Chicken Spaghetti

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A new twist on your favorite pasta dinner! This easy recipe calls for chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese, making it the epitome of comfort food. Everyone will love Chicken Spaghetti!

Chicken Spaghetti recipe

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Easy Chicken Spaghetti

Have any of you ever tried Chicken Spaghetti before? I admit, I was hesitant to try this recipe because we’ve enjoyed our classic spaghetti recipe for so long which has red sauce and beef. Having said that, chicken + pasta is my favorite dinner combo, so we knew we had to try it out. I’m happy to report that the result was amazing (and SO EASY to make).

When you see the ingredients for this recipe, it will be so obvious as to why it was such a huge hit. The main ingredients are:

  • chicken
  • cream of chicken soup
  • salsa
  • sour cream
  • cheese

We were surprised that it had some spices in it (salsa, Mexican cheese, and taco seasoning), but we actually LOVED all the flavors! It wasn’t spicy at all, but instead of the Italian seasonings you’d expect in spaghetti, this had Mexican flavors that made this recipe so delicious!

Chicken Spaghetti Noodles

How to make Chicken Spaghetti

We love that this recipe is simple and quick. I also love that we always have these ingredients on hand all the time, which totally helps this busy mama. I’m thinking it would be easy to turn this into an easy skillet recipe instead of baking it, but either way you do it, I have a feeling you’ll love the recipe.

To make it, cook pasta according to package directions and drain.

Mix together cooked pasta, diced chicken (for all the info you need for baked chicken GO HERE), cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.

Pour into a 9×13 sprayed baking dish. Top with 1/2 cup cheese and chopped cilantro. Cover with foil and cook in the oven for 25 minutes or until cheese begins to bubble.

Easy Chicken Spaghetti

Can chicken spaghetti be frozen?

Yes, this makes a great freezer meal! Just prepare all the ingredients together and pour it into a freezer safe baking container. Top with the cheese. Cover with plastic wrap and tin foil and make sure it’s airtight and ready for the freezer. This can be kept in the freezer for up to 6 months. You can also cover it and keep it in the fridge until you’re ready to bake for up to two days.

How long does cooked chicken spaghetti last in the fridge?

You can keep your cooked chicken spaghetti leftovers in the fridge for 2-3 days. Be sure to place it in an air-tight container and reheat in the microwave.

How do you make crockpot chicken spaghetti?

Making chicken spaghetti in the crock pot is easy! You can even cook the chicken along with the rest of the ingredients instead of starting with cooked chicken.

  1. Combine uncooked chicken, cream of chicken soup, salsa, sour cream, 1 cup of the cheese, and taco seasoning in the crockpot.
  2. Cover and cook for 3-4 hours on high until the chicken is cooked through.
  3. Cook your spaghetti noodles.
  4. Pour in the cooked spaghetti noodles and remaining cheese.
  5. Toss everything together in the crockpot to mix and melt cheese.
  6. Cook for another 20-30 min on low and serve.

Either way you make it, it’s sure to be a hit!

Cheesy Chicken Spaghetti

Can’t wait to make this easy, cheesy, flavorful spaghetti again!

what to serve with chicken spaghetti:

For more spaghetti recipes, check out:

Chicken Spaghetti Recipe

5 from 7 votes

This easy recipe calls for chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese, making it the epitome of comfort food.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 243 kcal
Author Kristyn Merkley

Ingredients

  • 1 16 oz spaghetti noodles box
  • 2 cups cooked chicken diced
  • 2 (10 ounce) cans cream of chicken soup undiluted
  • 1 cup salsa
  • 1 cup sour cream
  • 2 cups Mexican cheese blend divided
  • 1 tsp taco seasoning
  • chopped cilantro

Instructions

  1. Preheat oven to 350 degrees.

  2. Cook pasta according to package directions; drain.

  3. Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.

  4. Pour into a 9x13 sprayed baking dish.

  5. Top with 1/2 cup cheese and chopped cilantro.

  6. Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.

Recipe Video

Adapted from The Country Cook.

BEST Chicken Spaghetti recipe

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. This sounds delicious! Question – how much pasta do you make with this; that info seems to be missing from the recipe.

  2. I made this last night and it was a hit! My husband and two little ones loved it. I am so thankful I found your page! You probably don’t realize what a blessing you are to so many who don’t know how to cook and because of you we can cook for our families! Thank you!!

  3. This recipe is delicious! I like to cook the chicken for the recipe in my instant pot with some salsa and taco seasoning, then I shred it.

  4. what a great version from regular spaghetti! it was a nice change from using a red sauce & hamburger meat. we love chicken in our home & my kids devoured this! we will be making again soon!

  5. I love that it was so easy to make. I don’t normally cook, my husband takes care of that part . My family of 5 loved it!! Mom was the best cook ever tonight!! Thank you

  6. Not your typical beef spaghetti but we like it just as much. We like the combination of chicken and pasta. Served with a salad and bread this makes a great dinner!

  7. Was planning on making this tonight, but only have one can of cream of chicken soup. Was wondering if maybe I could leave that out and sub in about half a can of water and half a block of cream cheese or even using an equal measure of sour cream instead of the second can of cream of chicken soup.