Mexican Spaghetti Recipe

Name: Mexican Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb spaghetti or 1 lb angel hair pasta; 5 quarts water, to boil pasta; 2 -3 tablespoons olive oil; 3 cups chicken, diced into small thin cubes; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon garlic powder; ¼ cup olive oil, for frying chicken; 1 small onion, diced; 1 small bell pepper, diced; 16 ounces Velveeta cheese; ½ cup milk; 1 (10 1/2 ounce) can cream of chicken soup; 2 teaspoons chicken bouillon; 1 (10 ounce) can Rotel Tomatoes (mild); 1 (8 ounce) package mushrooms, sliced; 1 teaspoon salt; ½ teaspoon ground black pepper; 2 cups cheddar cheese, shredded for top; 1 tablespoon dried parsley, for garnish (optional)

Servings: persons

1 lb spaghetti or 1 lb angel hair pasta
5 quarts water, to boil pasta
2 -3 tablespoons olive oil
3 cups chicken, diced into small thin cubes
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
¼ cup olive oil, for frying chicken
1 small onion, diced
1 small bell pepper, diced
16 ounces Velveeta cheese
½ cup milk
1 (10 1/2 ounce) can cream of chicken soup
2 teaspoons chicken bouillon
1 (10 ounce) can Rotel Tomatoes (mild)
1 (8 ounce) package mushrooms, sliced
1 teaspoon salt
½ teaspoon ground black pepper
2 cups cheddar cheese, shredded for top
1 tablespoon dried parsley, for garnish (optional)

1
In a large size pot or Dutch oven, add 5 quarts of hot water and bring to a boil on high heat.
2
Add salt and a dab of oil.
3
Add pasta when water is at a rapid boil; turn down the heat a little, to prevent boiling over.
4
Using tongs, stir the pasta to keep it from sticking together.
5
Boil for about 8-10 minutes or until almost al dente.
6
(Pasta will finish cooking in oven).
7
Drain pasta in a large colander, return pasta to pan, toss pasta with 2-3 tablespoons olive oil, this keeps the pasta from sticking together.
8
Cover to keep warm.
9
In a large size skillet on medium heat, add 1/4 cup olive oil.
10
Dice chicken into small thin cubes and season with salt and pepper (to taste) and 1 teaspoon garlic powder, coat chicken evenly with seasoning.
11
Fry chicken pieces and add onions and bell peppers to skillet.
12
Continue to cook for 8 to 10 minutes or until chicken is golden brown on all sides and vegetables are tender.
13
Set aside.
14
In a large size sauce pan, add Velveeta cheese and whisk in milk, add cream of chicken soup, chicken bouillon, Rotel tomatoes and then carefully fold in mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper.
15
Gently stir until completely incorporated and cheese is melted.
16
Grease or spray with a nonstick cooking spray, a 9x13x2 inch baking dish.
17
Place the pasta on the bottom of the dish and pour the chicken/cheese mixture over the top of pasta, fold to mix well and evenly coat the pasta with the chicken/cheese mixture.
18
Top with shredded cheese and sprinkle with dried parsley.
19
Bake, covered with foil, at 350 until cheese is melted and pasta has cooked through.
20
About 35-40 minutes.
21
Makes: 6 servings.

2527

kcal

Calories

135

Fat

184

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb spaghetti or 1 lb angel hair pasta, 5 quarts water, to boil pasta, 2 -3 tablespoons olive oil, 3 cups chicken, diced into small thin cubes, and more.

Yes, Mexican Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions