Chicken Spaghetti Recipe

This chicken spaghetti recipe makes a delicious and festive dinner that your whole family will love.

My mom made a version of this when I was growing up, so it really reminds me of the good old days! 💖🤗 I replaced the canned condensed cream soup in my mom’s version for a homemade (but EASY, pinky promise!) version.

I incorporated it right in to the recipe, but if you want a separate version of just the condensed cream soup substitute to use in any other recipe, you can find that here: homemade condensed cream soup.

But back to the chicken spaghetti recipe! It is so creamy, dreamy and delicious.😋

I use onions, peppers and canned Ro’tele tomatoes with green chilis. That veggie mix is combined with the homemade sauce, pasta and chicken. And the whole thing is topped with a four cheese mexican blend, and baked until it reaches it’s melty, ooey, gooey perfection. 😍👌🏻

Note: This post contains Amazon affiliate links. See my full affiliate disclosure policy here.

How to make chicken spaghetti

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this chicken spaghetti recipe, you will need the following ingredients:

• dry spaghetti pasta
• bell pepper
• onion
• butter
• all purpose flour
• chicken stock or broth
• milk, any type (I used 2%)
• garlic salt (you can sub half garlic and half salt)
• black pepper
• Ro-tele tomatoes with green chiles
• cooked, shredded chicken
• shredded cheese (Mexican blend, cheddar or Cobly jack)
• cooking spray

Assembling the casserole

Add some cooking spray to a large non-stick pan or dutch oven, and preheat over medium-low heat.

Add onions and bell peppers to the pan, and cook until tender, about 5 minutes.

Add the butter to the pan (leave the peppers and onions in there), and let it melt.

Sprinkle the flour, and stir to incorporate. After about a minute or two, add the chicken stock, milk garlic salt and pepper, and stir to incorporate. Stir often (almost continuously) to avoid scorching. The sauce will thicken pretty quickly, after a minute or 2.

Turn off the stove, remove from heat, and add the undrained ro-tele tomatoes with green chilis, stirring to combine.

Toss the sauce and veggies with the cooked shredded chicken and cooked/ drained spaghetti pasta.

Transfer the mixture to a casserole dish, sprayed with cooking spray to prevent sticking. Sprinkle cheese on top.

Bake at 375 until cheese is melted, about 15 to 20 minutes. Remove from oven, and let sit 5 minutes or so. Serve and enjoy!

It’s good, y’all. I hope you enjoy it as much as we have!

Store leftovers in a covered container for 3 to 5 days.

Tools Used to Make Mexican Chicken Spaghetti

This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.

• Casserole dish – I am using this basic Corningware one
• Measuring spoons
• Measuring cup
• Knife and cutting board

Mexican Chicken Spaghetti Recipe

Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media! 

Instagram | Pinterest | Facebook | YouTube | TikTok

Be sure and check out all my favorite kitchen tools in my Amazon store (affiliate).

4 from 3 votes

Print

Mexican Chicken Spaghetti

This chicken spaghetti recipe makes a delicious and festive dinner that your whole family will love. Easy and flavorful!

Course Main Course

Cuisine Tex Mex

Keyword chicken spaghetti, mexican chicken spaghetti

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 6

Calories 405 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 8 ounces dry spaghetti pasta, cooked to package instructions and drained (half a 1 pound package)
• 1 bell pepper, diced (any color – I used green)
• 1 yellow onion, diced
• 3 Tablespoons butter
• 3 Tablespoons all purpose flour
• 1/2 cup chicken stock or broth
• 1/2 cup milk, any type (I used 2%)
• 1/2 teaspoon garlic salt (you can sub 1/4 teaspoon garlic + 1/4 teaspoon salt)
• 1/4 teaspoon black pepper
• 1 can Ro-tele tomatoes with green chiles (mild, 10 ounce can)
• 1 pound chicken thighs or breasts, cooked and shredded or cut into bite-sized pieces (I used my Instant pot shredded chicken. I have also used store-bought rotisserie chicken.)
• 1 cup shredded Mexican four cheese blend (I have used Kraft, Publix and Trader Joe’s brands – all good!)
• cooking spray

Instructions

1. Add some cooking spray to a large non-stick pan or dutch oven, and preheat over medium-low heat.

2. Add onions and bell peppers to the pan, and cook until tender, about 5 minutes.

3. Add the butter to the pan (leave the peppers and onions in there), and let it melt.

4. Sprinkle the flour, and stir to incorporate. After about a minute or two, add the chicken stock, milk garlic salt and pepper, and stir to incorporate. Stir often (almost continuously) to avoid scorching. The sauce will thicken pretty quickly, after a minute or 2.

5. Turn off the stove, remove from heat, and add the undrained ro-tele tomatoes with green chilis, stirring to combine.

6. Toss the sauce and veggies with the cooked shredded chicken and cooked/ drained spaghetti pasta. 

7. Transfer the mixture to a casserole dish, sprayed with cooking spray to prevent sticking.

8. Sprinkle cheese on top, and bake at 375 until cheese is melted, about 15 to 20 minutes.

9. Remove from oven, and let sit 5 minutes or so. Serve and enjoy!

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

This makes 4 large – 6 medium sized servings.

Nutrition Facts

Mexican Chicken Spaghetti

Amount Per Serving

Calories 405 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Cholesterol 84mg28%

Sodium 470mg20%

Potassium 599mg17%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 6g7%

Protein 27g54%

Vitamin A 535IU11%

Vitamin C 23.9mg29%

Calcium 200mg20%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Note: Chicken spaghetti was originally published September 25, 2017. It has been updated with new photos. This is what it used to look like.