Creamy, cheesy, and bursting with bold Southwestern flavor, Mexican Chicken Spaghetti is a hearty, crowd-pleasing dish that brings a Tex-Mex twist to classic pasta night. This one-pot wonder is loaded with tender chicken, melty Velveeta, spicy tomatoes, and colorful veggies—all mixed with spaghetti for a comforting, satisfying meal your whole family will love.
If you enjoyed our Taco Pasta Bake or Chicken Enchilada Casserole, this fusion-style spaghetti dish is bound to be a new favorite. It’s easy to make and perfect for weeknight dinners or potluck parties.
What is Mexican Chicken Spaghetti?
Mexican Chicken Spaghetti is a flavorful pasta casserole combining cooked chicken, spaghetti, Rotel tomatoes, Velveeta cheese, and creamy soups. Infused with bell pepper, onion, and Tex-Mex spices, this dish is baked or heated until everything melds into cheesy perfection. As the saying goes, “the way to a man’s heart is through his stomach,” and this creamy, spicy spaghetti will win everyone over.
Why You’ll Love This Recipe:
Here’s why this dish will become a staple:
- Bold, comforting flavors: A spicy twist on a comfort food classic.
- One-pot convenience: Easy prep and cleanup.
- Feeds a crowd: Perfect for family gatherings and meal prep.
It’s a delicious and satisfying dish that never fails to impress.
How to Make Mexican Chicken Spaghetti
Quick Overview
Boil the chicken, cook pasta in the broth, then stir everything together in one pot. Add cheese and heat until melted and creamy.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 lb Velveeta cheese (regular or Mexican style)
- 1 can Rotel tomatoes (regular or hot)
- 1 lb spaghetti pasta
- 1 stick (1/2 cup) butter
- 1 can cream of chicken soup (undiluted)
- 1 can cream of mushroom soup (undiluted)
- 1 medium onion, chopped
- 1 red or green bell pepper, chopped
- Salt and pepper, to taste
Step-by-Step Instructions:
- Boil Chicken: In a large pot, boil chicken breasts in water with 1/2 teaspoon each of salt and pepper. Cook until done (10–12 minutes). Remove chicken and set aside.
- Cook Pasta: In the same broth, cook spaghetti according to package directions. Drain and set aside (do not rinse).
- Sauté Vegetables: In the now-empty pot, melt butter and sauté chopped onion and bell pepper until softened.
- Add Remaining Ingredients: Stir in Rotel tomatoes, cream of chicken soup, cream of mushroom soup, diced cooked chicken, and cooked spaghetti. Mix gently to combine.
- Add Cheese: Cut Velveeta into cubes and stir into the mixture. Cook over low heat, stirring occasionally until cheese is fully melted.
- Season and Serve: Taste and adjust salt and pepper. Serve hot.
What to Serve with Mexican Chicken Spaghetti
Pair this rich, cheesy pasta with a fresh green salad and garlic bread or warm tortillas. For a little heat, top with sliced jalapeños or crushed red pepper.
Top Tips for Best Results
- Use pre-cooked or rotisserie chicken: Saves time on busy nights.
- Add spice: Use hot Rotel or a dash of cayenne for more kick.
- Try different cheeses: Monterey Jack or cheddar work as great alternatives to Velveeta.
- Make it a bake: Transfer to a casserole dish, top with cheese, and bake at 350°F for 20 minutes.
Storing and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of milk to keep it creamy. This dish also freezes well—freeze in portions for easy meals later.
FAQs
Can I use a different pasta? Yes! Penne or rotini are great options.
Is Velveeta necessary? Not at all—use shredded cheddar, Colby Jack, or a cheese blend if preferred.
Can I add beans or corn? Definitely! Black beans and sweet corn are great additions.
Is this spicy? It depends on the Rotel used. Use hot for extra heat or mild for a kid-friendly version.
Can I bake this instead of stovetop? Yes, pour the mixture into a baking dish, top with cheese, and bake until bubbly.
Conclusion
Mexican Chicken Spaghetti is a deliciously creamy, cheesy fusion of Tex-Mex and comfort food. It’s an easy one-pot meal that’s perfect for busy nights, potlucks, or when you want to wow a hungry crowd. Whip it up today and enjoy a big, bold bite of comfort!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 lb Velveeta cheese (regular or Mexican style), cubed
- 1 can Rotel tomatoes (regular or hot)
- 1 lb spaghetti pasta
- 1 stick (1/2 cup) butter
- 1 can cream of chicken soup (undiluted)
- 1 can cream of mushroom soup (undiluted)
- 1 medium onion, chopped
- 1 red or green bell pepper, chopped
- Salt and pepper, to taste
Instructions
- Boil chicken in a large pot with water, salt, and pepper until fully cooked (about 10–12 minutes). Remove and chop.
- In the same water, cook spaghetti until al dente. Drain and set aside.
- In the same pot, melt butter and sauté onions and bell pepper until softened.
- Add Rotel, cream of chicken soup, cream of mushroom soup, chopped chicken, and cooked spaghetti. Stir well to combine.
- Add Velveeta cubes and cook on low, stirring often, until cheese is melted and everything is creamy.
- Adjust seasoning with salt and pepper, then serve hot.
Notes
To make this into a baked casserole, pour into a greased baking dish, top with shredded cheese, and bake at 350°F for 20 minutes until bubbly.