Mexican Chicken Spaghetti | Buy This Cook That
5 from 3 votes

Mexican Chicken Spaghetti

This pasta recipe for Mexican Chicken Spaghetti will be a new family favorite. Made with cheddar cheese sauce, hot spaghetti, diced tomatoes, green chiles and a blend of spices for a delicious homemade casserole.

Course Main Course, Pasta
Cuisine Mexican
Keyword chicken spaghetti
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 10
Calories 472 kcal
Author Buy This Cook That

Buy This

  • 2 tablespoons butter melted
  • 16 ounces thin spaghetti
  • 15 ounces Rico's Premium Cheddar Cheese Sauce
  • 21 ounces cream of chicken soup (two cans)
  • 1 cup chicken broth
  • 4 tablespoons hot sauce optional
  • 2 teaspoons chili powder
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 4 cups cooked chicken chopped
  • 14 ounces diced tomatoes undrained
  • 4 ounces green chiles undrained
  • 1/2 cup black olives sliced

Cook That

  1. Preheat oven to 350 degrees. Spread the melted butter in a 9x13 baking dish. 

  2. Prepare spaghetti according to package directions to al dente. Drain, leaving a small amount of pasta water in the pot. Return the pasta to the pot.

  3. Add the cheese sauce, cream of chicken soup, and chicken broth to the pasta. Stir until smooth and creamy. Add the spices and stir.

  4. Fold in the cooked chicken, tomatoes, green chiles, and black olives. 

  5. Transfer the mixture to the buttered baking dish. Bake uncovered for 30 minutes until hot and bubbly.

Nutrition Facts
Mexican Chicken Spaghetti
Amount Per Serving (1 g)
Calories 472 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 57mg19%
Sodium 1066mg46%
Potassium 345mg10%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 4g4%
Protein 22g44%
Vitamin A 585IU12%
Vitamin C 6.7mg8%
Calcium 74mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.