Mexican chicken spaghetti combines tender chicken, spaghetti, and a Tex-Mex sauce into a fantastic casserole that you'll find yourself making again and again.
This dish is proof that if you can turn something into a casserole, then you absolutely should. I make this recipe all the time, and everyone loves it.
Chicken Spaghetti Casserole
This was inspired by my other Mexican chicken casserole recipe on this site and pairs well with this amazing cheesy broccoli cornbread.
If this dish is making your mouth water, you need to check out our 54 Cheesy Fall Recipes That Will Make Your Taste Buds Swoon to find more delicious recipes just like this one.
Mexican Chicken Spaghetti Ingredients
It only takes a few ingredients to make this delicious recipe. You'll find everything you need at your local grocery store.
For the Chicken and Spaghetti
- Diced boneless, skinless chicken breasts
- Spaghetti
- Cheddar cheese
- Pico de gallo
- Cilantro
For the Sauce
- Dried guajillo peppers
- Dried chipotle peppers
- Roughly chopped garlic cloves
- Diced yellow onion
- Juiced limes
- Fresh oregano
- Cloves
- Canola oil
- Canned petite diced tomatoes
- Canned sun dried tomatoes
- Taco seasoning
See the recipe card at the end of the post for quantities.
Instructions
Making this recipe is as easy as shopping for the ingredients. It only takes a few simple steps.
Step 1: Cook the Chicken and Vegetables
Bring a pot of water to a boil and add the chicken, guajillo peppers, chipotle peppers, garlic, ½ of the onion, lime juice, fresh oregano sprigs, and cloves. Lower the heat and simmer for 15 minutes.
Step 2: Make the Spaghetti
While the chicken and vegetables are cooking, cook the spaghetti according to the package directions, subtracting 2 minutes of cooking time. Then, drain the pasta and toss it with a dash of olive oil to prevent sticking. Set it aside.
Step 3: Grate the Cheese
Grate the block of cheddar cheese and toss it with ½ the taco seasoning packet.
Step 4: Puree the Vegetables
Remove peppers, garlic, and onion from the water along with ¼ cup of the water used to cook them. Then, remove the stems from the peppers. Add all of that to a food processor or blender along with the sun dried tomatoes and puree it.
Step 5: Cook the Chicken
Heat a frying pan over medium-high heat. Then, add canola oil and the rest of the diced onions. Saute for a couple of minutes, then add the diced chicken and saute for 2 minutes more to lightly brown it.
Step 6: Make the Sauce
Pour the diced tomatoes, remaining taco seasoning, and pureed peppers into the pan with the chicken. Stir well and cook for 10 minutes.
Step 7: Make the Casserole
Pour the chicken and sauce into a large bowl with the spaghetti. Then, stir in ½ of the cheese and transfer the mixture to a casserole dish.
Step 8: Bake
Cover the top of the casserole with the remaining cheese and bake it for 20 minutes at 375 degrees. Remove it from the oven and let it cool for 5 minutes, then, top with pico de Gallo and enjoy!
Hint: Always grate your own cheese whenever possible. Packaged shredded cheese is loaded with additives.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this chicken spaghetti casserole.
- Bottled Lim Juice - If you don't have limes, bottle lime juice will work.
- Dried oregano - Oregano sprigs are preferred but you can use dried in a pinch.
- Salsa - While not exactly the same, you can use salsa if you don't have pico de gallo.
Variations
Want to personalize this Mexican chicken spaghetti recipe? Here are some of my tried and true tips for changing up this recipe.
- Cinnamon - Add a dash of cinnamon to accentuate the flavor. It works well with the cloves and other ingredients.
- Chopped Green Onions - Add chopped green onions for even more flavor.
If you love recipes like this, you may also enjoy this crunchy Mexican chicken or this Frito Pie Casserole!
Storage
You can store this in the refrigerator in an air-tight container for 3 to 4 days.
Mexican Chicken Spaghetti Tips
This is a simple recipe, but I have some tips to make sure it's the best it can possibly be.
- Grate your own cheese whenever possible. Packaged shredded cheese is loaded with additives to prevent caking and extend shelf life.
- Always be sure to undercook your noodles a bit. They'll finish cooking in the oven.
- NEVER touch your face when working with hot peppers.
More Chicken Recipes
Do you like chicken? Here are some recipes you may also like to try.
FAQ
Do you have questions about chicken spaghetti casserole? Here are some of the most commonly asked questions about this Mexican chicken spaghetti casserole recipe.
Spaghetti casserole is said to have been invented between 1908 and 1910 by Ernest, Arbogast, the chef at the Palace Hotel in San Francisco, California.
It will last for 3 to 4 days in an air-tight container in the refrigerator.
Place the casserole dish in the oven and cover it, then bake at 350 degrees until heated through.
Mexican Chicken Spaghetti
Ready to get cooking? Remember that you can print this recipe if you would like.
Mexican Chicken Spaghetti
Equipment
- 2 Pot
- food processor or blender
Ingredients
- 2 chicken breasts, boneless skinless diced
- 1 lb spaghetti
- 1 brick (8 oz) cheddar cheese
- 1 cup pico de Gallo
- Fresh Cilantro
Sauce
- 3 dried guajillo peppers
- 3 dried chipotle pepper
- 6 cloves garlic roughly chopped
- 1 yellow onion diced
- 2 limes juiced
- 3 sprigs fresh oregano
- 1 teaspoon cloves
- 2 tablespoon canola oil
- 1 can (28 oz) diced tomatoes petite if possible
- 1 tablespoon canned sun dried tomatoes
- 1 pkt (1 oz) Taco seasoning
Instructions
- Get out and measure your ingredients.
- Bring a pot of water to a boil. Add the diced chicken, guajillo peppers, chipotle, garlic, ½ the yellow onion, lime juice, fresh oregano sprigs, and cloves. Lower heat to a simmer, cover and cook for 15 minutes.
- While the peppers soften, bring a second pot of water to a boil and cook the spaghetti according to the package- subtract 2 minutes from the suggested cooking time. Drain and toss with a dash of olive oil to prevent sticking. Set aside.
- Preheat the oven to 375*
- Grate the cheese and toss with ½ the taco seasoning packet.
- Remove peppers, garlic, and yellow onion from the water along with ¼ cup of the water. Remove the stems from the peppers.
- Add all to a food processor or blender along with the sun dried tomatoes. Purée.
- Heat a frying pan over medium high heat. Once hot, swirl with canola oil and add remaining diced yellow onion.
- Sauté for 2 minutes, then add the diced chicken.
- Sauté for 2 minutes to lightly brown the chicken.
- Pour in the diced tomatoes, remaining ½ of the taco seasoning packet, and puréed peppers.
- Stir well. Cover and cook for 10 minutes.
- Pour chicken and sauce into a large bowl with the spaghetti.
- Stir in ½ of the cheese until incorporated.
- Then transfer to a casserole dish.
- Cover the top of the dish with remaining cheese and place into the oven. Bake for 20 minutes.
- Remove from heat and let cool for 5 minutes. Top with pico de Gallo, chopped cilantro and lime wedge.
- Serve.
- Enjoy every bite!
Notes
- Grate your own cheese whenever possible. Packaged shredded cheese is loaded with additives to prevent caking and extend shelf life.
- Always be sure to undercook your noodles a bit. They'll finish cooking in the oven.
- NEVER touch your face when working with hot peppers.
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