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The Best Chicken Spaghetti (+Video) Recipe

The Best Chicken Spaghetti

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4.5 from 105 reviews

This easy Chicken Spaghetti recipe brings together tender shredded chicken, creamy soup, tangy salsa, sour cream, and melty cheese, all tossed with perfectly cooked angel hair pasta and a hint of taco seasoning. It’s a comforting, crowd-pleasing casserole that’s simple to prepare and always a hit at the dinner table.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Pasta & Protein

  • 8 ounces angel hair pasta (half of a 16 ounce box)
  • 2 cups chopped, cooked chicken

Sauces & Dairy

  • 2 (10.5 ounce) cans cream of chicken soup
  • 1 cup salsa
  • 1/2 cup sour cream
  • 1 cup Mexican cheese blend, divided use

Seasoning & Topping

  • 1 tablespoon taco seasoning
  • 1 cup Mexican cheese blend (for topping)
  • Dried parsley (for topping, optional)

Instructions

  1. Preheat & Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to keep cleanup easy and your casserole from sticking.
  2. Cook Pasta: Bring a large pot of water to a boil and cook 8 ounces of angel hair pasta according to package directions. Drain pasta thoroughly when finished.
  3. Combine Ingredients: Place the drained pasta back into the pot. Add 2 cups chopped, cooked chicken, 2 cans of cream of chicken soup, 1 cup salsa, 1/2 cup sour cream, 1 cup of the Mexican cheese blend, and 1 tablespoon taco seasoning. Stir well until everything is thoroughly combined and evenly coated.
  4. Transfer & Top: Pour the combined mixture into the prepared baking dish. Sprinkle the remaining 1 cup of Mexican cheese blend evenly over the top. If desired, add a sprinkling of dried parsley for a pop of color.
  5. Bake: Cover the dish with nonstick aluminum foil. Bake in the preheated oven for about 25 minutes, or until hot and bubbly and the cheese is melted and lightly golden.

Notes

  • For a shortcut, use rotisserie chicken or leftover baked chicken for the chopped chicken.
  • Swap salsa for diced tomatoes with green chilies for a milder flavor.
  • Substitute cream of mushroom or cream of celery soup for a different twist.
  • You can use any shredded cheese you enjoy in place of the Mexican cheese blend.
  • This dish freezes well before baking—just cover tightly and freeze for up to 2 months.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main-course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1/8th of recipe
  • Calories: 331
  • Sugar: 3g
  • Sodium: 496mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 16g
  • Cholesterol: 55mg

Find it online: https://sophiasplate.com/the-best-chicken-spaghetti-video-recipe/