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–+ servings

Easy Mexican Chicken Spaghetti Recipe

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.
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Cook Time 45 minutes
Course Main
Cuisine Mexican
Servings 4

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!
Keyword Easy Mexican Chicken Spaghetti Recipe
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