Mexican Chicken Spaghetti
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Unrated
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Prep Time
16 mins
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Cook Time
50 mins
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Total Time
1 hr 6 mins
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Servings
9
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Calories
283 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Chicken Spaghetti
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Mexican chicken spaghetti is loaded with tender, white meat chicken, spaghetti, cheese, and of course, a ton of Mexican flavor.
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Ingredients
- 2 chicken breast diced, boneless skinless
- 1 lb spaghetti
- 1 brick (8 oz) cheddar cheese
- 1 cup Pico de Gallo
- cilantro fresh
Sauce
- 3 dried guajillo peppers
- 3 chipotle pepper dried
- 6 cloves garlic roughly chopped
- 1 yellow onion diced
- 2 lime juiced
- 3 prigs oregano fresh
- 1 teaspoon cloves
- 2 tablespoon canola oil
- 1 can (28 oz) diced tomatoes petite if possible
- 1 tablespoon sun dried tomato canned
- 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
- Check out our 54 Cheesy Fall Recipes That Will Make Your Taste Buds Swoon for some cheesy and delicious recipes.
- 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 Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
48g
(16%)
Protein
13g
(26%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
16mg
(5%)
Sodium
224mg
(9%)
Potassium
297mg
(6%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
471IU
(9%)
Vitamin C
8mg
(9%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 16mg | 5% |
| Sodium | 224mg | 9% |
| Potassium | 297mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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