Print

Mexican Chicken Spaghetti

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mexican Chicken Spaghetti is a creamy, cheesy, and flavor-packed comfort dish! Made with tender chicken, Velveeta cheese, Rotel tomatoes, and spaghetti, it’s a Tex-Mex twist on a classic favorite. Quick, easy, and perfect for family dinners, this dish is sure to become a new favorite!

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken breasts
  • ½ tsp salt
  • ½ tsp black pepper

For the Spaghetti:

  • 1 lb spaghetti pasta
  • 1 stick butter
  • 1 medium onion, chopped
  • 1 bell pepper (red or green), chopped
  • 1 can (10 oz) Rotel tomatoes (regular or hot)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 lb Velveeta cheese (regular or Mexican), cubed
  • Salt and pepper, to taste

Instructions

  1. Boil the Chicken:
    • In a large pot, bring water to a boil. Add chicken, salt, and black pepper.
    • Cook for 10-12 minutes, then remove and let cool.
    • Once cooled, shred or cut into bite-sized pieces.
  2. Cook the Spaghetti:
    • In the same pot with the leftover broth, cook spaghetti according to package instructions.
    • Drain and set aside. (Do not rinse.)
  3. Sauté the Vegetables:
    • Melt butter in the pot over medium heat.
    • Add onion and bell pepper, sautéing until soft and fragrant.
  4. Combine Ingredients:
    • Stir in Rotel tomatoes, cream of chicken soup, and cream of mushroom soup.
    • Add the cooked chicken and spaghetti, mixing well.
  5. Melt the Cheese:
    • Add Velveeta cheese cubes and stir continuously until fully melted and creamy.
    • Season with salt and pepper to taste.
  6. Serve & Enjoy:
    • Serve hot, optionally garnished with Parmesan cheese, cilantro, or jalapeños.
    • Pair with garlic bread or a fresh salad.

Notes

  • Spicy Version: Use hot Rotel and add red pepper flakes or cayenne.
  • Meat Substitutions: Swap chicken for ground beef, turkey, or shrimp.
  • Cheese Swap: Try cheddar, Monterey Jack, or a cheese blend instead of Velveeta.
  • Baking Option: Transfer to a baking dish, top with shredded cheese, and bake at 350°F for 15-20 minutes.

Find it online: https://avarecipe.com/mexican-chicken-spaghetti/