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    Home » Recipes » Main Courses

    Mexican Chicken Spaghetti

    Published: Mar 10, 2022 · Modified: Jan 10, 2023 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    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.

    Overhead photo of Mexican Chicken Spaghetti garnished with a slice of lime and cilantro in a baking dish, on a table.

    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.

    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.

    Close up of a spaghetti fork digging into the Mexican Chicken Spaghetti

    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.

    Equipment

    You'll only need basic kitchen equipment to make this recipe.

    • Measuring cups and spoons
    • Pot
    • Pan
    • Grater
    • Spoon
    • Strainer
    • Casserole Dish
    • Bowls

    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.

    • Burger King Chicken Fries
    • Parmesan Ranch Chicken Tenders
    • Instant Pot Cheesy Chicken Spaghetti

    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.

    Where does spaghetti casserole come from?

    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.

    How long is this dish good?

    It will last for 3 to 4 days in an air-tight container in the refrigerator.

    How do I reheat Mexican chicken spaghetti casserole?

    Place the casserole dish in the oven and cover it, then bake at 350 degrees until heated through.

    Mexican Chicken Spaghetti in a bowl with a fork on a table.

    Mexican Chicken Spaghetti

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Mexican Chicken Spaghetti

    Mexican chicken spaghetti is loaded with tender, white meat chicken, spaghetti, cheese, and of course, a ton of Mexican flavor.
    Print Recipe Pin Recipe
    Prep Time 16 mins
    Cook Time 50 mins
    Total Time 1 hr 6 mins
    Course Main Course
    Cuisine Mexican
    Servings 9
    Calories 283 kcal

    Equipment

    • casserole dish
    • colander
    • 2 Pot
    • Cheese grater
    • food processor or blender
    • large skillet
    • large bowl
    • casserole dish

    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.
      Overhead photo of all the ingredients needed to make Mexican Chicken Spaghetti.
    • 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.
      Diced chicken, guajillo peppers, chipotle, garlic, half the yellow onion, lime juice, fresh oregano sprigs, and cloves in a pot with boiling water.
    • 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.
      Cheese grated in a bowl, half the taco seasoning has been added.
    • Remove peppers, garlic, and yellow onion from the water along with ¼ cup of the water. Remove the stems from the peppers.
      peppers, garlic, yellow onion and quarter cup of water removed from the pot. Stems are removed from the peppers.
    • Add all to a food processor or blender along with the sun dried tomatoes. Purée.
      Removed ingredients added to a food processor to puree.
    • Heat a frying pan over medium high heat. Once hot, swirl with canola oil and add remaining diced yellow onion.
      Canola oil and diced onions added to a skillet over medium high heat.
    • Sauté for 2 minutes, then add the diced chicken.
      Diced chicken added to the sautéed onions in the pan.
    • Sauté for 2 minutes to lightly brown the chicken.
      Chicken sautéed along with onions until chicken is lightly brown.
    • Pour in the diced tomatoes, remaining ½ of the taco seasoning packet, and puréed peppers.
      diced tomatoes, remaining half of the taco seasoning packet, and puréed peppers poured into the pan with the chicken.
    • Stir well. Cover and cook for 10 minutes.
      Ingredients mixed well inside the pan using a wooden spoon,
    • Pour chicken and sauce into a large bowl with the spaghetti.
      Chicken and sauce poured into a large bowl over a bed of spaghetti. Mix.
    • Stir in ½ of the cheese until incorporated.
      Half of the cheese added to the bowl with the chicken sauce and spaghetti. Mix in the cheese.
    • Then transfer to a casserole dish.
      Spaghetti transferred to a casserole dish.
    • Cover the top of the dish with remaining cheese and place into the oven. Bake for 20 minutes.
      Remaining half of cheese placed on top of the spaghetti. The dish is then placed inside an oven.
    • Remove from heat and let cool for 5 minutes. Top with pico de Gallo, chopped cilantro and lime wedge.
      Prepared Mexican Chicken Spaghetti inside a casserole dish. Topped with pico de Gallo, chopped cilantro and lime wedge.
    • Serve.
      Closeup photo of a pasta fork digging into Mexican Chicken spaghetti.
    • Enjoy every bite!
      Closeup photo of Mexican Chicken Spaghetti served in a small bowl with a fork.

    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.

    Nutrition

    Calories: 283kcalCarbohydrates: 48gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 16mgSodium: 224mgPotassium: 297mgFiber: 4gSugar: 6gVitamin A: 471IUVitamin C: 8mgCalcium: 36mgIron: 1mg
    Keyword Mexican Chicken Spaghetti Casserole
    Tried this recipe?Let us know how it was!
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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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