Best Chicken Spaghetti Cream Salsa (Printer-Friendly)
Spaghetti mixed with grilled chicken, creamy salsa sauce, sour cream, and plenty of melted cheese.
# What You'll Need:
→ Pasta and Protein
01 -
170 g angel hair pasta, cooked al dente
02 -
350 g cooked grilled chicken breast, diced
→ Sauce Components
03 -
300 g cream of chicken soup
04 -
120 g mild salsa
05 -
120 g sour cream
→ Cheese and Seasoning
06 -
170 g shredded Mexican cheese blend, divided
07 -
10 g taco seasoning
08 -
2 g dried parsley
# Steps to Follow:
01 -
Preheat oven to 175°C. Cook angel hair pasta in a large pot of salted boiling water until al dente. Drain thoroughly and return cooked pasta to the pot with the heat turned off.
02 -
Add diced grilled chicken and cream of chicken soup to the pasta. Mix gently to begin incorporating ingredients.
03 -
Stir in salsa and sour cream until fully combined, ensuring an even coating of the pasta and chicken.
04 -
Fold in 85 g of the shredded Mexican cheese blend and taco seasoning. Mix thoroughly to evenly distribute cheese and spices.
05 -
Transfer mixture into a lightly greased 33 x 23 cm baking dish. Sprinkle remaining cheese and dried parsley evenly over the top.
06 -
Cover dish with non-stick foil and bake in preheated oven for 25 minutes, or until cheese is fully melted and sauce is bubbling. Serve immediately.
# Extra Suggestions:
01 -
For increased creaminess, incorporate a splash of reserved pasta cooking water when mixing in the sour cream and salsa.
02 -
The dish can be prepared in advance, covered, and refrigerated up to 24 hours before baking.