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Mexican Chicken Spaghetti
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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.

Prep Time
16 mins
Cook Time
50 mins
Total Time
1 hr 6 mins
Servings: 9
Calories: 283 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Get out and measure your ingredients.
  2. 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.
  3. 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.
  4. Preheat the oven to 375*
  5. Grate the cheese and toss with ½ the taco seasoning packet.
  6. Remove peppers, garlic, and yellow onion from the water along with ¼ cup of the water. Remove the stems from the peppers.
  7. Add all to a food processor or blender along with the sun dried tomatoes. Purée.
  8. Heat a frying pan over medium high heat. Once hot, swirl with canola oil and add remaining diced yellow onion.
  9. Sauté for 2 minutes, then add the diced chicken.
  10. Sauté for 2 minutes to lightly brown the chicken.
  11. Pour in the diced tomatoes, remaining ½ of the taco seasoning packet, and puréed peppers.
  12. Stir well. Cover and cook for 10 minutes.
  13. Pour chicken and sauce into a large bowl with the spaghetti.
  14. Stir in ½ of the cheese until incorporated.
  15. Then transfer to a casserole dish.
  16. Cover the top of the dish with remaining cheese and place into the oven. Bake for 20 minutes.
  17. Remove from heat and let cool for 5 minutes. Top with pico de Gallo, chopped cilantro and lime wedge.
  18. Serve.
  19. 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

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: 9 Serving

Amount Per Serving

Calories 283

% 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.