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Easy Mexican Chicken Spaghetti
Easy Mexican Chicken Spaghetti
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Cheesy Mexican chicken spaghetti bake with zesty tomatoes and green chiles.
Ingredients:
  • 1 pound spaghetti
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 0.5 cup shredded Colby-Monterey Jack cheese
Instructions:
  • 1. Boil a large pot of lightly salted water. Add spaghetti and cook until al dente, stirring occasionally, for about 12 minutes. Drain the pasta.
  • Preheat oven to 350°F (175°C).
  • In an oven-proof skillet, heat olive oil over medium heat. Cook and stir garlic until fragrant, about 1 minute. Add onion and cook until softened, about 2 minutes. Follow with chicken and cook until no longer pink in the center, about 5 minutes.
  • Stir in cream of mushroom soup, diced tomatoes with green chile peppers, and cooked chicken. Add cooked spaghetti and sprinkle with Colby-Monterey Jack cheese on top.
  • Bake the skillet in the preheated oven for 15 to 20 minutes until the cheese is melted and slightly browned.

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