The Best Chicken Spaghetti recipe calls for sliced grilled chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese.
THE BEST CHICKEN SPAGHETTI RECIPE EVER!
This recipe is one I’ve been meaning to share for a while but it needed some tweaking. The original recipe I had for it was, well, kinda bland. I kept thinking that it needed a little more kick of flavor but I still wanted it simple to make. This recipe makes enough to feed your family and still have enough for leftovers. 
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THE BEST CHICKEN SPAGHETTI
So, I decided I would switch out the can of Rotel (which is basically tomatoes and green chiles) and replace it with salsa. Now I was onto something! That really added some yummy flavors. With just a bit of TACO SEASONING added – it took this dish from bland to BOOM!! Cris at Recipes that Crock has a delicious CROCK POT CHICKEN SPAGHETTI that inspires me to test this dish in a slow cooker!
WHAT YOU’LL NEED:
angel hair pasta
diced, cooked chicken*
cream of chicken soup
salsa
sour cream
Mexican cheese blend
taco seasoning
dried parsley, for topping (optional)
*Cook’s Notes: For the chicken, to make it quicker, you can use a store-bought rotisserie chicken or the pre-cooked/pre-grilled chicken in the refrigerated section and freezer sections of your grocery store. I love Tyson’s Grilled & Ready Southwestern Style Chicken Breast Strips!
THE BEST CHICKEN SPAGHETTI RECIPE:
Once pasta is cooked, drain well. Place pasta back into the pot (with heat turned off). Add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning. Stir well to combine (this will take a few minutes).
Enjoy!
THE BEST CHICKEN SPAGHETTI
Ingredients
- 8 oz angel hair pasta (1/2 of a 16 oz. box)
- 2 cups chopped, cooked chicken
- 2 (10 oz) cans cream of chicken soup
- 1 cup salsa
- 1 cup sour cream
- 2 cups Mexican cheese blend, divided use
- 1 tbsp taco seasoning
- dried parsley, for topping (optional)
Instructions
- Preheat oven to 350f degrees.
- Spray a 9x13 baking dish with nonstick cooking spray.
- Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.)
- Once pasta is cooked, drain well.
- Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
- Stir well to combine (this will take a few minutes.)
- Pour combined mixture into your prepared baking dish.
- Top with remaining cheese and a sprinkling of dried parsley.
- Cover with nonstick aluminum foil.
- Cook in the oven for about 25 minutes (until hot and bubbly.)
Video
Notes
Nutrition
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I think any kind of noodle would work. Just make sure you don’t add much, as it could make it too dry.
Can you make this in an crockpot
Hi Holly, I haven’t tested that out yet. I’m sorry!
Yes! I made it in crockpot today, cooking noodles separately. Turned out just fine, in my opinion.
Do you think velveeta cheese will work?
I make mine with Velveeta mixed in and its just as creamy and delicious. I add the shredded cheese on top to extra cheesiness! Great dish!
Thank you
I don’t see why not. Just make sure you shred it and not cut it up into chunks. It won’t distribute properly that way.
Thank you
Condensed soup or regular can of soup?
Honestly didn’t take long to make and a really easy dish I subbed shredded pack cheese for velveeta and it turned out great everyone has had more than one helping
Will be making this again soon
Thank you so much Brittannie!!
My family loves this recipe and it is difficult to find something everyone likes! The salsa is a genius addition, giving it a little extra kick.
Yay! Thanks so much for coming back to comment and review Kendra!
My husband and I LOVE this recipe! It’s so easy and cheesy and delish!
Thank you so very much Kelley!!
This is my favorite casserole recipe! I call it Mexican spaghetti because I use refrigerated salsa and plenty of Mexican blend cheese. We like it with sweet cornbread!
That sounds perfect Susan! Thanks so much for coming back to comment. Whenever someone asks which recipe I most enjoy on my website, I always put this one at the top – thank you!
Can you leave the sour cream out ?
Can you leave the salsa out? Or substitute something without tomatoes?
I haven’t made this yet…I’m a new follower, making Brandie’s Pecan Pie today for our son’s birthday dinner…BUT…if it were me on this recipe, I would maybe sub out canned or jarred chilis or jalapeño peppers? The ones that are pickled but still spicy? I have a chicken/cheese enchilada recipe that uses them and it gives it a nice kick without being too hot for even kids..
~Kat
As I said this really looks great and even my “SERVICE DOGGIE” will eat this, she loves chicken and a bit of pasta, and the rest of the ingredients that is in the recipe…
Thank you so very much Marie!
This truly is the BEST chicken spaghetti recipe!! A meal the entire family loves and raves over. Comfort food at its best. ❤️
Thank you so much Mary!!
Can this be made ahead of time?
You sure can. 🙂
Has anyone froze any leftovers?
I have made this several times and have been tweaking it each time. . My friend whom I give several portions to each time I make it says it is the best he has ever had and his family agrees with him. I use sliced mushrooms and a half pack of sun dried tomatoes browned in butter, (Since I make my chicken ahead of time using a pulled chicken crock pot recipe I found on line, then I vacuum pack 3 cups per package and freeze for when I need it) I thaw the package in the refrigerator and when I have browned the mushrooms and softened the dried tomatoes I add the chicken to that and heat the chicken then I set the covered pan aside till I am ready to add it to the noodles. I also break the noodles (I use either linguine or thin spaghetti) into 3rds, this makes it much easier to serve nice square individual portions and to eat. Other than that I follow your recipe. If I have enough I freeze and vacuum pack any left over squares and it makes a nice quick meal for me when I don’t want to cook. I just thaw and remove from package and heat it up in the microwave. Thanks again. By the way I have never had chicken spaghetti till this year (way past 70). It is great.
Thanks so much for taking the time to come back and leave such great feedback Tom!
Absolutely LOVE this recipe!!! My daughter and I make this regularly subbing out spaghetti squash for the pasta… we could literally eat this for breakfast, lunch and dinner!! Thank you so much for sharing!!
Hi Tamie! I am so happy you mentioned the spaghetti squash. I had a few people ask about that on social media and I honestly wasn’t sure since I hadn’t tried it. So thank you so much!!
I’m doubling my noodles, so do I double my other ingredients? I have a large family to feed and can’t wait to try this!
Hi Jamie, I would say yes. You don’t want to lose any of that other good flavor by adding more noodles. 🙂
I made this and thought it was great, very creamy. It was a little spicy. What would the best way to cut out a little spice?
Hi Vickie, the spice will depend on the kind of salsa you are using. So make sure you purchase a very mild salsa. 🙂