This easy Chicken Spaghetti is one of our go to dinners when we need something creamy, filling, and simple for busy nights. It is creamy, cheesy, and packed with tender chicken and spaghetti, plus a little salsa and taco seasoning to give it a fun twist that makes it feel different from the usual dinner rotation.
What makes this recipe so special is how simple it is to throw together with pantry staples, and it is perfect for feeding a family. Everything mixes in one bowl, bakes in a 9×13, and comes out bubbly and melty, exactly what you want on a busy night.or it.
If you love delicious dishes like this, you should also try Taco Casserole, Chicken Enchiladas, and Chicken Tetrazzini.
Why we think you’ll love it:
- Weeknight easy. Simple ingredients and quick prep make this perfect for busy evenings.
- Creamy and cheesy. A rich sauce and melty cheese make every bite comforting and filling.
- Feeds a crowd. Great for family dinners, leftovers, or sharing with friends.
- Make ahead friendly. Like most bakes, this recipe can be prepped ahead of time, which is just one more reason why we love it!
Chicken Spaghetti Ingredients
- Spaghetti noodles (1 sixteen ounce box): Creates the hearty base that holds the creamy sauce and chicken.
- Cooked chicken diced (2 cups): Adds protein and makes the dish filling. Rotisserie chicken works great for convenience.
- Cream of chicken soup undiluted (2 ten ounce cans): Forms the creamy base of the sauce and adds savory flavor.
- Salsa (1 cup): Brings flavor and a slight kick that keeps the dish from feeling too heavy. Use mild or medium depending on preference.
- Sour cream (1 cup): Adds tang and smooth creaminess to balance the flavors.
- Mexican cheese blend divided (2 cups): Melts into the dish and on top for a cheesy finish. A blend adds extra flavor. Mexican cheese blend contains Monterey Jack, sharp cheddar cheese, Queso, and Asadero cheeses. You can also add Parmesan cheese, mozzarella cheese, or Pepper Jack cheese, or a mix.
- Taco seasoning (1 teaspoon): Adds a subtle seasoning boost with a hint of spice.
- Chopped cilantro: Adds fresh flavor and color as a garnish. Optional but recommended.
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 1ยฝ cups cheese. Stir to combine.
BAKE. Pour into a 9×13 sprayed casserole dish. Top with ยฝ cup cheese and chopped cilantro. Cover with foil and cook in the oven for 25 minutes, or until cheese begins to bubble.
Kristyn’s Recipe Tips
- Use rotisserie chicken or frozen oven baked chicken to save time and add extra flavor.
- Add diced green chilies for a little extra flavor without too much heat.
- Stick to additions that have complementary flavors. Add some spice with sliced jalapeรฑos, red pepper flakes, and green chilies. Add veggies like mushrooms, bell peppers, and diced tomatoes.
- Crockpot directions. Combine uncooked chicken, cream of chicken soup, salsa, sour cream, 1 cup of cheese, and taco seasoning in the crockpot. Cover and cook for 3-4 hours on high until the chicken is cooked through. Cook your spaghetti noodles al dente. Pour in the cooked spaghetti noodles and the remaining cheese. Toss everything together in the crockpot to mix and melt cheese. Cook for another 20-30 min on low and serve.
Chicken Spaghetti Recipe
Video
Ingredients
- 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
Instructions
- Preheat oven to 350ยฐF.
- Cook pasta according to package directions; drain.
- Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1ยฝ cups of your cheese. Stir to combine.
- Pour into a 9×13 sprayed baking dish.
- Top with ยฝ cup cheese and chopped cilantro.
- Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.
Notes
- Use rotisserie chicken or frozen oven baked chicken to save time and add extra flavor.
- Do not overcook the pasta since it will continue to cook in the oven.
- Add diced green chilies for a little extra flavor without too much heat.
- Let the casserole sit for a few minutes before serving so it sets up nicely.
- This dish can be assembled ahead and stored in the fridge until ready to bake for an easy dinner.
- Stick to additions that have complementary flavors. Add some spice with sliced jalapenos, red pepper flakes, and green chilies. Add veggies like mushrooms, bell peppers, and diced tomatoes.
- 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 mix.
- Crockpot directions. Combine uncooked chicken, cream of chicken soup, salsa, sour cream, 1 cup of cheese, and taco seasoning in the crockpot. Cover and cook for 3-4 hours on high until the chicken is cooked through. Cook your spaghetti noodles al dente. Pour in the cooked spaghetti noodles and the remaining cheese. Toss everything together in the crockpot to mix and melt cheese. Cook for another 20-30 min on low and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
To make it ahead without freezing, assemble it, cover it, and keep it in the fridge for up to two days until youโre ready to bake.
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.
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 and freeze for up to 6 months.
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Adapted from The Country Cook.
This recipe was first shared March, 2018.
I wasn้ฅๆช expecting much, but this turned out great…. Great mix of information and simplicity. ้ฆๆชช
I am really glad you found it helpful and easy to follow. ๐
try it with bacon bits topped.
I am making this for a school project i was just wondering how many people this feeds up to.
How would you cook after frozen? I have this recipe in my freezer and would like to prepare it tomorrow night.
I would put it in the fridge and let it thaw overnight. Then you can follow the instructions for baking.