Description
This Delicious Mexican Chicken Spaghetti is a cozy and flavorful family favorite. Tender shredded chicken is combined with sautéed vegetables, diced tomatoes, and green chilies, all tossed with spaghetti and topped with melted cheese. It’s a satisfying one-pan meal that’s easy to prepare and perfect for a comforting dinner.
Ingredients
Scale
Chicken Pasta Mixture
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- Salt and pepper to taste
Topping
- 1 cup shredded cheese
Instructions
- Cook the spaghetti: Boil a large pot of salted water and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Sauté vegetables: In a large skillet over medium heat, add a bit of oil and sauté chopped onion, bell pepper, and minced garlic until they become soft and fragrant, about 5-7 minutes.
- Add chicken and seasonings: Stir in the shredded cooked chicken, diced tomatoes with their juices, diced green chilies, and taco seasoning. Mix well and let everything heat through for about 5 minutes to meld flavors.
- Combine pasta and chicken mixture: Add the cooked spaghetti to the skillet and toss thoroughly so the pasta is evenly coated and mixed with the flavorful chicken and vegetable sauce.
- Top with cheese and melt: Sprinkle the shredded cheese over the top of the pasta mixture. Cover the skillet with a lid and let it sit on low heat for 3-5 minutes or until the cheese melts completely.
Notes
- You can use rotisserie chicken to save cooking time.
- Adjust the taco seasoning and green chilies to control the spice level.
- Substitute spaghetti with any pasta shape you prefer.
- For a creamier texture, add a splash of cream or sour cream before topping with cheese.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop or microwave.
