Mexican Chicken Spaghetti
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.
Servings: 8 servings
Calories: 520kcal
Equipment
- Large Pot
- Mixing Bowl
Ingredients
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
- 1/2 cup butter 1 stick
- 1 can cream of chicken soup (undiluted)
- 1 can cream of mushroom soup (undiluted)
- 1 medium onion, chopped
- 1 each 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.
Nutrition
Calories: 520kcal | Fat: 28g