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Easy Mexican Chicken Spaghetti

Rated as 4.33 out of 5 Stars

"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 cals
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 g fat; 95.1 g carbohydrates; 38.3 g protein; 65 mg cholesterol; 953 mg sodium. Full nutrition

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Reviews

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  1. 9 Ratings

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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...

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

It was very different from anything I've ever made, but it was still really good. I read one of the reviews saying how they doubled the sauce and it was exactly enough, so that's what I did too....

I thought this was okay. I used leftover chicken from the grill from the other day I shredded. That worked fine. I also used an extra piece or two. For some reason, I doubled the soup and tomato...

I'm not a big fan of the cream of soups but this was pretty good. I did add sliced black olives because I always do when making chicken spaghetti and I used a mexi-blend cheese that I had on han...