Easy Mexican Chicken Spaghetti


This Mexican chicken spaghetti dish is an easy meal that my mom used to make when we were little. It is so easy, and it is delicious!

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins


  • 1 pound spaghetti

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 small yellow onion, diced

  • 3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste

  • 1 (10.75 ounce) can cream of mushroom soup

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • ½ cup shredded Colby-Monterey Jack cheese


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  2. Preheat the 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.

Nutrition Facts (per serving)

725 Calories
21g Fat
95g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 725
% Daily Value *
Total Fat 21g 26%
Saturated Fat 7g 34%
Cholesterol 65mg 22%
Sodium 953mg 41%
Total Carbohydrate 95g 35%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 38g
Vitamin C 6mg 31%
Calcium 62mg 5%
Iron 6mg 31%
Potassium 553mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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