Mexican Chicken Spaghetti
Indulge in the bold, comforting flavors of Mexican Chicken Spaghetti—a hearty fusion of Tex-Mex and classic pasta night! This creamy, cheese-loaded casserole combines tender spaghetti with juicy shredded chicken, zesty diced tomatoes with green chilies, and a perfectly spiced sauce infused with cumin and chili powder. Topped with a bubbly layer of melted Mexican blend cheese, this dish delivers layers of flavor and richness in every bite. With a quick 15-minute prep time and baked to golden perfection in just 35 minutes, it’s an easy yet crowd-pleasing dinner option. Serve this satisfying casserole hot, garnished with fresh cilantro for a vibrant finishing touch, and watch it become a family favorite. Perfect for busy weeknights or potlucks, this Mexican Chicken Spaghetti delivers on flavor, convenience, and pure comfort food bliss!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 3 cups Cooked shredded chicken
- 2 tbsp Butter
- 1 medium Yellow onion
- 3 large Garlic cloves
- 10 oz Canned diced tomatoes with green chilies (e.g., Rotel)
- 2 cans Cream of chicken soup
- 1 cup Chicken broth
- 3 cups Shredded Mexican blend cheese
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Cilantro (optional, for garnish)
Instructions
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
While the spaghetti cooks, dice the onion and mince the garlic cloves.
In a large skillet or pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant.
Stir in the canned diced tomatoes with green chilies, cream of chicken soup, and chicken broth. Mix everything until well combined.
Add the ground cumin, chili powder, salt, and black pepper to the mixture. Stir to incorporate the spices.
Lower the heat to medium-low and gradually stir in 2 cups of shredded Mexican blend cheese, reserving 1 cup for topping. Stir until the cheese is melted and the sauce is creamy.
Add the cooked, shredded chicken to the cheese sauce and stir to coat evenly.
In a large mixing bowl (or the same pot if big enough), combine the cooked spaghetti with the chicken and cheese sauce. Mix gently to ensure everything is evenly distributed.
Preheat your oven to 375°F (190°C).
Transfer the spaghetti mixture to a greased 9x13-inch baking dish. Sprinkle the reserved 1 cup of shredded cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is bubbling and slightly golden.
Remove from the oven and let the dish cool for 5 minutes before serving.
Garnish with chopped cilantro if desired. Enjoy your Mexican Chicken Spaghetti!
Nutrition Facts
Calories |
3726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 8935 mg | 388% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 31.7 g | ||
| Protein | 340.3 g | 681% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 3122 mg | 240% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3782 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
