Easy Mexican Chicken Spaghetti
Craving comfort food with a fiesta twist? Look no further than this Mexican Chicken Spaghetti with Chunky Chicken! Forget wimpy, flavorless casseroles – this recipe packs a punch with juicy chicken chunks, a vibrant tomato sauce, and a melty cheese blend that’ll have you saying “olé!” in every bite.
But wait, there’s more! This recipe is surprisingly flexible, too. Got dietary restrictions? No problem! Swap chicken thighs for breasts, make it vegetarian with beans, or ditch the dairy with a creamy cashew sauce.
Spice lover? Crank up the heat with extra chili powder or diced jalapenos. Feeling lazy? Skip the baking and enjoy it saucy-style!
No matter your preferences, this Mexican Chicken Spaghetti with Chunky Chicken is a guaranteed crowd-pleaser. So grab your ingredients, crank up the music, and get ready to create a fiesta in your kitchen! ️
NOTE: I didn’t bake mine when I took the photos. I recommend doing that for the bubbly cheese though, delicious 😋
Questions I often get asked about this recipe:
Q: Can I use chicken thighs instead of breasts?
Yes, thighs work just as well! Cut them into similar bite-sized chunks and adjust cooking time slightly if needed.
Q: Can I make it vegetarian?
Sure! Replace the chicken with cooked black beans, pinto beans, or lentils for a protein-packed vegetarian option.
Q: Is cream of mushroom soup essential?
No, it’s not! For a dairy-free version, substitute with a blended mix of soaked cashews and water or silken tofu for a creamier sauce.
Q: Is it spicy?
The spice level is moderate, thanks to the diced tomatoes and chili powder. Adjust the amount of chili powder and/or add diced jalapenos to your preferred heat level.
Q: Can I skip baking?
Yes! If you prefer a saucier consistency, simply serve immediately after combining the cooked chicken, pasta, and sauce. Skip the baking step and top with your desired amount of cheese.
What you need to make this easy to make Mexican chicken spaghetti:
Ingredients:
For the chicken:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and pepper to taste
For the sauce:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 (10 oz) can diced tomatoes with green chilies (can use regular diced tomatoes and add 1-2 jalapenos, diced)
1 (10.75 oz) can cream of mushroom soup
1/2 cup chicken broth
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon Worcestershire sauce
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and pepper to taste
For the pasta:
1 pound spaghetti
For the toppings:
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Chopped fresh cilantro (optional)
How to make it:
Instructions:
Cook the chicken: Heat olive oil in a large skillet over medium heat. Season chicken with chili powder, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes per side, or until cooked through. Remove from the pan and set aside.
Make the sauce: In the same skillet, heat olive oil over medium heat. Add onion and cook for 3-4 minutes, until softened. Add garlic and bell pepper, cook for another minute.
Stir in diced tomatoes, cream of mushroom soup, chicken broth, cilantro, lime juice, Worcestershire sauce, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
Cook the pasta: While the sauce simmers, cook spaghetti according to package instructions. Drain and reserve 1/2 cup of pasta water.
Combine and bake: Add cooked chicken and pasta to the sauce. Toss to coat. If the sauce is too thick, add some reserved pasta water a tablespoon at a time until desired consistency is reached.
Preheat oven to 375°F (190°C). Transfer the mixture to a baking dish. Top with cheddar and Monterey Jack cheese.
Bake for 15-20 minutes, or until cheese is melted and bubbly.
Garnish with fresh cilantro (optional) and serve hot.
Tips:
You can use pre-cooked rotisserie chicken for faster preparation.
Add other vegetables like corn, black beans, or jalapenos to the sauce for more flavor and texture.
For a spicier dish, add more chili powder or diced jalapenos.
Top with your favorite Mexican toppings like avocado, sour cream, and salsa.
Printable Recipe:
Easy Mexican Chicken Spaghetti
Ingredients
For the chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the sauce:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (10 oz) can diced tomatoes with green chilies (can use regular diced tomatoes and add 1-2 jalapenos, diced)
- 1 (10.75 oz) can cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
For the pasta and toppings:
- 1 pound spaghetti
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped fresh cilantro (optional)
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season chicken with chili powder, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes per side, or until cooked through. Remove from the pan and set aside.
- Make the sauce: In the same skillet, heat olive oil over medium heat. Add onion and cook for 3-4 minutes, until softened. Add garlic and bell pepper, cook for another minute.
- Stir in diced tomatoes, cream of mushroom soup, chicken broth, cilantro, lime juice, Worcestershire sauce, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
- Cook the pasta: While the sauce simmers, cook spaghetti according to package instructions. Drain and reserve 1/2 cup of pasta water.
- Combine and bake: Add cooked chicken and pasta to the sauce. Toss to coat. If the sauce is too thick, add some reserved pasta water a tablespoon at a time until desired consistency is reached.
- Preheat oven to 375°F (190°C). Transfer the mixture to a baking dish. Top with cheddar and Monterey Jack cheese.
- Bake for 15-20 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro (optional) and serve hot.
Notes
- You can use pre-cooked rotisserie chicken for faster preparation.
- Add other vegetables like corn, black beans, or jalapenos to the sauce for more flavor and texture.
- For a spicier dish, add more chili powder or diced jalapenos.
- Top with your favorite Mexican toppings like avocado, sour cream, and salsa.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
More recipes from us:
Make Glazed Iowa Ham Balls The Best Farm Food Ever
Sourdough Discard Cinnamon Rolls
Coconut Cherry Magic Bars
