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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.
All my kids love Spaghetti and when we like to switch it up we make this chicken spaghetti, Spaghetti Casserole or even Spaghetti Pie!
We love Chicken Spaghetti!
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. And we LOVE it – here’s why:
- EASY. This recipe comes together in minutes and is prepped quickly and simply.
- DELICIOUS. With all the flavors of cheese, sour cream, salsa, chicken and pasta – this recipe is very tasty and loved by the whole family.
- MAKE AHEAD MEAL. Like most bakes, this recipe can be prepped ahead of time, which is just one more reason why we love it!
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.
IN THE CROCKPOT
Making chicken spaghetti in the crock pot is easy!
- 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 al dente. 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.
Recipe tips
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. 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
a perfect MAKe-ahead 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 and freeze 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.
Recipe FAQ
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.
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.
For more Spaghetti Recipes:
Chicken Spaghetti Recipe
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 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from The Country Cook.
I love this spaghetti variation. It’s perfect for kids!
This recipe is so creamy and delicious – definitely going to add to my regular rotation!
Such a yummy alternative to traditional spaghetti! We love that it is creamy and a little spicy!
I love this Mexican twist on an Italian classic!
Yay!! So glad you enjoy the recipe!
Definitely one of the best recipes I have ever made. I’ve made this four times just for myself.
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.
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 is a family favorite! I always make it in the crockpot and it comes out perfectly every time.
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.
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