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Mexican Chicken Spaghetti

Mexican chicken spaghetti is loaded with tender, white meat chicken, spaghetti, cheese, and of course, a ton of Mexican flavor.
Course Main Course
Cuisine Mexican
Keyword Mexican Chicken Spaghetti Casserole
Prep Time 16 minutes
Cook Time 50 minutes
Servings 9


  • casserole dish


  • 2 chicken breasts, boneless skinless diced
  • 1 lb spaghetti
  • 1 brick (8 oz) cheddar cheese
  • 1 cup pico de Gallo
  • Fresh Cilantro


  • 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


  • 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.