garlic powder. All in all, this was a quick and tasty dish. Thanks for sharing, Rachel! **Made for Spring PAC 2009**
  3. Great dinner, and makes a large amount. I had it for leftovers for about 3 days, but didn't get tired of it. Thanks for the crockpot liner advice, I always forget to use mine, and it sure did help.


I'm a registered dietitian- food is my life! While food has always been an important aspect of my family, my interest in cooking developed as I volunteered for Share Our Strength's Operation Frontline nutrition-through-cooking program for low-income families. I learned so much about cooking techniques while I was there and was really impressed by how much healthier it is to make your own food as opposed to eating out. Currently, I am lucky to work for the People's Community Clinic in Austin, where I pass that information on to patients so that they can create healthy, tasty meals on a budget. I have a wonderful boyfriend, Steven, and a precious blue heeler mix, Lucy, who faithfully taste-test my recipes. Even though I may be health conscious, don't expect ALL of my recipes to angelic little replicas of MyPyramid. That wouldn't be any fun, now would it? =)
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