Best 3 Mexican Chicken Spaghetti Recipes

Have you ever had a mind-blowing Mexican dish combined with the tantalizing flavors of spaghetti? If not, you're missing out on a culinary experience that will leave you craving for more. Mexican chicken spaghetti is a delightful fusion dish that blends the spicy and aromatic flavors of Mexican cuisine with the comforting and familiar taste of spaghetti. Get ready to embark on a journey of flavors as we explore the best recipes for this mouthwatering dish.

Check out the recipes below so you can choose the best recipe for yourself!

EASY MEXICAN CHICKEN SPAGHETTI

Easy Mexican Chicken Spaghetti image

This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!

Provided by KLSTEVE

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
½ cup shredded Colby-Monterey Jack cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

Nutrition Facts : Calories 724.7 calories, Carbohydrate 95.1 g, Cholesterol 64.8 mg, Fat 20.5 g, Fiber 4.7 g, Protein 38.3 g, SaturatedFat 6.7 g, Sodium 953.2 mg, Sugar 4.9 g

MEXICAN CHICKEN SPAGHETTI

MEXICAN CHICKEN SPAGHETTI image

THIS IS LOVED BY ANYONE WHO LOVES SPICY....N MY FAMILY DOES. GIVE IT A TRY ITS EASY N CAN B USED AS A WHOLE MEAL BY ADDING CHICKEN OR AS A SIDE WITHOUT :)

Provided by Lora DiGs

Categories Pasta

Time 35m

Number Of Ingredients 9

Ingredients

2 large cooked boneless chicken breasts, chopped or shredded
1 lb uncooked spaghetti, broke in half
2 can(s) chopped tomatoes, 14.5 oz w/chilies or without (your choic)e
1 large onion, chopped
1/2 Tbsp cumin
2 1/2 tsp chili powder
1 1/2 c chicken broth n 1/2 cup more broth if needd for cookn process
1 c cheddar cheese, shredded (or more if you like)
1/2 tsp salt n pepper

Steps:

1. PUT 2 TBLSP OF VEG OIL TO LARGE PAN AND ADD BROKEN SPAGHETTI. COOK STIRRING CONSTANTLY UNTIL SPAGHETTI IS BROWNED. ADD TOMATOES N ONION.
2. ADD COOKED CHICKEN (CHOPD OR SHREDD) TO PAN. ADD CUMIN, CHILI POWDER, S & P. POUR IN BROTH.
3. STIR COVER N COOK OVER LOW HEAT UNTIL PASTA IS COOKED N BROTH IS ABSORBD, ABOUT 10 MIN. (IF SPAGHETTI IS NOT TENDER N LIQUID IS GONE ADD 1/8 CUP MORE BROTH N CONTINUE COOKN ANOTHER 3 MIN)
4. SERVE HOT N TOP W/CHEDDAR CHEESE...ENJOY :)

MEXICAN CHICKEN SPAGHETTI RECIPE - (4.6/5)

Mexican Chicken Spaghetti Recipe - (4.6/5) image

Provided by á-18433

Number Of Ingredients 10

Ingredients

1 pound chicken breasts, boneless skinless
1/2 pound Velveeta cheese regular or Mexican
1can Rotel tomatoes, regular or hot
1/2 pound spaghetti pasta
1/2 stick butter
1 can cream of chicken soup
1/2 medium onion, chopped
1/2 bell pepper red, green, yellow or orange chopped, your choice
Add black olives, if you like
Salt and pepper, to taste

Steps:

In a large frying pan melt the 1/2 stick of butter, cut the chicken into bite size pieces and saute in the butter. When no longer pink inside add the chopped onions and chopped green pepper, I only cook the onion and green pepper for a couple minutes I like them a little crunchy. Your choice! Salt and pepper to your taste. Boil spaghetti in a large pan of water. Cook according to the package. Drain the pasta after cooked and discard the water. DO NOT RINSE! Set cooked pasta aside. Add the tomatoes, soup, and spaghetti to the sautéed chicken, onion and green pepper mixture and gently fold. Add the cheese and stir together, mixing well add salt and pepper to your taste. Heat until cheese is thoroughly melted, but be careful not to BURN. Garnish with fresh grated Parmesan cheese and serve with salad and garlic bread!

Tips:

Choose high-quality ingredients for the best flavor. Organic, free-range chicken and fresh vegetables will make a big difference.
Don't overcook the chicken. Cook it until it is just cooked through, or it will become dry and tough.
Use a variety of vegetables to add flavor and color to the dish. Bell peppers, onions, corn, and black beans are all great options.
Season the dish to taste with salt, pepper, chili powder, and cumin.
Serve the dish with your favorite toppings, such as shredded cheese, sour cream, guacamole, and salsa.

Conclusion:

Mexican Chicken Spaghetti is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is packed with flavor and can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this recipe a try!