Savory chicken. Creamy mushroom sauce. Vibrant, spicy tomatoes and chiles. All of this comes together to become Mexican Chicken Spaghetti. This is a new way to really shake up your pasta night; why should Italian cuisine get to dominate the pasta game? Mexican Chicken Spaghetti adds zest, heat, and charm to your pasta, and it’s ready in less than an hour. It’s a fiesta for the senses!
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 3 chicken breast halves, skinless and boneless, cut into bite-size pieces
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 (10-ounce) can diced tomatoes with green chilies
- 1/2 cup Colby-Jack cheese, shredded
Directions
Step 1 –In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions. Drain and set it aside.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –In an ovenproof skillet over medium heat, heat the olive oil.
Step 4 –Add the garlic to the heated olive oil and cook until fragrant, about 1 minute.
Step 5 –Add the onion and cook, while stirring, until it begins to soften, about 2 minutes.
Step 6 –Add the chicken to the onion mixture and cook, while stirring, until the chicken is cooked through with the meat reaching an internal temperature of 165 degrees F, about 5 minutes.
Step 7 –Add the cream of mushroom soup and the diced tomatoes with green chilies to the chicken mixture and stir to combine.
Step 8 –Add the cooked spaghetti to the chicken mixture and stir to combine.
Step 9 –Evenly add the Colby-Jack cheese to the top of the spaghetti mixture.
Step 10 –Bake until the cheese is melted and slightly browned, about 15-20 minutes.
Step 11 –Serve.
