Description
This Best Chicken Spaghetti recipe is a comforting, cheesy casserole featuring tender cooked chicken, creamy cream of chicken soup, tangy salsa, and angel hair pasta. Baked to perfection with a golden Mexican cheese topping, it’s an easy, flavorful weeknight meal that serves 8.
Ingredients
Scale
Main 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
- 2 cups Mexican cheese blend, divided (1 cup for mixing, 1 cup for topping)
- 1 tablespoon taco seasoning
- Dried parsley (optional, for topping)
Instructions
- Preheat & Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and make cleanup easier.
- Cook Pasta: Bring a large pot of water to a boil. Add the angel hair pasta and cook according to package directions until al dente. Drain the pasta thoroughly to avoid excess moisture.
- Combine Ingredients: Return the drained pasta to the pot. Add the chopped cooked chicken, cream of chicken soup, salsa, sour cream, 1 cup of the Mexican cheese blend, and taco seasoning. Stir everything well until evenly combined and fully coated.
- Transfer & Top: Pour the combined mixture into the prepared baking dish. Evenly sprinkle the remaining 1 cup of Mexican cheese blend over the top. Optionally, add a sprinkle of dried parsley for color and garnish.
- Bake: Cover the baking dish with nonstick aluminum foil. Bake in the preheated oven for about 25 minutes, or until the casserole is hot, bubbly, and the cheese topping is melted and lightly golden.
Notes
- Use cooked rotisserie or leftover chicken for convenience.
- Angel hair pasta cooks quickly—do not overcook to avoid mushy casserole.
- Feel free to substitute cream of chicken soup with a homemade white sauce for a fresher taste.
- For extra spice, add jalapeños or hot salsa.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
