Creamy, cheesy, and utterly comforting — Mexican Chicken Spaghetti is the kind of weeknight dinner that disappears as fast as you can dish it up. This recipe combines tender chicken, melty Velveeta, zesty Rotel tomatoes, and spaghetti for a one-pot meal that’s both simple and crowd-pleasing. Fun fact: many families claim this dish came from cookbook improvisations in the ‘70s and ‘80s when canned soups and convenience cheeses were pantry heroes.
If you love quick, family-friendly dinners that still feel special, this recipe is made for you. It’s straightforward enough for busy weeknights, but rich and creamy enough to serve to guests. If you want to compare styles, take a look at a classic Mexican Chicken Spaghetti variation for another take on the same cozy concept. Get your pot ready — this one comes together fast and will likely become a regular in your rotation.
What is Mexican Chicken Spaghetti?
What’s in a name? Mexican Chicken Spaghetti sounds like a mash-up of two dinner worlds, right? Is it Mexican? Is it Italian? The fun answer: it’s deliciously both. Think cheesy Tex-Mex flavors married to spaghetti noodles — a comfort-fusion born from pantry staples and a love of bold taste. Ever wonder why people call it that? Maybe someone once said, “Why not add Rotel and Velveeta to spaghetti?” and the rest is culinary history. After all, they say “the way to a man’s heart is through his stomach.” So why not try a dish that’s guaranteed to charm? Give it a whirl and see how quickly it wins over your crowd.
Why You’ll Love This
- Creamy, hearty, and satisfying: The star here is the lush, cheesy sauce that clings to every noodle and piece of chicken, delivering comforting creaminess in every bite.
- Budget-friendly and practical: Using canned soups, boxed pasta, and Velveeta keeps costs down while stretching ingredients to feed a family — perfect for savvy cooks who want big flavor without breaking the bank.
- Flavorful toppings and mix-ins: Sautéed onions and bell peppers add crunch and brightness while Rotel brings a spicy, tomato kick that lifts the whole dish.
If you enjoy quick comfort meals, this is in the same friendly family as our Crazy Chicken Mexican Chicken and Rice with Cheese, which trades spaghetti for rice but keeps the bold, cheesy profile. Ready to make something everyone will ask for seconds of? Let’s get cooking.
How to Make
Quick Overview
This recipe is a simple, satisfying one-pot wonder (with a quick pasta boil) that yields a creamy, cheesy casserole-like finish. Prep is minimal, flavors are big, and textures range from tender chicken to al dente spaghetti with a smooth, velvety sauce. Expect about 10–12 minutes to cook the chicken, 8–10 minutes for the pasta, and another 8–10 minutes to melt everything together — total active time around 30–35 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts — boiled and chopped
- 1 lb Velveeta cheese (regular or Mexican style), cubed — room temperature or cold, cut into small cubes for faster melting
- 1 can Rotel tomatoes (10 oz, regular or hot) — drained slightly if you prefer less liquid
- 1 lb spaghetti pasta — broken in half if desired for easier serving
- 1 stick (1/2 cup) butter — for sautéing vegetables
- 1 can cream of chicken soup (10.5 oz, undiluted) — at room temperature
- 1 can cream of mushroom soup (10.5 oz, undiluted) — at room temperature
- 1 medium onion, chopped — about 1 cup
- 1 red or green bell pepper, chopped — about 1 cup
- Salt and pepper, to taste — start with 1/2 tsp salt and 1/4 tsp pepper, adjust later
Directions
- Fill a large pot with water and a pinch of salt. Bring to a boil, add the 1 lb boneless, skinless chicken breasts, and boil until fully cooked through, about 10–12 minutes depending on thickness. Use a meat thermometer if unsure — chicken is done at 165°F (74°C). Remove the chicken to a cutting board and chop into bite-sized pieces.
- In the same pot of boiling water, add the 1 lb spaghetti and cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking. Drain the pasta and set aside. You can briefly rinse with warm water if you don’t want it to stick, but draining well is usually enough.
- Return the empty pot to medium heat and add 1 stick (1/2 cup) butter. When melted, add the chopped 1 medium onion and 1 red or green bell pepper. Sauté until softened and translucent, about 5–7 minutes, stirring occasionally to avoid browning.
- Reduce heat to low and add 1 can Rotel tomatoes, 1 can cream of chicken soup, 1 can cream of mushroom soup, the chopped chicken, and cooked spaghetti. Stir gently to combine all ingredients and distribute chicken and veggies evenly.
- Add the 1 lb Velveeta cubes to the pot. Keep heat on low and stir frequently until all cheese has melted and the mixture becomes creamy and smooth, about 8–10 minutes. If the sauce seems too thick, add a splash of reserved pasta water or milk to reach your desired consistency.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped cilantro, sliced green onions, or a squeeze of lime if desired.
What to Serve With
- Crisp green salad with lime-cilantro vinaigrette to add brightness and cut through the creaminess.
- Warm flour or corn tortillas for scooping or making cheesy taco-like bites.
- Fresh pico de gallo or guacamole for cool, zesty contrast.
- Simple black beans or refried beans for added protein and texture.
- A light, citrusy beer or iced tea for a refreshing beverage pairing.
Top Tips for Perfecting
- Ingredient substitutions: If you prefer, swap Velveeta for 12–16 oz shredded cheddar or a mix of cheddar and Monterey Jack; add 1/2 cup milk to help it melt smoothly. For a lighter version, use reduced-fat cheese and low-sodium soups.
- Timing adjustments: Cook the chicken in larger pieces to avoid overcooking, and slice or shred after resting. If short on time, use rotisserie chicken — just reduce the initial boiling step.
- Flavor enhancements: Stir in 1 tsp cumin, 1/2 tsp smoked paprika, or a dash of chipotle powder for smoky depth. Fresh lime juice and chopped cilantro added just before serving brighten the whole dish.
- Common mistakes to avoid: Don’t melt the cheese on high heat — it can separate and become grainy. Also, don’t over-drain the pasta; a little pasta water helps the sauce cling to noodles.
For more ideas on cheesy Mexican-style chicken dishes and sauce inspiration try our take on Mexican Chicken with Cheese Sauce.
Storing and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Freezing: This dish can be frozen for up to 2 months. Portion into freezer-safe containers and leave a little headspace. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to restore creaminess, stirring frequently. You can also reheat in the microwave in short bursts, stirring between intervals to ensure even heating.
FAQs
How can I make this recipe less spicy?
Use mild Rotel or drain and rinse the tomatoes to reduce heat. Choose regular Velveeta instead of a spicier Mexican variety.
Can I use a different pasta shape?
Yes. Penne, rotini, or elbow macaroni all work well and might hold the sauce even better than long spaghetti.
Is there a vegetarian version of this dish?
Replace chicken with cooked beans (black or pinto) or sautéed mushrooms and use vegetable broth for extra flavor. Use a vegetarian cheese option if needed.
Can I bake this after assembling for a different texture?
Absolutely. Transfer to a greased baking dish, top with extra shredded cheese, and bake at 350°F for 15–20 minutes until bubbly and slightly golden.
What can I add to make it healthier?
Add extra vegetables like zucchini, corn, or spinach. Use whole-wheat pasta and reduced-fat cheese or a smaller amount of full-fat cheese for richer taste with fewer calories.
Conclusion
This Mexican Chicken Spaghetti is a fast, comforting, and budget-friendly dinner that combines creamy cheese, tender chicken, and bright Rotel tomatoes for a crowd-pleasing meal. It’s easy enough for busy weeknights and tasty enough for gatherings — a true weeknight hero that proves convenience can equal deliciousness. If you want another trusted version to compare notes, check out this Easy Mexican Chicken Spaghetti Recipe for additional tips and variations. Give it a try, share it with loved ones, and enjoy those seconds!
Mexican Chicken Spaghetti
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 lb Boneless, skinless chicken breasts Boiled and chopped
- 1 lb Velveeta cheese Cubed, room temperature or cold
- 1 can Rotel tomatoes 10 oz, drained slightly
- 1 lb Spaghetti pasta Broken in half if desired
- 1 stick Butter 1/2 cup, for sautéing vegetables
- 1 can Cream of chicken soup 10.5 oz, undiluted
- 1 can Cream of mushroom soup 10.5 oz, undiluted
- 1 medium Onion Chopped, about 1 cup
- 1 medium Bell pepper Chopped, red or green, about 1 cup
- 1/2 tsp Salt To taste
- 1/4 tsp Pepper To taste
Instructions
- Fill a large pot with water and a pinch of salt. Bring to a boil, add the chicken, and boil until fully cooked through, about 10–12 minutes. Remove the chicken and chop into bite-sized pieces.
- In the same pot, add the spaghetti and cook until al dente, about 8–10 minutes. Drain and set aside.
- Return the empty pot to medium heat and add the butter. When melted, add the onion and bell pepper. Sauté until softened, about 5–7 minutes.
- Reduce heat to low and add the Rotel tomatoes, cream of chicken soup, cream of mushroom soup, chopped chicken, and cooked spaghetti. Stir gently to combine.
- Add the Velveeta cubes to the pot. Stir frequently until all cheese has melted and the mixture is creamy, about 8–10 minutes.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with cilantro or green onions if desired.