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Chicken spaghetti is a new twist on your favorite pasta dinner! This dish is creamy + cheesy, making it the epitome of comfort food.
Chicken in Spaghetti? YES WAY!
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.
We were surprised that it had some spice (salsa, Mexican cheese, and Taco Seasoning), but we actually LOVED all the flavors!
It wasn’t too spicy at all, but instead of the Italian seasonings you’d expect in spaghetti, this had Mexican flavors that made this recipe so delicious!
How to make Chicken Spaghetti
This chicken spaghetti recipe is a simple family-friendly dinner!
PASTA. Cook pasta according to package directions and drain.
MIX. Combine cooked pasta, diced chicken, cream of chicken soup, Salsa, sour cream, taco seasoning, and 1½ cups cheese. Stir to combine.
BAKE. Pour into a 9×13 sprayed casserole dish. Top with ½ cup cheese and chopped cilantro. Cover with foil and cook in the oven for 25 minutes, or until cheese begins to bubble.
Change up the flavors of this easy chicken spaghetti recipe by adding some spice or veggies!
Chicken. To create this cheesy chicken spaghetti, choose from this great Oven Baked Chicken, a rotisserie chicken, or purchase a package of cooked diced chicken from the refrigerated section of the grocery store. If you wish, replace the chicken with turkey.
Variations. Since this chicken spaghetti bake has Mexican flavors, you’ll want to stick to additions that have complementary flavors. Flavor to taste.
- Classics: salt, pepper, onion, and garlic
- Add some spice: sliced jalapenos, red pepper flakes, and green chilies
- Veggies: mushrooms, bell peppers, and diced tomatoes
IN THE CROCKPOT
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.
MIX. Combine uncooked chicken, cream of chicken soup, salsa, sour cream, 1 cup of cheese, and taco seasoning in the crockpot.
HEAT. Cover and cook for 3-4 hours on high until the chicken is cooked through.
PASTA. Cook your spaghetti noodles. Pour in the cooked spaghetti noodles and the remaining cheese.
CHEESE. Toss everything together in the crockpot to mix and melt cheese. Cook for another 20-30 min on low and serve.
Either way you make it, it’s sure to be a hit!
a perfect MAKe-ahead meal
Chicken Spaghetti makes a great freezer meal!
Make it ahead of time. If you want to make it ahead without freezing, assemble it, cover it, and keep it in the fridge for up to two days until you’re ready to bake.
FREEZE. Prepare the chicken spaghetti casserole, and pour it into a freezer-safe baking container. Top with the cheese. Cover with plastic wrap and aluminum foil. Make sure it’s airtight and ready for the freezer. This can be kept in the freezer for up to 6 months.
STORE. Keep leftover chicken spaghetti in the fridge for 2-3 days. Be sure to place leftovers in an air-tight container and reheat it in the microwave.
Can’t wait to make this easy, cheesy, flavorful spaghetti again!
what to serve with chicken spaghetti:
This is an optional step but is a great way to infuse flavor directly into the pasta. Bring the water to a boil and add 1 tablespoon of salt. Add the pasta and cook until al dente. Drain and use in the casserole.
When it comes to cooking chicken breast or thighs for chicken spaghetti, there are a few options that yield delicious results. Some popular methods are to bake or roast the chicken in the oven, use a rotisserie chicken, or you can purchase a package of cooked diced chicken from the grocery store if you’re looking to save time.
I used a delicious Mexican cheese blend which contains Monterey Jack, sharp cheddar cheese, queso, and Asadero cheeses. You can also add Parmesan cheese, mozzarella cheese, or Pepper Jack cheese or a mixture, depending on what overall flavor you are going for.
For More Spaghetti Recipes, Check Out:
Chicken Spaghetti Recipe
- 1 (16-ounce) box spaghetti noodles
- 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 teaspoon taco seasoning
- chopped cilantro
- Preheat oven to 350°F.
- Cook pasta according to package directions; drain.
- Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1½ cups of your cheese. Stir to combine.
- Pour into a 9×13 sprayed baking dish.
- Top with ½cup cheese and chopped cilantro.
- Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from The Country Cook.