Best Chicken Spaghetti Cream Salsa

This creamy cheesy chicken spaghetti is a weeknight legend in my house Whenever we want comfort food but not too much fuss this is my go to My family asks for it constantly and I love how I can use shortcuts like store bought grilled chicken and jarred salsa to keep it simple but outrageously flavorful

I first made this on a busy Tuesday night after soccer practice and it was a game changer Now I double the batch to freeze extras because leftovers are even better

Ingredients

• Angel hair pasta: The delicate texture hugs all that creamy sauce Go for a good quality brand that cooks up tender not mushy
• Cooked chicken: Leftover grilled chicken or rotisserie gives juicy flavor and saves loads of time For the best taste I look for freshly rotisseried at the store
• Cream of chicken soup: Adds richness and binds everything together If possible use a good brand or homemade for fresher flavor
• Salsa: Herdez mild is my top pick for depth and balanced spices If you love heat go with your favorite chunky variety
• Sour cream: This brings tangy creaminess Substitute plain Greek yogurt if you need a lighter swap
• Mexican cheese blend: Pre shredded melts fast and tastes mild and melty You can grate your own mix with cheddar and Monterey Jack for added freshness
• Taco seasoning: Homemade or store bought both add that hint of spice and round out all the flavors Look for fresh spices in the bulk section for the best aroma

Step by Step Instructions

Prep and Boil the Pasta:

Bring a large pot of salted water to a boil Add half a box of angel hair pasta and cook until just barely tender about 4 to 5 minutes Drain well and return pasta to the warm but turned off pot This keeps the texture perfect

Mix in the Chicken and Soup:

Add your cooked diced chicken and both cans of cream of chicken soup to the pasta in the pot Stir slowly so everything is coated in the creamy base

Add Salsa and Sour Cream:

Spoon in the salsa and sour cream Give it a thorough mix letting the warmth help blend everything into a smooth sauce

Cheese and Seasoning Magic:

Fold in one cup of the cheese blend and taco seasoning Stir with patience for a few minutes to ensure everything is evenly cheesy and the seasoning is fully distributed

Assemble and Top:

Coat a nine by thirteen baking dish lightly with oil or spray Pour the chicken spaghetti mixture in and spread evenly Top with the remaining cheese blend and a small sprinkle of dried parsley

Bake to Perfection:

Cover the dish with foil Bake at three hundred fifty degrees Fahrenheit for twenty five minutes until bubbly and the cheese on top is melty and golden Let it cool for a few minutes before serving for the best creamy texture

I am obsessed with the Herdez salsa in this recipe Its bold flavor really makes the dish unforgettable I remember my little one helping sprinkle cheese on top and giggling when the noodle edges got crispy in the oven

Storage Tips

Chicken spaghetti keeps well sealed in the fridge for up to three days Just be sure to cover tightly so it does not dry out For longer storage wrap the whole casserole well in plastic and foil then freeze for up to three months To reheat bake from frozen covered until piping hot or thaw in the fridge first for quicker cook time

Ingredient Substitutions

Do not have angel hair Use regular spaghetti fettuccine or even penne Need dairy free Try plant based sour cream and cheese blend If you are out of taco seasoning a little cumin chili powder and onion powder makes a quick homemade version You can swap out the cream of chicken for cream of mushroom or celery for a fun flavor twist

Serving Suggestions

This dish is rich and satisfying on its own I love serving it with garlic bread for dunking and a simple green salad for some crunch If you want to boost the color scatter chopped fresh tomatoes or green onions over the top before serving

Cultural and Historical Context

Chicken spaghetti has deep roots in Southern American home cooking evolving as a creative way to combine leftovers and pantry staples The addition of salsa instead of Rotel is a fun Tex Mex twist that gives it a punchier flavor and extra color making it a modern favorite in many busy kitchens

Common Recipe Questions

→ Can I use other kinds of pasta?

Absolutely! Thin spaghetti, regular spaghetti, or even fettuccine work well. Readers have also substituted spaghetti squash for a lighter option.

→ What makes this version unique?

Instead of traditional diced tomatoes and chiles, this uses salsa for a brighter, more flavorful sauce, plus taco seasoning for an extra kick.

→ How can I speed up the prep?

Precooked chicken such as rotisserie or deli-style strips can shave off prep time and infuse extra flavor into the dish.

→ Can I make it in a slow cooker?

It's not recommended, as pasta can turn gummy, but cooked pasta could be stirred in before serving for a similar effect.

→ Is it freezer-friendly?

Yes, just cover well to prevent freezer burn. Thaw overnight in the fridge for best results before reheating.

→ How long do leftovers last?

Stored in an airtight container, leftovers keep in the refrigerator for up to three days.