Chicken Spaghetti is a new twist on your favorite pasta dinner! This dish is creamy + cheesy, making it the epitome of comfort food.
All my kids love Spaghetti (what kid doesn’t), but it’s nice to switch it up once in a while! Whenever we need some variety, we like to make this Chicken Spaghetti, Baked Spaghetti, or even Spaghetti Chili!
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.
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).
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
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.
Chicken. To create this easy Chicken Spaghetti recipe, you can 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 has Mexican flavors, you’ll want to stick to additions that have complimentary flavors.
- Classics: salt, pepper, onion and garlic
- Add some spice: sliced jalapenos, red pepper flakes, and green chilis
- Veggies: mushrooms, bell peppers, 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 the 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 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 ahead of time. If you want to make ahead without freezing, assemble it, cover, and keep it in the fridge for up to two days until you’re ready to bake.
FREEZE. Prepare the Chicken Spaghetti, and pour into a freezer safe baking container. Top with the cheese. Cover with plastic wrap and tin 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 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.
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
- 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
- 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 1 ½ cup of your cheese. Stir to combine.
- Pour into a 9×13 sprayed baking dish.
- Top with ½ cup cheese and chopped cilantro.
- Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.
Adapted from The Country Cook.
I wasn’t too sure about this at first. My 6 year old chose this out of the list so I made it. I tweaked the recipe slightly to my liking as I do with all recipes. I added diced yellow onion and diced jalapeños to the mix and an extra can of cream of chicken. This came out so good. Will definitely be added to list of regular meals
Can you make this the day before and cook the next day?
Absolutely! It should last in the fridge for about 2 days before needing to cook it.
This is a family favorite! I always make it in the crockpot and it comes out perfectly every time.
This was awesome! I made homemade cream of chicken soup, added some onion and a can of green chiles. Happy there are leftovers!
Yum!! Bet it was super with the homemade cream of chicken. Thanks for sharing!
This recipe was excellent. I couldn’t stop eating it My husband and I thought it was great. I’m going to keep in my recipe box of favorites.
Definitely one of the best recipes I have ever made. I’ve made this four times just for myself.
I love this Mexican twist on an Italian classic!
Yay!! So glad you enjoy the recipe!
Such a yummy alternative to traditional spaghetti! We love that it is creamy and a little spicy!
This recipe is so creamy and delicious – definitely going to add to my regular rotation!
I love this spaghetti variation. It’s perfect for kids!
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