Instructions:
- Cook Chicken:
Cook the diced chicken breasts in a large skillet over medium heat until no longer pink. Remove from skillet and set aside. - Prepare Sauce:
In the same skillet, melt the butter over medium heat. Add the chopped onion and bell pepper. Sauté until softened and translucent. - Combine Ingredients:
Stir in the Velveeta cheese, diced Rotel tomatoes, chicken soup, and cream of mushroom soup. Mix until the cheese is melted and all ingredients are well combined. - Add Chicken and Pasta:
Return the cooked chicken to the skillet. Add the cooked spaghetti pasta and gently toss until everything is evenly coated with the cheese sauce. - Season:
Season with salt and pepper to taste. Adjust seasoning as needed. - Simmer:
Allow the mixture to simmer over low heat for 5-10 minutes, stirring occasionally, to allow the flavors to meld together. - Serve:
Remove from heat and serve hot. Garnish with chopped parsley or grated Parmesan cheese if desired.
Tip: This dish is great for leftovers! The creamy sauce holds up well in the fridge and can easily be reheated for another satisfying meal.
