The Best Chicken Spaghetti recipe calls for sliced grilled chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese. No Rotel!
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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Thanks for the recipe! It’s the bomb! My husband and I liked it better then the one I do with Velveeta and Rotel. It’s a keeper in my household.
Woo hoo!! Love it!! Thank you so very much Beverly!
This was my first time preparing and eating Chicken Spaghetti. My family loved it. I loved how easy the recipe came together. I used thin spaghetti instead of “Angel Hair” because that was what was in my pantry.
Making this tonight! Looks and smells delicious. I was planning on freezing half to eat later. How would you cook the frozen portion?
I make this recipe minus the chicken and it is wonderful!
I haven’t tried this yet, and this may sound dumb, but is this a garlic bread kinda chicken spaghetti? Or more of a Mexican dish?
Hi Tiffany! Nope – doesn’t sound dumb. I get what you mean. This definitely has more of a Mexican-inspired flavor. Hope that helps!
If I don’t have sour cream in my fridge will the recipe work without it?
Hi Taylor – you’ll lose some of the creaminess. Do you have any Greek yogurt by any chance?
Hey, can I use cream of mushroom instead or cream of chicken? Thanks!