Cheddar Chicken Spaghetti

4.2 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.8
  • Total Fat: 5.5 g
  • Cholesterol: 47.8 mg
  • Sodium: 546.4 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 25.4 g

View full nutritional breakdown of Cheddar Chicken Spaghetti calories by ingredient

Number of Servings: 6


    1 package (8 oz) ww spaghetti, broken in half
    12 oz cubed cooked chicken
    1 cups cabot light cheddar cheese
    1 can condensed cream of chicken soup, undiluted
    1 cup milk
    1 T diced pimientos (optional)
    1 can green chiles (optional)
    1 Tbsp. tarragon
    1/4 teaspoon salt
    1/4 teaspoon pepper


Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1/2 cup cheese, soup, milk, pimientos, green chiles, tarragon, salt and pepper. Drain spaghetti, add to the chicken mixture and toss to coat.

Transfer to a greased 13 x 9 x 2 baking dish. Sprinkle with the remaining cheese. Bake, uncovered at 350°F for 20-25 minutes or until heated through.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user COOLEEQ.

Member Ratings For This Recipe

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    Very Good
    I thought it was a little bland at first, then I realized I totally forgot the salt and pepper. Oops. The BF loved it, but thought it would maybe benefit from some garlic salt. I like the pepperjack and the italian seasoning ideas. This calls for some experimentation... - 1/6/09

  • no profile photo

    Excellent! I actually used italian seasoning instead of the taaragon and it came out wonderful. My room mates loved it. - 8/26/08

  • no profile photo

    Very Good
    Very delicious. Didn't have any green chiles so I used some chili powder instead. Big hit with the hubby. - 8/23/08

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    Making this with Cabol light pepper jack cheese and the low carb noodles. I just love spicey foods-Thanks for the recipe! - 8/19/08