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mexican chicken spaghetti recipe
Ash Tyrrell

Mexican Chicken Spaghetti Recipe

If there’s one dish I never get tired of making on busy weeknights, it’s the Mexican chicken spaghetti recipe. It’s the kind of comfort food that feels like a big, warm hug but with a spicy kick and layers of flavor that regular spaghetti just can’t match.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 16 ounce package spaghetti – Use regular spaghetti for the classic texture, but don’t overcook it or it will turn mushy in the oven.
  • 1 10 ounce can diced tomatoes with green chile peppers (such as RO*TEL®), undrained – Adds just the right balance of heat and acidity; don’t drain for best flavor.
  • 1 10.5 ounce can cream of chicken soup – Gives the base its creamy, rich consistency; low-sodium works well too.
  • 1 8 ounce package processed cheese (like Velveeta), cubed – Melts smoothly for that creamy, gooey texture we all love.
  • ½ cup chopped onion – Adds savory depth to the dish; fresh chopped onion works best over frozen.
  • 2 cups chopped cooked chicken breast – Use freshly cooked or leftover rotisserie chicken chopped or shredded for best texture.
  • Salt and ground black pepper to taste – Adjust based on your broth and cheese saltiness.
  • Cooking spray – For greasing your baking dish to prevent sticking.

Method
 

  1. Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook until just al dente—usually about 8 to 9 minutes. You want it slightly firm because it will continue to cook in the oven. Once it’s done, drain it using a colander and set it aside while you prepare the sauce.
  2. Avoid rinsing the pasta unless you're making it ahead of time. Keeping that light starch helps the sauce cling better. If you're cooking it early, a splash of olive oil can keep it from sticking together.
  3. While your spaghetti is boiling or draining, grab a large skillet or saucepan. Over medium heat, combine the diced tomatoes with green chiles (undrained), cream of chicken soup, cubed processed cheese, and chopped onion. Stir often as the cheese melts to prevent it from sticking or burning.
  4. This part takes about 5 to 7 minutes. You’re looking for a smooth, creamy mixture with no visible chunks of cheese. Once it's bubbling slightly and the onions are soft, turn the heat down and get ready to add the chicken.
  5. Add Chicken and Combine Everything
  6. Stir in the cooked chicken, and let it warm through for about 2–3 minutes in the sauce. This step helps the chicken soak up some of the flavors from the tomatoes and cheese. Season with salt and pepper to your liking—just don’t forget that processed cheese already adds salt.
  7. Now it’s time to add the drained spaghetti to the skillet or mix everything together in a large bowl if your pan isn’t big enough. Use tongs or a large spoon to toss it gently until every noodle is coated in that creamy, cheesy goodness.
  8. Preheat your oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with cooking spray to keep everything from sticking. Pour the spaghetti mixture into the dish and spread it evenly.
  9. Bake in the preheated oven for 25 to 30 minutes, or until the top is bubbling and slightly golden. You can add a bit of shredded cheese on top if you like that golden-brown finish—it’s optional but delicious.
  10. Once it’s baked through, let the dish sit for about 5 minutes before serving. This rest time helps the sauce thicken and keeps everything from falling apart when you slice into it. I usually garnish mine with chopped cilantro or sliced green onions just before serving for a pop of color and freshness.