Tex-Mex Chicken Spaghetti Recipe

This creamy Tex-Mex Chicken Spaghetti is made with tender spaghetti noodles, shredded chicken, Ro-Tel tomatoes, cream cheese, chili powder, and plenty of melted cheddar cheese. This recipe creates a rich, cheesy, and comforting casserole with a mild spicy kick that is a guaranteed family favorite. It’s perfect for a weeknight dinner, makes a crowd-pleasing potluck dish, and serves 6-8 people.

Tex-Mex Chicken Spaghetti Ingredients

• 12 oz spaghetti
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 3 cups cooked, shredded chicken
• 1 (8 oz) block cream cheese, softened and cubed
• 1 (10 oz) can Ro-Tel Diced Tomatoes & Green Chiles, undrained
• 1 (10.5 oz) can cream of chicken soup
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 2 cups shredded sharp cheddar or Mexican blend cheese, divided
• Salt and black pepper to taste
• Fresh cilantro, for garnish (optional)

How To Make Tex-Mex Chicken Spaghetti

1. Preheat oven and cook pasta: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Cook the spaghetti according to package directions until al dente. Drain well and set aside. Al dente means the pasta is cooked but still has a slight bite.
2. Sauté the vegetables: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook for 5-7 minutes, until they soften. Add the minced garlic and cook for another minute until fragrant.
3. Create the creamy sauce: Reduce the heat to low. Add the cubed cream cheese to the skillet and stir until it melts into the vegetables. Add the undrained can of Ro-Tel, the cream of chicken soup, chili powder, and cumin. Stir until the sauce is smooth and well combined.
4. Combine all ingredients: Remove the skillet from the heat. Stir in the shredded chicken and 1 cup of the shredded cheese until the cheese is melted. Add the drained spaghetti to the skillet and toss everything together until the pasta is fully coated in the creamy sauce.
5. Assemble the casserole: Transfer the spaghetti mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of shredded cheese over the top.
6. Bake until bubbly: Bake for 20-25 minutes, or until the casserole is hot throughout and the cheese on top is melted and bubbly. For a browner top, you can place it under the broiler for the last 1-2 minutes.
7. Rest and serve: Let the casserole cool for 5-10 minutes before serving. This helps it set up. Garnish with fresh cilantro, if desired.

Recipe Tips

• Use Rotisserie Chicken: A store-bought rotisserie chicken is a fantastic time-saver for this recipe. It provides tender, flavorful shredded chicken with minimal effort.
• Cook Pasta Al Dente: Be careful not to overcook the spaghetti. Since it will continue to cook in the oven, cooking it al dente ensures it will have the perfect texture and not become mushy in the final dish.
• Use Room Temperature Cream Cheese: For the creamiest sauce, let your cream cheese sit out on the counter for about 30 minutes before you start cooking. Softened cream cheese will melt much more easily and smoothly into the sauce without lumps.
• Shred Your Own Cheese: Pre-shredded cheeses are coated in starches to prevent clumping, which can make them melt poorly. For the best gooey, melted cheese topping, buy a block of cheese and shred it yourself.

What To Serve Chicken Spaghetti

This Tex-Mex Chicken Spaghetti is a rich and hearty meal on its own. To balance the creaminess, serve it with a simple side salad with a tangy vinaigrette. Steamed or roasted green beans or broccoli also make a great, simple side dish. For a classic comfort meal, you can’t go wrong with a side of warm garlic bread.

How To Store Chicken Spaghetti Leftovers

• Refrigerate: Let the casserole cool, then cover the baking dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave.
• Freeze: This casserole freezes well. You can freeze it before or after baking. Assemble the casserole in a freezer-safe dish, cover it tightly with both plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Tex-Mex Chicken Spaghetti Nutrition Facts

• Serving Size: 1/8th of the casserole
• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 125mg
• Sodium: 1100mg
• Total Carbohydrate: 40g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 33g

Frequently Asked Questions

• What is Ro-Tel? Can I make a substitute? Ro-Tel is a popular brand of canned diced tomatoes blended with green chiles. If you can’t find it, you can substitute it with one (10-ounce) can of diced tomatoes and one (4-ounce) can of diced green chiles.
• Can I use a different type of pasta? Yes. While spaghetti is traditional, this creamy sauce works well with many pasta shapes. Feel free to use sturdy shapes like penne, rotini, or fettuccine instead.
• How can I make this dish spicier? For more heat, use a can of “Hot” Ro-Tel instead of the original version. You can also add a finely chopped jalapeño when you sauté the vegetables or add a pinch of cayenne pepper to the sauce.
• Can I prepare this casserole ahead of time? Absolutely. You can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours. When you’re ready to eat, just bake it as directed, adding about 5-10 extra minutes to the baking time since it will be cold.

Try More Recipes:

• Tex-Mex Chicken Pot Pie Recipe
• Tex-Mex Egg Muffins Recipe
• Tex-Mex Fried Rice Recipe