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.
Tried this recipe?Let us know how it was!