Easy Mexican Chicken Spaghetti

Mexican chicken spaghetti is baked with chicken, diced tomatoes with green chile peppers, and Colby-Jack cheese in this easy Mexican chicken dish.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 725 Calories

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 pound spaghetti
• 1 (10.75 ounce) can cream of mushroom soup
• 1 small yellow onion, diced
• 0.5 cup shredded Colby-Monterey Jack cheese
• 3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more t

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 3

Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.

Step 4

Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.

Step 5

Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.