This dish combines two comfort foods: cheesy pasta and chicken tacos. Hearty and bursting with bold flavors, it’s an irresistible twist on classic weeknight dinners with a Tex-Mex flair. With tender chicken, a creamy sauce, and wonderfully melted cheese, there’s so much to love about this Cheesy Chicken Taco Spaghetti. On top of all this deliciousness, it’s quick and easy to prepare. Whether it’s a cozy weeknight dinner or a crowd-pleasing potluck, this recipe delivers every time.
How to Make Cheesy Chicken Taco Spaghetti
Here is your list of ingredients that you will need to make this recipe. I have put it together for you so that it is easy to shop at the store and in your pantry.
Produce:
- Fresh cilantro (optional)
Dairy:
- Mexican blend cheese
- Sour cream (or plain Greek yogurt)
Pantry:
- Thin spaghetti or angel hair pasta
- Cream of chicken soup (canned)
- Salsa (mild, medium, or hot)
- Taco seasoning
Meat:
- Cooked chicken (rotisserie chicken or homemade)
About the cheese – You can substitute cheddar or Colby Jack. I prefer the Mexican blend, but I will substitute it based on what I have in my kitchen.
About the sour cream – Did you know you can make it? If you have all the other ingredients, try making homemade sour cream.
About the taco seasoning – If you want to be in control of the flavor and/or spice level, follow this recipe to make taco seasoning from scratch.
About storing cilantro – Storing cilantro can be a bit tricky. This is why we have this quick tip article for you on how to store cilantro. Our biggest tip, is to not wash the cilantro until you are ready to use it.
Step-By-Step Instructions
1. Prepare the pasta. Follow the instructions on the package for the pasta of your choice. Drain and set aside.
2. Prepare the chicken. Shred the cooked chicken. We love store-bought rotisserie chicken for this.
3. Preheat the oven and spray a 9×13 baking dish with non-stick cooking spray.
4. Mix the base ingredients together. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, 1 cup of cheese, cream of chicken soup, sour cream, salsa and taco seasoning.
5. Use a large wooden spoon or spatula to mix until all ingredients are evenly coasted.
6. Assemble the casserole. Pour the mixture into your prepared baking dish and use the the spoon to spread the mixture evenly in the pan.
7. Top with cheese. Sprinkle the remaining cheese evenly over the top of the casserole.
8. Bake the casserole. Cover the baking dish with aluminum foil and bake for 25 to 30 minutes or until the dish is baked thru and the cheese is melted.
Optional: For a golden, bubbly cheese topping, remove the foil during the last 5 minutes of baking.
Garnish with cilantro and serve!
Tips and Tricks For This Recipe
Choose your cheese wisely – Packaged shredded cheese is so handy but it doesn’t melt as well as freshly shredded cheese. The pre-shredded cheese has anti-caking agents that can impact how the cheese melts. For a smooth and creamy melted cheese, shred it yourself.
Customize the recipe – You can add sliced black olives, corn and/or diced bell peppers to this recipe and change things up a bit. You could even add in a drained can of rotel tomatoes.
Meal prep this one – You can assemble the recipes up to 24 hours in advance and store it in the back of the fridge. Before you bake it, set it out at room temperature for about 15 minutes and then put it in the oven.
Cheesy Chicken Taco Spaghetti
This dish combines cheesy pasta and chicken tacos for a bold and comforting dinner. With tender chicken, creamy sauce, and melted cheese, this easy-to-make recipe is perfect for weeknight dinners or potlucks.
Ingredients
- 8 ounces thin spaghetti or angel hair pasta, cooked according to package directions
- 2 cups cooked chicken, chopped or shredded
- 2 cups Mexican blend cheese, divided
- 2 cans (10 ounces each) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa (mild, medium, or hot, based on preference)
- 1 tablespoon taco seasoning (store-bought or homemade)
- Fresh chopped cilantro for topping, optional
Instructions
- Preheat oven to 350°F. Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray; set aside.
- In a large bowl, combine the cooked pasta, chicken, 1 cup of the cheese, cream of chicken soup, sour cream, salsa, and taco seasoning. Mix until evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheese over the top.
- Cover with foil and bake for 25-30 minutes, or until the cheese is melted and the dish is heated through. For a golden topping, uncover during the last 5 minutes of baking.
- Let cool slightly before serving. Garnish with fresh chopped cilantro if desired.
Notes
- Cheddar or Colby Jack cheese can be used instead of the Mexican blend.
- I used full-fat sour cream for a creamier texture, but reduced-fat sour cream or plain Greek yogurt work well too.
- Serve with additional sour cream, salsa, or hot sauce for extra flavor.