Introduction

This Chicken Spaghetti is a creamy, cheesy, and comforting casserole that’s perfect for busy weeknights. With tender chicken, flavorful salsa, and melted Mexican cheese, it combines simple ingredients into a satisfying meal everyone will love.

A white dish filled with creamy spaghetti mixed with pieces of white chicken and small red tomato chunks. The top layer shows melted yellow cheese and green parsley sprinkled over the pasta, giving it a fresh touch. The creamy sauce coats the spaghetti with a light orange tint, and a wooden spoon rests inside the dish, partly lifting some pasta. The sides of the dish show smears of the sauce, indicating it has been baked or cooked in the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

2 (10.5 ounce) cans cream of chicken soup
1 cup salsa

1/2 cup sour cream
1 cup Mexican cheese blend, divided use

1 tablespoon taco seasoning
Dried parsley (for topping, optional)

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.

Step 2: Cook the angel hair pasta according to package directions. Drain well and return the pasta to the pot.
Step 3: Add the chopped cooked chicken, cream of chicken soup, salsa, sour cream, 1 cup of the Mexican cheese blend (reserve the other 1 cup), and taco seasoning to the pot with pasta.
Step 4: Stir the mixture thoroughly until all ingredients are well combined. This may take a few minutes to ensure even mixing.

Step 5: Pour the combined mixture into the prepared baking dish and spread evenly.
Step 6: Sprinkle the remaining 1 cup of Mexican cheese blend evenly over the top of the casserole.
Step 7: Cover the dish with nonstick aluminum foil and bake for about 25 minutes, or until the casserole is hot and bubbly.

Step 8: Optional: Sprinkle with dried parsley before serving for a touch of color and flavor.

Tips & Variations

For extra flavor, try adding a diced green chili or jalapeño to the mixture before baking.
Use rotisserie chicken for a quick and easy shortcut.

Substitute cream of mushroom soup if you prefer a different flavor base.
Top with crushed tortilla chips after baking for added crunch.
Use a blend of cheddar and Monterey Jack cheese if Mexican cheese blend isn’t available.

Storage

Store leftover chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered in a 350°F oven until heated through. Avoid freezing as the sour cream can separate upon thawing.

How to Serve

The image shows three white plates of creamy spaghetti with chunks of light brown chicken and small pieces of red tomatoes mixed in. The spaghetti is coated in a smooth, light orange creamy sauce with a few green herb sprinkles on top. The plate in front is the closest to the camera with a fork lifting some spaghetti on the right side. The other two plates with similar servings are placed slightly blurred in the background on a white marbled surface. A green and white cloth is partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute spaghetti, rotini, or penne if you prefer a different texture or shape. Just adjust the cooking time according to the pasta used.

Is it necessary to cover the casserole while baking?

Covering with foil helps keep the moisture in so the casserole stays creamy and doesn’t dry out. You can remove the foil during the last few minutes of baking if you want the cheese topping to brown slightly.