Name: THE BEST CHICKEN SPAGHETTI
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
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))

Jump to Recipe Print Recipe

5 from 110 votes

The Best Chicken Spaghetti recipe calls for sliced grilled chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese. 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:

So when I set about tweaking it, I thought I would switch out one of the cans of cream of chicken for a can of cream of onion or a can of cream of mushroom. Both of those were just not working. The mushroom didn’t really add much flavor and the onion was way too strong that it overpowered the other flavors.

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:

Thank Preheat oven to 350f degrees. Spray a 9×13 baking dish with nonstick cooking spray. Cook pasta according to package directions (remember, you are only using half the box of pasta).

cooked angel hair spaghetti pasta in a large pot

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).

chicken, salsa, cooked pasta, shredded cheese, cream of chicken soup, sour cream

Pour combined mixture into your prepared baking dish. Top with remaining cheese and a sprinkling of dried parsley.

shredded cheese on prepared chicken spaghetti in a casserole dish

Cover with nonstick aluminum foil.

Cook in the oven for about 25 minutes.

Creamy Cheese Chicken Spaghetti, finished with melted cheese on top

Enjoy!

THE BEST CHICKEN SPAGHETTI

This easy Creamy, Cheesy Chicken Spaghetti recipe calls for chicken, spaghetti, cream of chicken, salsa, sour cream and cheese. No Rotel!

5 from 110 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Chicken Spaghetti

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings:

Calories: 331kcal

Author: The Country Cook

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

You can purchase the pre-cooked or pre-grilled chicken in the refrigerated section and freezer sections of your grocery store to cut down on time.

Nutrition

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

CRAVING MORE RECIPES? TRY THESE POPULAR RECIPES!
FRIENDSHIP SPAGHETTI PIE
EASY BAKED SPAGHETTI (SPASAGNA)
CROCK POT MISSISSIPPI POT ROAST
EASY BAKED ZITI
SAUSAGE SPAGHETTI “CUPCAKES”
RITZ CHICKEN CASSEROLE
CROCK POT SWEDISH MEATBALLS

Comments

Kathy says
July 19, 2019 at 12:25 pm
I think any kind of noodle would work. Just make sure you don’t add much, as it could make it too dry.
Holly says
August 4, 2019 at 4:49 pm
Can you make this in an crockpot
- Brandie @ The Country Cook says
  August 7, 2019 at 11:33 am
  Hi Holly, I haven’t tested that out yet. I’m sorry!
Brittannie Dukes says
August 5, 2019 at 5:47 pm
Do you think velveeta cheese will work?
- TaNeal says
  August 5, 2019 at 7:45 pm
  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!
  - Brittannie Dukes says
    August 7, 2019 at 2:21 pm
    Thank you
- Brandie @ The Country Cook says
  August 7, 2019 at 11:30 am
  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.
  - Brittannie Dukes says
    August 7, 2019 at 2:18 pm
    Thank you
Brittannie Dukes says
August 7, 2019 at 3:57 pm

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
- Brandie @ The Country Cook says
  August 10, 2019 at 10:25 am
  Thank you so much Brittannie!!
Kendra says
August 10, 2019 at 10:56 am

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.
- Brandie @ The Country Cook says
  August 11, 2019 at 9:46 am
  Yay! Thanks so much for coming back to comment and review Kendra!
Kelley says
August 11, 2019 at 6:09 pm

My husband and I LOVE this recipe! It’s so easy and cheesy and delish!
- Brandie @ The Country Cook says
  August 13, 2019 at 6:58 pm
  Thank you so very much Kelley!!
Susan Lienhop says
August 13, 2019 at 8:14 pm

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!
- Brandie @ The Country Cook says
  August 15, 2019 at 3:52 pm
  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!
- Teresa says
  August 16, 2019 at 11:23 am
  Can you leave the sour cream out ?

« Older Comments

THE BEST CHICKEN SPAGHETTI (+Video)