Mexican Chicken Spaghetti
A delightful fusion of traditional Mexican ingredients with classic spaghetti, featuring tender chicken, fresh vegetables, and a zesty creamy sauce that everyone will enjoy.
Ingredients
Pasta and Chicken
- 8 oz Spaghetti pasta
- 1 lb Boneless, skinless chicken breasts Season before cooking.
Vegetables and Aromatics
- 2 tbsp Olive oil For frying.
- 1 medium Onion, diced
- 1 medium Bell pepper, diced Any color.
- 2 cloves Garlic, minced
Sauce Ingredients
- 14.5 oz Canned diced tomatoes With juices.
- 4 oz Green chilies, diced Canned or fresh.
- 1 cup Chicken broth Low-sodium is recommended.
- 8 oz Cream cheese Let soften for easier mixing.
- 1 tbsp Taco seasoning Or to taste.
- 1 cup Shredded cheese (like cheddar or Monterey Jack)
Garnish
- 0.25 cup Fresh cilantro, chopped For garnish.
- to taste Salt and pepper To season.
Instructions
Preparation
- Cook the spaghetti according to package instructions in a large pot of salted water, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and bell peppers and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring frequently.
Cooking Chicken and Sauce
- Season the chicken breasts with salt, pepper, and taco seasoning. Add to the skillet and cook until browned and cooked through, about 6-8 minutes per side. Remove and shred the chicken.
- In the same skillet, add diced tomatoes, green chilies, chicken broth, and cream cheese. Stir until smooth.
- Return the shredded chicken to the skillet and mix well. Add the drained spaghetti and toss to coat.
- Sprinkle cheese on top, cover, and let it melt for about 2-3 minutes.
Serving
- Garnish with fresh cilantro before serving.
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Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for 2-3 months. Adjust spice levels with jalapeños or hot sauce.