A hybrid recipe, this one pairs chicken with creamy soup, spaghetti, chilies, Mexican cheese, and garlic and onion. It’s a relatively quick and easy dish which doesn’t require many ingredients, and it’s great as a midweek dinner because it comes together so easily.
As it stands, it’s a simple recipe but you can liven it up however you wish. The green chilis add a touch of spice while the colby monterey jack cheese is also a tasty ingredient. If you want more though, feel free to throw in some sliced black olives, sliced mushrooms or anything else you want.
Enjoy this dish with some steamed, grilled or sauteed vegetables or perhaps a side salad. It’s the kind of meal the whole family will love and you can always swap the Rotel for plain tomatoes if you’re making this for little ones or anyone who isn’t keen on spicy food.
Why You’ll Love the Recipe
This tasty recipe combines spaghetti with a creamy sauce and a few Mexican flavors. It’s a quick and simple option for a weeknight meal.
How to Serve It
Add any toppings you like, such as chopped cilantro, black olive slices or avocado, and enjoy this dish hot.
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Can You Make It Ahead?
It’s best made and served fresh.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
Swap the chicken for turkey or even pork. You can add some minced chilies to spice it up some more if you want.
This Italian-Mexican hybrid dish is really delicious. It’s a comfort food style option the whole family will love, and a nice way to use up leftover pasta and/or chicken.
Easy Mexican Chicken Spaghetti Recipe
Ingredients
- 1 pound uncooked spaghetti
- 2 minced garlic cloves
- 2 tablespoons olive oil
- 3 skinless boneless chicken breast halves cut into bite-sized pieces
- ½ cup shredded colby monterey jack cheese or Mexican blend cheese
- 10¾- ounce can cream of mushroom soup
- 1 chopped small onion
- 10- ounce can Rotel tomatoes with green chilies
Instructions
- Bring a pot of water to a boil and then add a pinch of salt and the spaghetti.
- Cook for about 12 minutes or until the spaghetti is al dente. Drain it.
- Preheat the oven to 350°F.
- Saute the garlic in the oil in an oven-proof skillet for a minute.
- Add the onion and cook for another couple of minutes and then add the chicken and cook for 5 minutes or until not pink in the middle any more.
- Stir in the soup and Rotel and then stir in the spaghetti and sprinkle the shredded cheese on top.
- Put the oven-proof skillet in the oven and bake for 15 to 20 minutes or until the cheese is melted.
- Enjoy!
