The Best Chicken Spaghetti (+Video)
The Best Chicken Spaghetti recipe calls for sliced grilled chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese. No Rotel!
FAMILY FAVORITE EASY DINNER RECIPE
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
FREQUENTLY ASKED QUESTIONS:
I decided I would switch out the can of Rotel (which is basically tomatoes and green chiles that is in most recipes) and replace it with salsa. That really added some yummy flavors. I also think that bit of taco seasoning really creates a super flavorful dish!
Angel hair pasta does not have to be used. You can use thin spaghetti or regular spaghetti or even fettuccine noodles.
Save yourself some time by using precooked chicken. Whether it be rotisserie chicken or the cooked chicken that is sold in the deli department. This will make this meal come together easily!
Store them in a covered container in your fridge for up to 3 days.
Yep! It’s just important to cover it well to protect against freezer burn. It will freeze well for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- angel hair pasta – I tend to like the thinner angel hair pasta for this but you can use your favorite pasta here like regular spaghetti or fettuccine or linguine.
- cooked chicken – a store-bought rotisserie chicken or the fully cooked grilled chicken you find in the refrigerator section all make this so easy to put together and adds flavor!
- cream of chicken soup – you can also use cream of mushroom or even make your own homemade cream of chicken soup.
- salsa – my absolute favorite salsa is mild Herdez – it has the perfect flavor for this recipe but you can also use Rotel if that is what you prefer. I think salsa brings much more flavor though.
- sour cream – this is really going to add a lot of creaminess here. You could use plain Greek yogurt as well.
- Mexican cheese blend – I just pick up the store-bought pre shredded cheese but you can shred your own or use a different flavor blend.
- taco seasoning – you can use store-bought or make your own taco seasoning.
HOW TO MAKE CHICKEN SPAGHETTI:
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.)
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.)
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. Then enjoy!
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Originally published: June 2016
Updated and republished: April 2019
The Best Chicken Spaghetti (+Video)
Ingredients
- 8 ounce angel hair pasta (half of a 16 ounce box)
- 2 cups chopped, cooked chicken
- 2 (10 ounce) cans cream of chicken soup
- 1 cup salsa
- ½ cup sour cream
- 1 cup Mexican cheese blend, divided use
- 1 Tablespoon taco seasoning
- 1 cup Mexican cheese blend
- dried parsley for topping (optional)
Instructions
- Preheat oven to 350f degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook 8 ounce angel hair 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 2 cups chopped, cooked chicken, 2 (10 ounce) cans cream of chicken soup, 1 cup salsa, 1/2 cup sour cream, 1 cup Mexican cheese blend, and 1 Tablespoon taco seasoning.
- Stir well to combine (this will take a few minutes.)
- Pour combined mixture into your prepared baking dish.
- Top with 1 cup Mexican cheese blend 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
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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!
What can I substitute sour cream with? Don’t have any on hand but really want to make it!
Can this be frozen and thawed over night?
Made this for supper tonight. Oh goodness! Absolutely delicious!
I’ve made other Chicken Spaghetti recipes and this by far has to be the best one yet!! Thanks for the recipe!!
Was very good! Loved it!
Could I use regular spaghetti, I want to make it for grandkids, they love pasta.
Is the taco seasoning optional on this recipe?
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)?
I think it would be great. One of my favorite lasagne recipes uses cottage cheese instead of ricotta.
Can you make a double batch at freeze one?
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.
I forgot to rate – 5 stars !
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 !
One of the most delicious things I’ve ever eaten.
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!
I just made this tonite for supper…….only thing I left out was taco seasoning. It is SIMPLY DELICIOUS.
I only have one can of cream of chicken soup but I have a can of cream of celery soup. Any thoughts on using these instead?
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 🙂
My substitutes:
Frozen chicken fajita meat
Frozen red, green pepper, onion
Blend (chopped)
Quick, easy, and oh so tasty!
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.
Quick delicious and oh so creamy. My family loved it and the hubby Is sold.
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!
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
Do I need to cover it with aluminum foil? What will happen if I don’t?
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!