Mexican Chicken Spaghetti
Creamy, cheesy, and utterly comforting, this Mexican Chicken Spaghetti combines tender chicken, melty Velveeta, zesty Rotel tomatoes, and spaghetti for a one-pot meal.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. This dish can be frozen for up to 2 months.