Mexican Chicken Spaghetti is a hearty, comforting dish that combines the creamy, cheesy goodness of traditional spaghetti with the bold flavors of Mexican cuisine. This dish features tender chicken, spicy Rotel tomatoes, and a blend of Velveeta cheese, all mixed with spaghetti pasta to create a rich, satisfying meal. Perfect for weeknight dinners or gatherings, this recipe is a crowd-pleaser that will have everyone coming back for seconds. The creamy texture and zesty flavors make it an irresistible dish that’s both filling and flavorful.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 lb Velveeta cheese, regular or Mexican
- 1 can Rotel tomatoes, regular or hot
- 1 lb spaghetti pasta
- 1 stick butter
- 1 can cream of chicken soup, undiluted
- 1 can cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 1 bell pepper, red or green, chopped
- Salt and pepper to taste
Instructions
Boil the Chicken:
- Cook the Chicken:
- In a large pot, bring water to a boil and add ½ teaspoon of salt and ½ teaspoon of black pepper.
- Add the boneless, skinless chicken breasts to the boiling water. Cook until the chicken is completely done, about 10 to 12 minutes.
- Remove the chicken from the pot and set aside to cool.
Cook the Spaghetti:
- Boil the Pasta:
- In the remaining broth from boiling the chicken, add the spaghetti pasta.
- Cook the spaghetti according to the package directions until al dente.
- Once done, drain the pasta and set it aside. Do not rinse the pasta to retain its starchy surface, which helps the sauce cling better.
Prepare the Vegetables:
- Sauté the Vegetables:
- In the now empty pot, melt the stick of butter over medium heat.
- Add the chopped onion and bell pepper to the pot. Sauté until they are tender and fragrant, about 5 minutes.
Combine Ingredients:
- Mix in Soups and Tomatoes:
- Add the can of Rotel tomatoes (undrained), cream of chicken soup, and cream of mushroom soup to the sautéed onion and bell pepper mixture. Stir well to combine.
- Add the Chicken and Pasta:
- Cut the cooled chicken into bite-size pieces and add them to the pot.
- Add the cooked spaghetti and gently mix everything together until evenly distributed.
Add the Cheese:
- Melt the Velveeta:
- Cut the Velveeta cheese into cubes and add them to the pot.
- Stir continuously over low heat until the cheese is completely melted and the mixture is well combined.
- Season with additional salt and pepper to taste.
Serve:
- Garnish and Serve:
- Garnish with freshly grated Parmesan cheese if desired.
- Serve immediately with a fresh salad and hot garlic bread for a complete meal.
Serving Suggestions
- Side Dishes: Serve this Mexican Chicken Spaghetti with a simple green salad and garlic bread to complement the rich, creamy pasta.
- Toppings: Add a sprinkle of freshly chopped cilantro, sliced jalapeños, or a dollop of sour cream for an extra burst of flavor.
Notes
- Cheese Options: If you prefer a different type of cheese, you can substitute the Velveeta with a mix of shredded cheddar and Monterey Jack for a similar creamy texture.
- Chicken Alternatives: Rotisserie chicken or leftover grilled chicken can be used for convenience.
- Vegetable Variations: Feel free to add other vegetables such as diced tomatoes, corn, or black beans to enhance the dish’s texture and flavor.
- Spiciness: Adjust the heat level by choosing mild, medium, or hot Rotel tomatoes according to your preference.
FAQs
- Can I make this dish ahead of time?
- Yes, you can prepare the dish ahead of time and refrigerate it. When ready to serve, reheat gently on the stovetop or in the oven until warmed through.
- Can I use a different type of pasta?
- Absolutely! Any long pasta, such as linguine or fettuccine, works well with this recipe. You can also use short pasta like penne or rigatoni.
- Is it possible to make this dish lighter?
- For a lighter version, you can use reduced-fat cream of chicken and mushroom soups, and substitute half of the butter with olive oil.
- What can I use instead of Velveeta cheese?
- If you prefer not to use Velveeta, a combination of shredded cheddar and Monterey Jack cheese works well. Add a little cream to maintain the creamy consistency.
- How do I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk if the mixture becomes too thick.
Mexican Chicken Spaghetti is a comforting, flavorful dish that’s easy to prepare and sure to be a hit with your family and friends. The creamy cheese sauce, tender chicken, and spicy Rotel tomatoes come together to create a memorable meal that everyone will love.