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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Step 2

While the spaghetti cooks, dice the onion and mince the garlic cloves.

Step 3

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.

Step 4

Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant.

Step 5

Stir in the canned diced tomatoes with green chilies, cream of chicken soup, and chicken broth. Mix everything until well combined.

Step 6

Add the ground cumin, chili powder, salt, and black pepper to the mixture. Stir to incorporate the spices.

Step 7

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.

Step 8

Add the cooked, shredded chicken to the cheese sauce and stir to coat evenly.

Step 9

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.

Step 10

Preheat your oven to 375°F (190°C).

Step 11

Transfer the spaghetti mixture to a greased 9x13-inch baking dish. Sprinkle the reserved 1 cup of shredded cheese evenly over the top.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the cheese on top is bubbling and slightly golden.

Step 13

Remove from the oven and let the dish cool for 5 minutes before serving.

Step 14

Garnish with chopped cilantro if desired. Enjoy your Mexican Chicken Spaghetti!

Nutrition Facts

Serving size	2687.7 grams (2687.7g)

Amount per serving	% Daily Value*
Calories	3726

Total Fat 172.80g	222%
Saturated Fat 90.10g	451%
Polyunsaturated Fat 4.20g
Cholesterol 1023mg	341%
Sodium 8935mg	388%
Total Carbohydrate 185.60g	67%
Dietary Fiber 12.30g	44%
Total Sugars 31.70g
Protein 340.30g	681%

Vitamin D 151IU	755%
Calcium 3122mg	240%
Iron 26mg	143%
Potassium 3782mg	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.

Source of Calories

Fat: 42.5%

Protein: 37.2%

Carbs: 20.3%