Cheesy Mexican Chicken Spaghetti

Imagine tender strands of spaghetti coated in a creamy, spicy sauce, topped with melted cheese and packed with juicy chicken and Mexican flavors. That’s what you’ll get with this irresistible Cheesy Mexican Chicken Spaghetti. This fusion dish combines the comfort of Italian pasta with the bold flavors of Mexican cuisine, creating a crowd-pleasing meal that’s perfect for weeknight dinners or casual entertaining. You’ll learn how to create this delicious dish with simple ingredients while balancing the perfect blend of cheesy goodness and Mexican-inspired spices.

Why You’ll Love This Recipe

Cheesy Mexican Chicken Spaghetti is a game-changer for your dinner rotation for so many reasons. First, it delivers an incredible combination of textures—tender spaghetti, juicy shredded chicken, and that gooey, stretchy cheese pull that makes everyone at the table smile. The contrast between the creamy sauce and the slight crunch from fresh toppings creates a truly satisfying eating experience.

This dish is incredibly versatile, making it perfect for busy families. You can prepare components ahead of time, customize the spice level to suit your preferences, and even make it into a one-pot meal. It’s comforting without being heavy, and the Mexican flavor profile elevates ordinary spaghetti into something special that both kids and adults will devour.

Perhaps best of all, this Mexican chicken pasta bake uses ingredients you likely already have on hand, and it makes fantastic leftovers that might taste even better the next day as the flavors continue to develop.

Ingredients

For this Cheesy Mexican Chicken Spaghetti, you’ll need:

• 12 oz (340g) spaghetti noodles
• 2 cups (280g) cooked chicken, shredded (rotisserie chicken works perfectly)
• 1 can (10 oz/285g) diced tomatoes with green chilies (like Ro-Tel)
• 1 can (10.5 oz/300g) cream of chicken soup
• 1 cup (240ml) chicken broth
• 1 medium onion, finely diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 2 cups (200g) Mexican cheese blend, shredded and divided
• 1 tablespoon (15ml) olive oil
• 2 teaspoons (6g) taco seasoning
• 1/2 teaspoon (2g) cumin
• Salt and pepper to taste
• Optional toppings: sliced jalapeños, fresh cilantro, diced avocado, sour cream

The key to this recipe is using good quality cheese that melts well—authentic Mexican cheese blends work best for that perfect creamy texture and authentic flavor in your spicy Mexican pasta dish.

Pro Tips

To elevate your Cheesy Mexican Chicken Spaghetti from good to unforgettable, follow these professional cooking techniques:

Properly Cook Your Pasta: Always cook your spaghetti just until al dente (about 1-2 minutes less than package instructions). The pasta will continue cooking in the oven, and this prevents it from becoming mushy in the final dish. For extra flavor, cook your pasta in salted water that “tastes like the sea.”

Layer Your Flavors: Build depth by sautéing your onions and peppers until they’re just beginning to caramelize before adding garlic. This process, called “sweating,” releases the natural sugars in the vegetables and creates a foundation of flavor that makes all the difference in your Cheesy Mexican Chicken Spaghetti.

Temperature Matters for Cheese: For the creamiest sauce without greasiness, remove your dish from the heat before stirring in half of the cheese. The residual heat will melt it perfectly without causing separation. Save the other half for that beautiful golden top in the oven. Using freshly shredded cheese (rather than pre-packaged) will also give you a smoother melt.

Instructions

Step 1: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the spaghetti until it’s just al dente, about 2 minutes less than the package instructions suggest. Drain the pasta but don’t rinse it—the starch helps the sauce adhere better.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, cooking until they begin to soften, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add the shredded chicken to the skillet along with the taco seasoning and cumin. Stir to coat the chicken with the spices and cook for 1-2 minutes to wake up the flavors of the spices.

Step 4: Pour in the diced tomatoes with green chilies (with their juice), cream of chicken soup, and chicken broth. Stir until well combined, then bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 5: Remove the skillet from heat and stir in half of the shredded cheese until melted and smooth. Season with salt and pepper to taste, remembering that the cheese adds saltiness.

Step 6: Add the cooked spaghetti to the skillet and toss gently until the pasta is evenly coated with the sauce. If your skillet isn’t large enough, you can combine everything in the pasta pot instead.

Step 7: Transfer the mixture to a greased 9×13 inch (23×33 cm) baking dish. Sprinkle the remaining cheese evenly over the top. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly, with some golden spots on top.

Step 8: Let the Cheesy Mexican Chicken Spaghetti rest for 5 minutes before serving. Garnish with your choice of toppings like fresh cilantro, sliced jalapeños, diced avocado, or a dollop of sour cream.

Variations

Vegetarian Mexican Spaghetti: Skip the chicken and double up on vegetables. Add black beans, corn, and diced zucchini for a hearty vegetarian version that’s just as satisfying. The beans provide protein while maintaining the Mexican flavor profile of the original Cheesy Mexican Chicken Spaghetti.

Spicy Lovers’ Version: For those who enjoy heat, add 1-2 chopped chipotle peppers in adobo sauce to the mixture. You can also increase the taco seasoning and add a dash of hot sauce or cayenne pepper. Top with sliced fresh jalapeños for an extra kick that transforms this into a truly fiery Mexican spicy chicken pasta.

Lighter Option: Use whole wheat pasta, reduced-fat cheese, and Greek yogurt instead of sour cream for the topping. You can also use lean ground turkey instead of chicken and add extra vegetables for a healthier spin on this comforting dish without sacrificing the essential flavor of Cheesy Mexican Chicken Spaghetti.

Storage and Serving

Storage: This Cheesy Mexican Chicken Spaghetti keeps beautifully in the refrigerator for up to 4 days in an airtight container. For longer storage, you can freeze individual portions for up to 3 months. When reheating, add a splash of chicken broth or water to revive the sauce if it seems dry.

Reheating: For best results, reheat refrigerated portions in a microwave at 70% power, covered with a damp paper towel to retain moisture. For frozen portions, thaw overnight in the refrigerator before reheating, or use the defrost setting on your microwave.

Serving Suggestions: Serve this hearty dish with a simple side salad dressed with lime vinaigrette to cut through the richness. Mexican street corn (elote) makes an excellent authentic side dish. For a complete fiesta, pair with homemade guacamole and tortilla chips as appetizers. A cold Mexican beer or a fruity sangria complements the flavors of the Cheesy Mexican Chicken Spaghetti perfectly for a true south-of-the-border dining experience.

FAQs

Can I make Cheesy Mexican Chicken Spaghetti ahead of time?
Yes! You can assemble the entire dish up to 24 hours in advance and refrigerate it covered. When ready to bake, add an extra 10-15 minutes to the baking time if cooking directly from the refrigerator.

What can I substitute for cream of chicken soup?
You can make a quick homemade version by whisking 2 tablespoons of flour into 2 tablespoons of melted butter, then gradually adding 1 cup of chicken broth and ¼ cup of milk, simmering until thickened.

Is this dish spicy?
As written, the Cheesy Mexican Chicken Spaghetti has a mild to medium heat level. The spiciness mainly comes from the diced tomatoes with green chilies and taco seasoning. You can easily adjust the heat level by choosing mild Ro-Tel or adding extra chilies.

Can I use a different pasta shape?
Absolutely! While the traditional recipe calls for spaghetti, you can substitute penne, rotini, or farfalle. Just be sure to cook it al dente as it will continue cooking in the oven.

What’s the best cheese to use?
A Mexican cheese blend works best, but you can also use a combination of Monterey Jack, cheddar, and queso quesadilla for an authentic flavor and excellent melt in your Cheesy Mexican Chicken Spaghetti.

Conclusion

This Cheesy Mexican Chicken Spaghetti is comfort food at its finest — a perfect fusion of Italian coziness and Mexican zest that transforms ordinary pasta night into something special. It’s the kind of dish that brings the family running to the dinner table and has everyone reaching for seconds. Whether you’re cooking for picky eaters, preparing for a potluck, or simply craving something hearty and satisfying, this recipe delivers big flavors with minimal effort. The combination of creamy cheese, tender chicken, and Mexican spices creates a meal that feels both familiar and exciting—exactly what we need in our weeknight dinner rotation.

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