Mexican Chicken Spaghetti
This chicken spaghetti recipe makes a delicious and festive dinner that your whole family will love. Easy and flavorful!
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
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Add some cooking spray to a large non-stick pan or dutch oven, and preheat over medium-low heat.
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Add onions and bell peppers to the pan, and cook until tender, about 5 minutes.
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Add the butter to the pan (leave the peppers and onions in there), and let it melt.
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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.
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Turn off the stove, remove from heat, and add the undrained ro-tele tomatoes with green chilis, stirring to combine.
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Toss the sauce and veggies with the cooked shredded chicken and cooked/ drained spaghetti pasta.
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Transfer the mixture to a casserole dish, sprayed with cooking spray to prevent sticking.
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Sprinkle cheese on top, and bake at 375 until cheese is melted, about 15 to 20 minutes.
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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.