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. With just a bit of TACO SEASONING added - it took this dish from bland to boom! But you can use Rotel if you have your heart set on it.
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!
INGREDIENTS FOR CHICKEN SPAGHETTI: (FULL RECIPE AT THE BOTTOM OF THE POST)
- angel hair pasta
- cooked chicken
- cream of chicken soup
- salsa
- sour cream
- Mexican cheese blend
- taco seasoning
- dried parsley, for topping (optional)
HOW TO MAKE THE BEST CHICKEN SPAGHETTI:
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 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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The Best Chicken Spaghetti
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
- 1 cup sour cream
- 2 cups Mexican cheese blend, divided use
- 1 Tablespoon 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
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 can vary quite a bit depending on which brands were used.
Originally published: June 2016
Updated and republished: April 2019
Victoria
Very good. I will make it again but I might use a little less cheese.
Cynthia Thedford
I made this for dinner today and my husband loved it! It was delicious! Can't wait to have leftovers tomorrow night!
Brandie @ The Country Cook
Yay!! Thank. you so much Cynthia!
Barb
This recipe is delicious. Is it freezable?
Brandie @ The Country Cook
It sure is!
Amy
Best baked chicken spaghetti recipe I’ve ever made! Crowd pleaser!
Ginger
Seriously the best chicken spaghetti!! Tasted so much better than the ones that just used velveeta and Rotel! My new go to for chicken spaghetti.
Terrie Leidholdt
Made it exactly like recipe states we added a little bit of Texas Pete and Parmesan it was delicious!!!! I used mild pace. I boiled 2 skinless boneless chicken breast, then cubed it. Easy clean up!!
Sheila C
I made this last night for a family get together. I doubled the recipe, making two 9x13 pans of it, adding diced jalapenos from a jar to one of the pans. This recipe turned out really good, and the jalapeno one went over big. This is definitely a keeper. I printed it and added it to my cookbook.
Patti smith
I used a cut up rotisserie chicken and Mrs Renfros habanero salsa . It is now a favorite at my house .
Darron Newton
Tried it and it was very good and easy to make. Would suggest adding a brick of cream cheese to it for even more creamier cheese.
Sally Stip
Its just me and my hubby so, I halved the recipe and placed it in an 8x8 and it turned out fantastic!
First time I've made chicken spaghetti and this is been added to the rotation.
Angie
Good, and easy to make. I used left over chicken.
Deb
I love this recipe! It is one of my favorites. It has so much flavor and it freezes very well!
Suzanne Morrison
This chicken spaghetti is excellent. Even my husband (who is not a spaghetti fan) loved it! He even asked to have the leftovers for lunch the next day. I definitely recommend.
Brandie @ The Country Cook
Yay for pleasing picky eaters - ha! Thank you so very much Suzanne!!
Rosie
I followed the recipe ingredients, but made it in a crock pot since ovens are not common in China. I cooked 2 chicken breasts with broth and butter for 2.5 hours on low. Then I added cooked spaghetti and all other ingredients (only 1 can of cream of chicken though). It was so creamy and delicious I stuffed myself. This is the first time I made chicken spaghetti. So happy to make good comfort food which I miss .
Deanne
My husband is super picky and this is the only dish he has given in a year with his "seal of approval".....asks for it every week and LOVES it....easy to make. I substitute Chikn strips by Morningstar or Gardein, and use low fat sour cream. Big hit!
Sue
I love this dish so easy and so delicious,going to try your new get tonight5 star
Sharon
The casserole was delicious!!! I added an extra cup of chicken, used regular spaghetti (not angel hair), and different seasonings instead of taco. In other words, I used what I had at home:) I will definitely make this again!!!
Brandie @ The Country Cook
Ha! I love tat you made it your own Sharon! Thanks so much for coming back to comment!
Marianne
My 19 year old son made this tonight! It was awesome!
Score!
Due to getting a late start on dinner last night I did a Hail Mary. I Googled "meals to cook with chicken breast," this one was the 1st to pop up, I just so happen to have all the ingredients & without reading the steps I started on it. It ended up being super easy & before we even finished my kids asked if we could fix it again. SCORE!
Sarah
Hey, can I use cream of mushroom instead or cream of chicken? Thanks!
Taylor
If I don’t have sour cream in my fridge will the recipe work without it?
Brandie @ The Country Cook
Hi Taylor - you'll lose some of the creaminess. Do you have any Greek yogurt by any chance?
Tiffany
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?
Brandie @ The Country Cook
Hi Tiffany! Nope - doesn't sound dumb. I get what you mean. This definitely has more of a Mexican-inspired flavor. Hope that helps!
sixpaklady
I make this recipe minus the chicken and it is wonderful!
Rebecca
Making this tonight! Looks and smells delicious. I was planning on freezing half to eat later. How would you cook the frozen portion?
Sheridan
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.
Beverly
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.
Brandie @ The Country Cook
Woo hoo!! Love it!! Thank you so very much Beverly!