Reader Interactions


    • I made this recipe today for my family and they loved it, even the picky eaters gobbled it down. It’s going in my special recipe book for regular rotation. I call it my vault of recipes. Thank you for posting this delicious meal.

      • I just made this ❤️❤️❤️
        I did add more pasta and I used canned chicken breast as that’s what I had on hand. I used linguine too as I prefer that to angel hair pasta !
        Will make this again !!!Super easy!

        • I used 2 chicken halves purchased at a chicken BBQ, 16 oz multi grain thin spaghetti and homemade salsa (I used 2 cups). Turned out amazing. When I make it again, will possibly add more chicken.

    • This was my first time making chicken spaghetti and it was great. We had garlic breand and a salad on the side.. The only thing I would change for sure is not to use angel hair spaghetti because it seems to loose its texture because it is so thin. I will make this again but use regular spaghetti or linguine so tht the pasta keeps it firm better. But it was goooood. I also like veggies so I added brocoli and it was just as good.

  1. I love chicken spaghetti and I am always looking for new variations. I will have to try this one as it sounds delicious and even better easy!

  2. That looks creamy and delicious! We are always happy to try a different pasta dish, so we'll have to give this one a go.

    • I make the same Chicken Spaghetti using Rotel tomatoes in place of the creamy soup,. I will try this. I do split the spaghetti after making it into 2 8×8 glass dishes. I cook 1 & freeze the other for later. Then thaw & cook like you would if it was fresh. Just as good…

    • How did this turn out? Did you end up freezing it? I’m due with baby #4 in 2 months and looking to see how this would turn out as a make ahead freezer meal.

  3. Oh my gosh this is the best thing I've ever made! My husband has always said "it's alright" when I've asked him if something I've made was good but for the first time in 18 years he said "it's good"! Just needs a different name. This is way better than any chicken spaghetti I've ever tried. Thank you!

  4. You're a genius! This was a huge hit in my house. My kids are super picky so to have them ask for seconds was music to my ears. Thank you so much for sharing!

  5. Big hit household. I did add some diced bell pepper and for a little crunch; I added some sliced / diced water chestnuts; drained well.

  6. I am currently on a Paleo diet so I substituted Spaghetti squash for the pasta spaghetti. It was a big hit and I love the "tweeking" that you did. Thanks.

  7. I cannot wait to make this. I've made chicken spaghetti, but it didn't include some of the ingredients this recipe has.

  8. I commented earlier but forgot to add that in a pinch I used two cans of all white meat chicken in water, drained well and it was just as fabulous.

  9. This was delicious! My kids call it chicken taco spaghetti because of all the taco-like flavors we also put some crispy southwest style tortilla strips on it for crunch yum yum! Will make again

  10. I made this amazing meal and I put my own twist on it, It came out great but one problem I don't remember all of the twist that I put in it ????….. Oh well it will be better next time my family loved it….. Thank you for the new way to cook Chicken ☺

  11. This was great!!!I made it last week and my 8yr old son asked for it again last night!! Definitely a keeper. So sad I can only have a little taste because of the spaghetti.

  12. I made this tonight. I really liked the flavor and how filling it was. I did add frozen corn, maybe a handful to strainer and then poured the spaghetti and water over it. I did add dried cilantro over the top rather than parsley. Thank you for sharing, very tasty P.S. I froze portions of the dish after it cooled Used a spatula to cut and lift easily into dishes.

  13. I made this and it was an awesome fast, easy meal! My husband and I got 3 full meals off of it! I may cut the recipe in half next time. Loved it!

  14. I think this would be good with a can of green chiles in place of the salsa. Sounds yummy for a hot lunch, either way.

  15. In a world full of pinterest fails, thank you soooo much for this pinterest hit! My pickiest eater (the hubs) loves it! He even told me that I could make it again. (Highest compliment from him!) Thank you, thank you, thank you for sharing this.

  16. I made this. This was a hit. Used Rotel original, curly pasta, green peas, can of chicken because that's what I had on hand. Very good. Will make it again with few more adjustments. Leftovers for another meal.

  17. I made this last night following the recipe exactly and thought it was very good. Only baked part of it and put the rest in small casseroles and froze for later. I did bake longer than 25 minutes as I like it really nice and bubbly and it didn't seem enough at 25 minutes. Thank you a bunch. Love your recipes.

  18. Super excited to try it tonight, looks wonderful! Plus it's coming from another Brandie w/ an "ie" so I know it will be great!

      • Hi! I’m hoping to make this tonight, it looks absolutely amazing! Is the Herdez mild salsa really spicy? Spicy food truly irritates my stomach. If so, any suggestions for replacements?

        Thanks a lot!

        • Hi Xiomara! I get have pretty bad acid reflux so I can say with all honesty that the Herdez mild is very mild and doesn’t upset my stomach. I know everyone is different with that though! You could always use diced tomatoes if you are super concerned 🙂

  19. I just made this with gluten-free spaghetti and homemade gluten-free cream of chicken soup. Can’t wait to try it.

  20. Very pleasantly surprised by this recipe! I only made minor changes such as only using 1 can of cream of chicken (all I had on hand) and used Rotel instead of salsa. I did take the foil off and baked another 5 minutes. My husband and I liked how the taco seasoning made its presence known without being overwhelming. I just wrote this recipe in my keeper book! Thanks for this wonderful, yummy gift!

  21. My husband and I weren’t fans of this. The combination of taco seasoning, salsa, spaghetti and cream of chicken weren’t right. :/ Next time I will use Alfredo plus parmesan on top and make it Italian.

  22. wanted to switch from my traditional chicken spaghetti and made this one last night…BAM!! Everyone loved it!! We only have a little left and that will be my lunch today! This was really quick and easy…I haven’t used those frozen chicken strips before but it was SOOOOO much better than stripping a rotisserie chicken!! Thanks for sharing this!! We have it on our favorites list!!

  23. Yep, it was delicious. My picky family loved it. I did rename it Mexican Spaghetti Bake for my recipe card. For real, this made it into my recipe box! Thanks a bunch for sharing!

  24. Made the mistake of using the whole packet of taco seasoning instead of just a tablespoon. However, everyone loved it still. Only other thing I did different was to use mini penne pasta instead of angel hair since the penne is easier for the kids to handle. Thanks for a great recipe!

  25. This sounds wonderful, but I’m not a big fan of Cream of Anything soup. Is there a substitution I could use? I saw in the comments that someone used Rotel, but would that be in place of both cans? Plus the salsa? Sorry for all the questions!

    • Hey Becky – I have only made it this way. I know a lot of folks are against cream soups these days, but personally, I think it adds to not only the creaminess but to the awesome flavor. I personally have never substituted so I can’t really help you there. Perhaps you could make your own cream of chicken soup? I’m sure there are tons of recipes for it on the internet. 🙂

  26. I can’t wait to try this recipe! I love cream of chicken soup and for those who don’t like cream of anything soup, we bought some all natural cream of mushroom soup by Pacific. They must make cream of chicken too. I like Campbell’s.
    Anyway, I don’t like Salsa but love diced tomatoes, especially Fire Roasted. Even mild is to spicy for a super taster like me. I also don’t like sour cream but I can leave it out. Otherwise, the rest of the recipe, especially the angel hair which we love, sounds so yummy! I can’t wait to try this. When my mom feels better we will try this for sure. I don’t know if her stomach can handle it right now.

  27. Hi! I made this tonight and it was a hit with my picky family. I have two teenagers and a hubby that is allergic to any and all fruit for finding a recipe that pleases all three of them if a difficult task. My daughter (14 yrs old) had 2nd and 3rd helpings. My hubby had 2nds. Even my 17 yr old son that doesn’t like his food to touch each other really enjoyed it. Thank you so much! I will be making this again for my family, I’m sure.

  28. I absolutely loved this! I cut the sour cream to 1/2 cup and used green enchilada sauce instead of salsa. My son and DIL loved it too! Ended up making it again the following week and taking it to my other son. Will definitely be making this again. Thanks!!

  29. After cooking the angel hair pasta or directions, does it get too mushy after making in oven for 30 minutes with the other ingredients?

  30. This was delicious. I just had some periodontal surgery and I can’t really chew much. This was perfect and filling. I was surprised at how much it made. Fed a family of four and there were leftovers.

  31. I just made this and it turned out great. My family loved it! Definitely making it again. Thank you so much for all of your great recipes! 🙂

  32. I meant to leave a comment on this a long time ago. This is one of the families favorite now. It really is delicious, easy, and fast to make. Only difference is I use an entire box of linguine. Great recipe!


  33. I made this tonight and loved it! So easy to do. I used a rotisserie chicken and homemade salsa – very good! My 7 year old ate it up and 4 year old who hates food took a couple of bites without fake gagging so that’s success in my book!

  34. OMG this is for sure a keeper!!!
    I just added one thing.. Roasted
    Garlic and everyone loved it!!
    Thank you so much!!!

  35. Made this for dinner tonight it was great. I used a rotisserie chicken. My husband and I both loved it!! My mom used to make chicken spaghetti but this was way better. Thanks for the wonderful recipe!!!

  36. Was just wondering if the Tyson grilled chicken has a weird texture? The other ready cooked. chicken strips I’ve tried did have a strange texture.

  37. I just made this tonight but when I was writing down the ingredients I needed I failed to see that needed two cans of the cream of chicken soup and I didn’t want to go back to the store ,so I used one can of cream of chicken and one can of cheddar cheese soup by Campbell’s that I had in my cabinet and it was amazing!! Otherwise I followed your recipe. Ty so much. My picky 15 yr old is super picky and she loved this!!!

  38. Made this tonight! We love it! Since there’s only 2 and 1/2 of us right now there’s SO much left over. Is it good to refrigerate and reheat?? I would love to have this for lunch tomorrow!

  39. Excellent!!! I have tried several chicken spaghetti recipes over the years and my family was never enthused! One was too cheesy (with Veleveeta)…one was too dry… This was perfect, and everyone loved it!!! Definitely a keeper for the recipe binder!

  40. Wow…this was SO delicious!!! Thanks for sharing the recipe 😉 I added extra cheese into the mix…I always end up doubling the amount of cheese that a recipe calls for….LOL

  41. How important is the foil while it bakes? I’m guessing it is only to keep it from browning up? I was going to make this tonight but realized I don’t have any foil

  42. Made this last night for my husband and I. Turned out DELICIOUS! Thank you for this easy and yummy recipe! Definitely a keeper!

  43. Looks really good!! I’m horrible at following directions though, I admit I tweaked it a bit. I swapped out one of the cans of cream of chicken soup for a can of Stokes green chili with chicken. I also added chili powder and used less cumin. I also didn’t have parsley so I added fresh chopped chives from the garden instead. Also, I really hate over cooked pasta so I heated up the soups, sour cream, spices, cheese, ect.. in their own pan first while the pasta is cooking. Then I will assemble it directly into the baking dish. That way the whole thing will only be in the oven just long enough to melt the cheese on top and won’t have to heat the mixture through. I’m hoping that by doing this the pasta won’t have a chance to get too soft.

    I’m hoping everyone loves it!! My hubby is from North Dakota (land of the hot dish) so I’m willing to bet that he will love this one! <3

  44. I was looking for an easy Cheesy Chicken Spaghetti recipe online when I found yours! I cooked it tonight and it was Devine! I followed your recipe to a T but instead of adding the Taco seasoning I added a heaping tablespoon of Ranch Dressing Mix. It was Fabulous! I also sprinkled in some black pepper when I mixed it all together. Oh and when I drained my spaghetti and dumped back in boiler I added a couple tablespoons of smart balance butter to keep the spaghetti from sticking together too much when I was mixed other ingredients. I guess I did Just a little tweeking myself. But will definitely cook this Easy Recipe again. Thank you Very Much for sharing with us all. ????

  45. I make this dish in the slow-cooker all the time, adding broccoli and diced tomatoes , corn, bell pepper, whatever you want. It never fails to please!

  46. This is my go-to meal for any meal train for families with new babies that I am a part of; even the pickiest of toddlers will want seconds. The only change I do is I buy a rotisserie chicken and shred all the meat off and use that! I think this next time, I’m going to add some broccoli. Thank you so much for creating and sharing this recipe!

  47. This was a great variation on the usual chicken spaghetti recipe and we all enjoyed it! Especially quick and easy for those times I am in a hurry. I will be using it down here in Australia to remind me of those potluck suppers, Suzanne

  48. Aww, man. Just popped this in the oven and Then realized I forgot the cream of chicken soup!! I’m sure it’ll still be tasty!

  49. This was delicious! I didn’t make any substitutes just followed the recipe. My very picky 11 year old daughter even liked it. Thank you for a quick delicious recipe. It was so good I texted the link to my mom.

  50. My substitutes:
    Frozen chicken fajita meat
    Frozen red, green pepper, onion
    Blend (chopped)
    Quick, easy, and oh so tasty!

  51. This is an absolutely delicious dish! I made it tonight with my husband and it has blown our minds. The only tweaks I made was that I didn’t have Mexican blend cheese so I used mild cheddar cheese, we made our chicken at home and I injected them with prego basil pesto ( it took one breast to make 2 cups) and shredded them and saved the rest of it for later this week meals. I chopped/minced the shredded chicken before I mixed it up and put just about a teaspoon of hidden valley ranch powder to it before we added the angel hair pasta. This is a huge hit and part of our dinner rotations. Thank you so much! I wish I could post a picture because it turned out beautiful too 🙂

  52. I just made this tonite for supper…….only thing I left out was taco seasoning. It is SIMPLY DELICIOUS.

  53. Love it! I cook some chicken breast in a slow cooker until it’s tender then shred it and add it to this recipe. The recipe is completely perfect and I don’t make any variations. Five stars!

  54. I was skeptical about the salsa and taco seasoning, but this was AMAZING. it gave it a deep interesting flavor that wasn’t overpowering. I made the recipe exactly as written except I added chopped jalapeno and mushrooms, and it was delicious!! My husband loved it with a side salad. It was exactly what we needed on a cold January night. This will be my new Go-To chicken spaghetti recipe. Thanks !

  55. I made this last night and it was amazing. I did not have salsa so I used Rotel tomatoes I had on hand and leftover rotisserie chicken. My husband and 7 year old daughter loved it and she’s a picky eater. Thank you for a great recipe.

  56. I’d love to make this but do not have sour cream. Due to the slippery roads I would rather not run out to the store. Do you think I could sub in some small curd cottage cheese (as like in baked spaghetti)?

  57. I’ve made other Chicken Spaghetti recipes and this by far has to be the best one yet!! Thanks for the recipe!!

  58. As I was reading through the ingredients they sounded very familiar. I realized I used these same exact ingredients to make my favorite chicken enchiladas! Take out the noodles and add tortillas and you have another delicious dinner!

  59. Made this for dinner last evening. I didn’t have salsa so I used diced tomatoes and added Cajun seasoning. this was a huge hit. I will be making this again.

  60. Where did you find the southwestern style chicken breast strips? I’m not finding them in any of our local grocery stores

    • I found it in the refrig. section where packaged mashed potatoes, pulled pork, etc. is. Along the area where cheese, bacon etc. is.

  61. I made made this tonight. I used a whole box of pasta, 2 cans of cream of mushroom soup (it’s what I had on hand), and I added diced green peppers. My family LOVED this and it even smelled divine!! I’m putting this into regular rotation. It is THAT good!!

  62. Last night was my first time making chicken spaghetti. I made it a night earlier for dinner the next day. It looked so good coming out of the oven. I have been waiting since lunch time today, to get home for dinner to see what it tastes like. DIVINE!!!! Definitely making sure to print the recipe in the event I cant access the recipe on my phone. We LOVED it!

  63. I made this and it is now my favorite recipe! Loved it, tasted delicious and even made it for our church monthly fellowship meal and they loved it too. Thank you!!!

  64. Hi I know I’m late to the show, but I wanted to tell you what I did with your delicious recipe. My nephews have been visiting us in TX from VA and we’ve done an early Thanksgiving and loads of Tex-Mex. so I used the remaining turkey went in this, but since they were a little burnt out in the taco flavor, I subbed Parmesan, real bacon bits and garlic salt. Topped it with Monterrey Jack and cheddar. So both your original and the adaptation are now in my recipe box. Thanks for an amazing and versatile recipe!

  65. I love this recipe! The first time I ever made this type of spaghetti I followed The Pioneer Woman’s recipe which is very similar but uses chopped veggies instead of salsa, and has a few different variations. This recipe has the exact changes I would have made myself, but saved me the time of trying to figure out just what it needed! The flavors are incredible. Instead of using two cans of cream of chicken, I use one can of cream of chicken and one can of cheddar cheese from the soup aisle. I also add extra shredded cheese…. but who doesn’t? Anyway, This is one of my FAVORITE recipes out there, it’s so easy and it reheats well…. I look forward to having it for lunch all week!!!

  66. We tried this tonight and it was delicious! I changed up the recipe a bit and chose to cut the chicken in strips on a bias. I also used egg noodles instead of angel hair pasta. It was delicious!

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