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Easy Mexican Chicken Spaghetti

Rated as 4.42 out of 5 Stars
1

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

45 m servings 725
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 725 calories; 20.5 95.1 38.3 65 953 Full nutrition

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Reviews

Read all reviews 12
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I thought this was pretty good but hubby wasn't too pleased. I followed the recipe as written except I used penne pasta instead of spaghetti noodles and I upped the cheese to 1 1/2 cups.

Most helpful critical review

The flavor was good, but definitely needs more moisture. I will be adding broth, cream, cream of mushroom soup (or something) to the leftovers (there was a lot leftover). Too bad for the family,...

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I thought this was pretty good but hubby wasn't too pleased. I followed the recipe as written except I used penne pasta instead of spaghetti noodles and I upped the cheese to 1 1/2 cups.

My husband and I enjoyed this recipe and even discussed what we could add to it to make it even yummier. It was very easy and pretty quick to make. I did add about a cup more of cheese and I sea...

Was really good. The only thing ill change next time is only using 1/2 the onion , and half the can of rotel.

Very good !

Very good! We loved it!! Easy to make and delicious!

I am taking take this to pot luck, it's amazing and I know everyone will love it. I personally will cook the chicken first next time and then add in onions and garlic just before the chicken is ...

The flavor was good, but definitely needs more moisture. I will be adding broth, cream, cream of mushroom soup (or something) to the leftovers (there was a lot leftover). Too bad for the family,...

I made a couple of changes and it was still excellent. I used processed cheese slices because that's all I had and also a good dose of Frank's red hot sauce. Easy weeknight meal, thank you!

Very easy to make and smells Devine! I added a second can of tomatoes/green chillies, as well as tsp of chilli powder and 1/2 tsp of cumin