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This easy Chicken Spaghetti Recipe is made with rotisserie chicken, cream of chicken soup, shredded cheese, and a few simple ingredients. Creamy, cheesy, and full of flavor, this family favorite casserole is simple to prepare and perfect for busy weeknights.
This chicken spaghetti recipe has been a big family favorite for years. It’s creamy and cheesy and loaded with diced (or shredded) rotisserie chicken. Taco seasoning and salsa give it a big boost of flavor. It definitely falls into the “kid-friendly and mom-approved” category!
My favorite thing, besides the fact that everyone loves it, is that it’s super simple to make. It’s just a handful of ingredients combined in a bowl and transferred to a casserole dish then baked until the cheese is nice and gooey. As a bonus, it makes an EXCELLENT freezer meal!
If you love easy pasta dinners, try my baked spaghetti, million dollar spaghetti, and spaghetti pie next.
Why This Chicken Spaghetti Recipe Is A Family Favorite
- Quick & easy prep. Using rotisserie chicken makes this recipe so simple to prepare. There’s no need to cook chicken separately, which saves time on busy weeknights.
- Creamy & cheesy. This recipe is LOADED with creamy, cheesy goodness. There’s a cup of cheese mixed in, plus more on top, and the cream of chicken soup and sour cream add the smoothest, creamiest texture. (Pretty sure this is half the reason kids love it so much!)
- Easy freezer meal. Freezer meals are a busy mom’s best friend and this chicken spaghetti is a great one. I often double the recipe, prepare one in a disposable foil pan, and pop it in the freezer. Then, when I’m having an exceptionally busy week, I pop it in the fridge to thaw and make dinner with 0 prep!
Ingredient Notes
Here’s an overview of the 7 ingredients needed to make this casserole. Be sure to scroll down to the recipe card below for the exact measurements.
- Pasta – I like to use thin angel hair pasta but spaghetti or linguine also work.
- Rotisserie chicken – Shredded or chopped as desired. You can also use leftover air fryer chicken breasts or whatever else you have on hand.
- Shredded cheese – I like to use a blend of Mexican cheese for a variety of flavor. You could also use Monterey Jack, a cheddar blend, or whatever combination of shredded cheese is in the fridge.
- Sour cream – Adds some tang and creaminess to the dish.
- Salsa – Any salsa you like! Keep in mind the flavor and spice level of the salsa impacts the overall flavor of the casserole. We really like homemade salsa.
- Cream of chicken soup – This is what makes up the majority of the creamy sauce and keeps things simple. Feel free to sub in any other “cream of” soup.
- Taco seasoning – I always have homemade taco seasoning on hand but grab a packet at the store if you prefer.
How to Make Chicken Spaghetti
This spaghetti casserole takes just a few minutes to prep. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Spray the baking dish with nonstick spray.
- Cook the pasta. Prepare the angel hair pasta according to the package instructions. Drain.
- Combine. Mix together the pasta, chicken, soup, salsa, sour cream, taco seasoning, and a cup of cheese in the pot.
- Bake. Transfer the mixture to the prepared baking dish and top with the remaining shredded cheese. Sprinkle with dried parsley, if desired. Cover with foil and bake for 25 to 30 minutes, until heated through and the cheese is melted.
Recipe Tips & Tricks
Here are a couple of helpful tips for making this chicken spaghetti recipe for the first time.
- Cook just to al dente. To prevent the pasta in your chicken spaghetti from becoming mushy, be sure to cook just to al dente before draining.
- Use flavorful cheese. I like to use a Mexican blend for the flavor but you can definitely swap it out. I just recommend using at least one cheese that’s a bit stronger, like pepper jack or sharp cheddar, instead of just mozzarella.
- Try it with canned chicken. You can definitely use canned chicken in a pinch, though the texture will be different since the pieces are small. Drain it thoroughly and if you find it’s a bit salty, you can even rinse it first.
- Let rest before serving. Allow the chicken spaghetti to rest for about 10 minutes after baking. This gives the creamy sauce time to thicken slightly and makes the casserole easier to serve.
Serving Suggestions
A plate of this chicken spaghetti casserole is pretty hearty and filling on its own. I’ll often whip up some garlic butter spread and serve that on some crunchy bread with the casserole. Breadsticks are also great.
I do like to serve some veggies on the side, like an Olive Garden side salad or simply some steamed or roasted veggies.
Make Ahead & Storage
- Make ahead: Assemble the chicken spaghetti in a freezer-safe baking dish without baking it. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. If the casserole is still cold when it goes into the oven, it may need a little extra baking time.
- Leftovers: Store leftover chicken spaghetti in an airtight container in the fridge for up to 4 days. Reheat the entire pan in the oven, covered with foil, or pop individual servings into the microwave.
Add as Google Trusted SourceChicken Spaghetti
Ingredients
- 8 ounces angel hair pasta, half a box
- 2 cups rotisserie chicken, shredded or chopped
- 2 cup shredded Mexican Cheese, divided
- 3/4 cup sour cream
- 1 cup salsa
- 2 cans cream of chicken soup, (2 10.5-ounce cans)
- 1 teaspoon taco seasoning
- dried parsley, optional
Instructions
- Pre-heat oven to 350 degrees and prepare a 9×13 baking dish with baking spray.
- Cook the angel hair pasta according to package directions and drain.
- In the same pot, mix together cooked pasta, chicken, cream of chicken soup, salsa, sour cream, taco seasoning and 1 cup of the shredded cheese.
- Transfer the mixture to the baking dish and top with the remaining 1 cup of shredded cheese. Sprinkle with dried parsley (optional).
- Cover with foil and bake 25 to 30 minutes, or until cheese is melted.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Spaghetti Recipes
20oz of condensed cream of chicken soup?
Hi Janet. You’ll use two cans or approximately 20 ounces.
I’ve made this several times big request for potluck dinners and bbq’s. After I got everything mixed together I went to grab the salsa and realized I didn’t have any. I substituted a can of Rotel instead of salsa. Either way both were big hits.
Great
This was really good. Everyone had seconds. I didn’t use rotissorie chicken, I cut up chicken breasts and cooked them, and then added a can of green chilies. family enjoyed it and said to make again.
Was good. I did add a few other seasonings and a can of green chilies!
The recipes look amazing
You mention salsa but didn’t tell how much?
I was wondering the same thing!
1 cup of salsa was mentioned
This is so good! Easy to do! And great for rainy weather! Could eat the whole thing…Delicious
Thanks for sharing this! Actually this is a new recipe to me. I followed your recipe and made these over the weekend. My son absolutely loves them!
So glad you loved it Wesley!
Would it work to add spaghetti squash?
I believe it would be just fine…I use it much of the time instead of spaghetti noodles in many recipes