Mexican Chicken Spaghetti
A delightful dish combining the flavors of Mexico with spaghetti, featuring tender chicken, creamy sauce, and bold spices that make it a favorite for any occasion.
Ingredients
Pasta Base
- 12 ounces spaghetti Cook according to package instructions
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for better flavor
- 1 cup bell peppers, diced Can use red, green, or yellow varieties
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes with green chilies (10 ounces)
- 1 cup chicken broth
- 1 cup cream cheese, softened Let soften at room temperature
- 1 tablespoon chili powder Adjust according to taste
- 1 teaspoon cumin
- 2 cups shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
Preparation
- Begin by cooking the spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onions and bell peppers. Sauté until the vegetables soften, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken to the skillet and mix well.
- Pour in the diced tomatoes with green chilies and chicken broth. Stir to combine.
- Add the softened cream cheese, chili powder, cumin, and season with salt and pepper. Allow it to melt and mix into the sauce.
- Once the sauce is smooth, add the cooked spaghetti to the skillet. Toss everything together until the pasta is well coated.
- Sprinkle the shredded cheese over the top. Cover and let it cook for about 5 minutes on low heat until the cheese melts.
- Remove from heat and garnish with fresh cilantro if desired. Serve hot.
Notes
Serve in a shallow dish for presentation. Consider adding lime wedges, a salad dressed with lime vinaigrette, or warm tortillas for a complete meal. For variations, try black beans or roasted vegetables instead of chicken for a vegetarian option.