Introduction: The Ultimate Mexican Chicken Spaghetti
There’s something truly magical about a bubbling, cheesy casserole fresh from the oven. Mexican Chicken Spaghetti is the kind of dish that brings everyone to the table, ready for seconds. Growing up in Texas, this recipe was a staple at family gatherings and potlucks—a unique blend of creamy, cheesy goodness with just the right amount of southwest flair. Imagine tender chicken, perfectly cooked spaghetti, and a velvety cheese sauce spiked with Rotel, green chiles, and a hint of spice. It’s comfort food with a fiesta twist!
Over the years, I’ve tweaked and perfected this recipe, making it simple enough for busy weeknights yet crowd-pleasing enough for Sunday dinner. Whether you’re new to Mexican-inspired casseroles or a longtime fan, this dish will win your heart with every bite. The aroma of melted Velveeta and sautéed peppers fills the kitchen, promising a delicious, hearty meal. If you love recipes like Easy Chicken Enchiladas or Cheesy Beef Casserole, you’ll adore this Mexican Chicken Spaghetti.
Ready for a family favorite that’s both nostalgic and full of flavor? Let’s dive in—and make sure you hit the subscribe button or bookmark this page so you never miss another delicious recipe!
Why This Mexican Chicken Spaghetti Works
This recipe is beloved for several reasons. First, it’s incredibly easy—perfect for busy families or anyone who wants a satisfying meal without a lot of fuss. The combination of creamy Velveeta cheese and spicy Rotel tomatoes creates an irresistible sauce that clings to every strand of spaghetti. Chicken breast adds lean protein, while the green chiles and bell peppers provide color, crunch, and a little heat.
Unlike traditional Italian spaghetti, this version bakes up into a luscious, fork-tender casserole with just the right blend of Tex-Mex flavors. It’s endlessly adaptable, letting you use what you have on hand or adjust the spice level to your liking. Plus, it can be prepped ahead or frozen for later—a lifesaver for meal planning! The best part? It brings people together, inspires conversation, and leaves everyone asking for the recipe. That’s the magic of Mexican Chicken Spaghetti.
Ingredients for Mexican Chicken Spaghetti
Here’s what you’ll need to make this crowd-pleasing casserole. Don’t forget to check the tips for easy swaps and extra flavor!
- 1 lb boneless, skinless chicken breasts
Tip: You can use rotisserie or leftover chicken to save time! - 1 lb Velveeta cheese (regular or Mexican blend)
Tip: If you prefer, substitute with equal parts cheddar and Monterey Jack for a slightly different melt. - 12 oz spaghetti
Tip: Break the noodles in half for easier mixing and serving. - 1 can (10 oz) Rotel tomatoes with green chiles
Tip: Use “Hot” Rotel for extra spice, or mild if serving kids. - 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish (optional)
Ingredient Notes: For a lighter option, try using reduced-fat cheese and soup. Want extra veggies? Add corn or black beans to the mix!
How to Make Mexican Chicken Spaghetti
Step 1: Prepare the Chicken
Start by cooking the chicken breasts. You can poach, bake, or grill them—whatever you prefer. Season with a little salt and pepper, then cook until no longer pink in the middle (about 15-18 minutes if poaching). Let cool slightly, then shred or dice into bite-sized pieces. If you’re using rotisserie chicken, just shred and set aside.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 1-2 minutes less than the package directions. Drain and set aside. The pasta will finish cooking in the oven, so don’t overcook it now!
Step 3: Sauté the Veggies
In a large skillet, heat olive oil over medium heat. Add the chopped green bell pepper and onion. Cook, stirring occasionally, until softened and fragrant (about 5 minutes). Stir in the garlic powder, cumin, and chili powder to bloom the spices and deepen their flavor.
Step 4: Make the Cheese Sauce
Lower the heat to medium-low. Add the cubed Velveeta cheese to the skillet with the veggies. Pour in the milk and add the can of Rotel (do not drain). Stir until the cheese melts and everything is creamy and smooth—this takes about 5 minutes. Add the cream of chicken soup for extra richness, stirring until fully combined.
Step 5: Combine Everything
In a large bowl (or right in your pasta pot), gently toss the cooked spaghetti with the shredded chicken. Pour the cheese sauce over the top and toss until every noodle is coated in cheesy, spicy goodness. Taste and add salt and pepper as needed.
Step 6: Bake the Casserole
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Pour the spaghetti mixture into the dish and spread in an even layer. If you like, sprinkle extra shredded cheese on top for a golden, bubbly crust.
Bake uncovered for 25-30 minutes, or until hot and bubbly around the edges. Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped cilantro or parsley for a pop of color.
Expert Tips & Delicious Variations
- Speed It Up: Use rotisserie chicken or leftover grilled chicken to save time.
- Make It Spicier: Add a diced jalapeño with the peppers and onions, or use “Hot” Rotel.
- Boost the Veggies: Mix in corn, black beans, or even spinach for more nutrients.
- Cheese Swap: Try a blend of cheddar, Monterey Jack, or pepper jack for different flavors.
- Gluten-Free: Use gluten-free spaghetti and check your soup label.
- Prep Ahead: Assemble the casserole up to a day ahead, cover, and refrigerate. Increase baking time by 10 minutes if chilled.
- Make It a Freezer Meal: Prepare through Step 5, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Storage & Serving Suggestions
This Mexican Chicken Spaghetti reheats beautifully, making it perfect for leftovers or meal prep. Store cooled casserole in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and warm in a 350°F oven until hot.
Serve with a simple green salad, Easy Cornbread, or a side of roasted veggies for a complete meal. Don’t forget a squeeze of lime and a sprinkle of fresh cilantro for added zest!
Frequently Asked Questions
- Can I use other pasta shapes?
Absolutely! Penne, rotini, or fettuccine all work well—use whatever you have on hand. - How do I make this less spicy?
Use mild Rotel and skip the chili powder for a gentler flavor. - Can I freeze leftovers?
Yes! Cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw and reheat before serving. - What can I use instead of Velveeta?
Try a blend of cheddar and Monterey Jack for similar creaminess, or use your favorite melting cheese.
Conclusion: Try This Crowd-Pleasing Classic!
This Mexican Chicken Spaghetti is pure comfort—cheesy, creamy, and packed with bold flavor. It’s sure to become a new family favorite! If you loved this recipe, please leave a comment below, share your twist, or tag me on social media. And don’t forget to subscribe so you never miss a delicious new recipe. Enjoy every bite!