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.
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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
Mexican cheese blend
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:
THE BEST CHICKEN SPAGHETTI
- 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)
- 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.)
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