Mexican Chicken Spaghetti
Make the best Mexican Chicken Spaghetti with this easy, creamy, cheesy, and spicy recipe!
Ingredients
- 12 oz spaghetti
- 2 cups cooked, shredded chicken
- 1 tbsp olive oil
- 1 small onion
- 1 bell pepper
- 2 cloves garlic
- 10 oz Rotel tomatoes
- 1 cup chicken broth
- 10 oz cream of chicken soup
- 1 cup sour cream
- ½ cups shredded cheddar cheese
- 1 cups shredded Monterey Jack cheese
- ½ tsp cumin
- ½ tsp prika
- ½ tsp black pepper
- 1 tsp Salt
- ¼ cups chopped fresh cilantro
Instructions
- Cook spaghetti in salted boiling water until al dente, then drain.
- Sauté onion, bell pepper, and garlic in olive oil over medium heat until soft. Add Rotel tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir in shredded chicken.
- Mix sauce by adding cream of chicken soup, sour cream, and chicken broth. Simmer for 2 minutes.
- Combine cooked spaghetti with the sauce and mix in 1 cup cheddar and ½ cup Monterey Jack cheese.
- Bake at 375°F (190°C) for 20 minutes with extra cheese on top.
- Garnish & serve with chopped cilantro if desired. Enjoy!