The Comforting “Queso Spaghetti” My Family Has Loved for Generations

My family’s chicken spaghetti is one of those dishes that quietly weaves itself through generations. My Nana made giant pans of it for church suppers, my mom relied on it for busy weeknights, and when I got married, we served it at our Texas reception in my parents’ backyard—big pans of cheesy spaghetti feeding friends and family late into the night. No matter the setting, it always disappeared fast.

When I moved to California, I realized this dish wasn’t a universal experience. The first time I made it for friends, they stared skeptically at the pot of spaghetti coated in a creamy, light orange sauce. However, with just a single bite, they were hooked.

Someone dubbed it “queso spaghetti” due to the Ro-Tel and Velveeta combination it includes. That name stuck, and when I am introducing it to new friends, that's how I set the stage for this humble dish. It’s comfort food in the most pure form because it’s affordable, unfussy, and deeply nostalgic, even if you didn’t grow up eating it.

Key Ingredients for Chicken Queso Spaghetti

In this comforting recipe, spaghetti and shredded chicken are coated in a sauce made from Velveeta, cream cheese, Ro-Tel, and a few different canned soups. That combination may sound odd, I won’t disagree, but it’s exactly what gives this chicken queso spaghetti its signature flavor and texture. The Velveeta melts smoothly without breaking, the cream cheese adds richness, and the Ro-Tel tomatoes and chiles bring just enough acidity and gentle heat to keep things interesting. 

On top of its ease, this dish is affordable while also being extremely filling. This version is scaled for a realistic weeknight dinner (usually with leftovers to spare), but this chicken spaghetti has always been a dish perfect for serving a crowd. The recipe doubles easily, and it’s ideal for potlucks, meal trains, or stocking the freezer with something you know everyone will actually eat.

The Chicken: Shortcut or From Scratch

One of the reasons this chicken queso spaghetti has endured in my family is how flexible it is. On especially busy nights, I reach for pre-shredded rotisserie chicken, which keeps the prep minimal and gets dinner on the table fast.

If you’re cooking chicken specifically for the recipe, boneless chicken breasts or thighs work well and can be poached or simmered until tender, then shredded. Either option gives you the same comforting result, so it really comes down to how much time and energy you have that day, something I’ve learned to respect deeply as a working mom.

Tips for Creamy, Not Gloopy, Sauce

The key to a smooth sauce is gentle heat and a bit of patience. Cutting the Velveeta and cream cheese into smaller pieces helps them to melt evenly. Stirring frequently as they warm through prevents sticking and ensures the sauce coats every strand of spaghetti instead of pooling at the bottom.

If the sauce thickens too much, a splash of reserved pasta water loosens everything back up without dulling the flavor.

Make-Ahead, Freezing, and Serving Notes

This chicken queso spaghetti is famously forgiving. You can assemble it ahead of time and reheat it gently on the stovetop or in the oven with a splash of milk to revive the sauce. Alternatively, you can toss it into a 9x13-inch baking dish, sprinkle the top with cheese, wrap it all in plastic wrap, and freeze it to reheat like a casserole. If you choose this method, cover the casserole with aluminum foil and reheat in a 350°F oven until the center is warmed through, 45 to 60 minutes. 

I like to serve this dish with a simple green salad on the side for lightness. No matter how you serve it, though, it’s the kind of meal that feels like being taken care of,  whether it’s your first time eating it or your hundredth.

More Beloved Family Recipes

• Grandma Hope's Chicken Romano
• Mom's Perfect Pork Chops
• Dad's Creole Spaghetti
• Uncle Oliver's Spiced Roasted Potatoes