Description
This Cheesy Mexican Chicken Spaghetti brings the fiesta to pasta night! Creamy, spicy, and loaded with melty cheese, it’s the ultimate crowd-pleaser that’s ready in just 30 minutes.
Ingredients
Scale
- 12 oz (340g) spaghetti noodles
- 2 cups (280g) cooked chicken, shredded
- 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
Instructions
- Preheat oven to 350°F (175°C). Cook spaghetti until al dente, about 2 minutes less than package instructions. Drain but don’t rinse.
- Heat olive oil in a large skillet over medium heat. Cook onions and bell peppers until softened, about 4-5 minutes. Add garlic and cook 30 seconds more.
- Add shredded chicken, taco seasoning, and cumin. Stir to coat and cook for 1-2 minutes.
- Pour in diced tomatoes with chilies, cream of chicken soup, and chicken broth. Simmer for 5 minutes.
- Remove from heat and stir in half the cheese until melted. Season with salt and pepper.
- Add cooked spaghetti and toss until evenly coated with sauce.
- Transfer to a greased 9×13 inch baking dish. Top with remaining cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly with golden spots.
- Let rest for 5 minutes before serving. Add optional toppings as desired.