With just 10 minutes of prep time, and easy-to-find ingredients like cream of chicken soup, salsa, sour cream (or Mexican crema), taco seasoning, Mexican cheese blend, and chicken broth, you can transform your chicken and spaghetti dinner into a cheesy, zesty, masterpiece!
Make Ahead Instructions
If you need to make this dish ahead of time, I recommend making the sauce by mixing the soup, salsa, sour cream, chicken broth, half of the cheese, and taco seasoning ahead of time.
Mix in the chopped chicken and store in an airtight container in the fridge the night before.
When ready to bake, cook the spaghetti, mix with the sauce and chicken, top with the remaining cheese, and bake.
You can also store the unbaked casserole in the fridge overnight, and bake when ready to serve.
Store Chicken Spaghetti Recipe
You can store any leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water before reheating in the microwave.
Freeze Chicken Spaghetti Recipe
Yes, you can freeze it unbaked for up to 4 months. Cover tightly with two layers of plastic wrap and one of foil, and freeze. Let it thaw in the fridge overnight, come to room temperature for about 30 minutes on the counter, and bake.
Variations and Substitutions
- You can add veggies like frozen carrots and peas to make it a complete meal.
- Use your favorite pasta, it can even be short pasta.
- Use leftover rotisserie chicken for convenience!
- If you don’t have a Mexican cheese blend, use the melty cheese you have on hand. Cheddar and mozzarella work really well.
Quick & Easy Best Chicken Spaghetti Recipe
Ingredients
- 12 oz spaghetti or angel hair pasta
- 2 cups cooked chicken, cubed
- 2- 10.5 oz cans cream of chicken soup
- 1 cup salsa
- ¾ cup Mexican crema or sour cream
- ¼ cup chicken broth
- 2 cups shredded Mexican cheese blend, divided
- 1 ½ tbsp taco seasoning
- 1 tbsp fresh parsley, plus more for serving
- Freshly ground pepper
Instructions
- Preheat the oven to 350 F and spray a 9x13-inch baking dish with cooking spray.
- Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain and set aside.
- MIx the cream of chicken soup, salsa, Mexican crema, chicken broth, one cup of shredded Mexican cheese blend, taco seasoning, and pepper in a large bowl until well combined. Gently mix in the cooked spaghetti and chicken until well combined.
- Transfer the mixture to the greased baking dish, sprinkle the remaining cup of shredded cheese evenly on top, and bake for 25 mins. Serve with freshly chopped parsley on top.
Notes
- Be gentle when combining the pasta and chicken into the sauce so the pasta doesn’t break too much.
- If you feel the sauce is a bit thick, you can add a bit of water to make it thinner.
Nutrition
Frequently Asked Questions about Chicken Spaghetti
1. Can I Make This Recipe With Short Pasta Instead Of Spaghetti?
Absolutely! You can make this recipe with any pasta shape you have on hand!
2. How Can I Make This Dish Less Spicy?
When choosing the salsa, opt for a mild one. This way you reduce the amount of heat as much as possible.
3. What If I Don’t Have Taco Seasoning?
Taco seasoning is made with chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, and salt. You can add a pinch of cayenne for heat if desired.
