By This Mexican Spaghetti balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Mexican Spaghetti captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mexican Spaghetti becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 large chicken breast (approximately 8 ounces), baked and cubed
1 tablespoon olive oil
1 tablespoon taco seasoning
8 ounces angel hair pasta
1 can Rotel tomatoes (10 ounces)
2 cans cream of chicken soup (10 ounces each)
1 cup salsa
2 cups finely shredded cheese (cheddar, Monterey Jack, or a combination)
1 cup sour cream
1 tablespoon taco seasoning
Cilantro, to garnish
PREPARATION STEPS
Preheat the oven to 425°F (220°C). Grease a 9×13 baking dish.
Brush both sides of the chicken breast with olive oil and sprinkle with taco seasoning. Bake for 20-25 minutes until cooked through.
While the chicken is baking, bring a pot of salted water to a boil. Cook the angel hair pasta according to the package instructions. Drain and set aside.
Once the chicken is cooked, cube it and reduce the oven temperature to 350°F (175°C).
In a large pot, combine the Rotel tomatoes, cream of chicken soup, salsa, sour cream, 1 cup of shredded cheese, and taco seasoning. Stir well.
Add the cooked spaghetti and cubed chicken to the sauce mixture, stirring until everything is well combined.
Transfer the mixture into the prepared baking dish and top with the remaining shredded cheese. Loosely cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes.
Optional: Garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 1 hour | Servings: 8 | Calories per serving: (to be calculated)
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
