Creamy Chicken Spaghetti in 30 Minutes
Creamy Chicken Spaghetti in 30 Minutes Home › Dinner › Creamy Chicken Spaghetti in 30 Minutes Creamy chicken spaghetti is a cheesy, Tex-Mex pasta dinner made with rotisserie chicken, salsa, sour cream, taco seasoning and melted Mexican cheese. This version cooks entirely on the stovetop in one skillet, so it’s on the table in 30…
Creamy chicken spaghetti is a cheesy, Tex-Mex pasta dinner made with rotisserie chicken, salsa, sour cream, taco seasoning and melted Mexican cheese. This version cooks entirely on the stovetop in one skillet, so it’s on the table in 30 minutes and serves 6.
It has all the comfort of a baked chicken spaghetti casserole without waiting on the oven. Below you’ll find the ingredients, step-by-step instructions, easy swaps, a baked option and freezer tips.
Why You’ll Love This Creamy Chicken Spaghetti
- Ready in 30 minutes. The sauce comes together while the pasta boils.
- Uses rotisserie chicken. No raw chicken to cook, and leftovers work just as well. Find more ideas in our rotisserie chicken recipes.
- Kid-friendly flavor. Mild salsa and taco seasoning give it flavor without real heat.
- Budget-friendly. Pantry staples plus one chicken feed the whole family.
Creamy Chicken Spaghetti Ingredients
Prep: 10 min · Cook: 20 min · Total: 30 min · Serves: 6
- 12 oz (340 g) spaghetti or angel hair pasta
- 3 cups (420 g) shredded rotisserie chicken
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 cup (260 g) mild or medium salsa
- 1 cup (230 g) sour cream
- 2 tbsp taco seasoning (about 1 packet)
- 2 cups (200 g) shredded Mexican blend cheese, divided
- 1/2 cup (120 ml) reserved pasta water
- 2 tbsp chopped fresh parsley or cilantro (optional)
Ingredient swaps
| Ingredient | Swap | What changes |
|---|---|---|
| Rotisserie chicken | Canned chicken (2 cans, drained) or leftover grilled chicken | Canned gives a finer texture |
| Cream of chicken soup | Cream of mushroom or cream of celery | Slightly different savory flavor |
| Sour cream | Plain Greek yogurt or 4 oz softened cream cheese | Yogurt is tangier; cream cheese is richer |
| Salsa | 1 can diced tomatoes with green chiles | Adds a little more heat |
| Mexican blend cheese | Cheddar, Monterey Jack or pepper jack | Pepper jack makes it spicier |
| Spaghetti | Penne, rotini or gluten-free spaghetti | Cook time follows the package |
How to Make Creamy Chicken Spaghetti
- Cook the pasta. Boil the spaghetti in salted water until al dente. Scoop out 1/2 cup of the pasta water, then drain.
- Make the sauce. While the pasta cooks, add the cream of chicken soup, salsa, sour cream and taco seasoning to a large, deep skillet over medium-low heat. Stir for about 3 minutes, until smooth and warm.
- Add the chicken. Stir in the shredded chicken and heat for 3 to 4 minutes, stirring often.
- Melt in the cheese. Add 1 1/2 cups of the cheese and stir until melted and creamy.
- Toss with the pasta. Add the drained spaghetti and toss with tongs until every strand is coated. Add pasta water a splash at a time until the sauce is silky.
- Top and serve. Sprinkle the remaining 1/2 cup cheese on top, cover for 2 minutes to melt, then garnish with parsley or cilantro.
Want it baked? Make it a casserole
Spread the finished creamy chicken spaghetti in a greased 9×13-inch dish and top with the remaining cheese. Cover with foil and bake at 350°F (175°C) for 20 to 25 minutes, until bubbly. Uncover for the last 5 minutes if you like a golden top.
Tips for the Creamiest Chicken Spaghetti
- Keep the heat low. Sour cream can curdle if the sauce boils. Medium-low is all you need.
- Save the pasta water. The starch in it helps the sauce cling to the spaghetti and keeps it creamy, not gloppy.
- Break the spaghetti in half. Shorter strands are easier to toss and to serve to kids.
- Shred your own cheese. Block cheese melts smoother than bagged cheese, which has anti-caking agents.
- Add veggies. Stir in a can of drained black beans, corn or sautéed bell peppers for a heartier meal.
What to Serve with Creamy Chicken Spaghetti
A crisp green salad with lime vinaigrette balances the rich, cheesy pasta. Warm garlic bread, roasted broccoli or Mexican street corn also make great sides. For dessert, finish with our Creamy Cherries in the Snow.
How to Store, Freeze and Reheat
Fridge: Store leftovers in an airtight container for up to 4 days. The USDA explains safe storage times in its leftovers and food safety guide.
Freezer: Cool completely, pack into a freezer-safe container and freeze up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stove over low heat with a splash of milk, stirring until hot. In the microwave, cover and heat in 1-minute bursts, stirring in between.
Creamy Chicken Spaghetti FAQ
Can I bake creamy chicken spaghetti instead?
Yes. Spread the finished mixture in a greased 9×13-inch dish, top with the remaining cheese, cover with foil and bake at 350°F for 20 to 25 minutes until bubbly.
Can I use canned chicken?
Yes. Use two 12.5-ounce cans, drained well. Canned chicken shreds into smaller pieces, so the texture will be finer than with rotisserie chicken.
How do I keep the sour cream from curdling?
Keep the heat on medium-low and never let the sauce boil. Full-fat sour cream is also more stable than light sour cream.
Can I freeze creamy chicken spaghetti?
Yes. Cool it completely, pack it in a freezer-safe container and freeze up to 3 months. Thaw overnight in the fridge and reheat with a splash of milk.
Is creamy chicken spaghetti spicy?
With mild salsa and regular taco seasoning, it’s mild and kid-friendly. Use medium or hot salsa, or add diced green chiles or jalapeños, for more heat.
Make Creamy Chicken Spaghetti Tonight
This creamy chicken spaghetti turns a rotisserie chicken and a few pantry staples into a cheesy, family-favorite dinner in just 30 minutes. Keep the ingredients on hand for busy weeknights. Looking for more quick meals? Browse our chicken pasta recipes.
