Tex Mex Chicken Spaghetti: Your Ultimate Guide to a Flavor Fiesta!

Prepare your taste buds for an explosion of flavors with our incredible Tex Mex Chicken Spaghetti! This dish takes comfort food to a whole new level, blending hearty pasta with savory chicken, vibrant Tex-Mex spices, and a luscious, creamy sauce that will have everyone asking for seconds. It’s the perfect weeknight meal, bringing together the best of Mexican-inspired ingredients with classic spaghetti casserole. And let’s be honest, who can resist a dish that delivers the satisfying richness of a homemade queso sauce in every bite? This recipe is about to become your new family favorite.

What You’ll Need

Gather these simple ingredients to create a delicious and memorable meal for your family and friends.
1 lb boneless, skinless chicken breasts, cooked and shredded
1 lb spaghetti, cooked according to package directions
1 tbsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1 cup milk
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1/2 cup sour cream
1/2 cup chopped fresh cilantro (for garnish, optional)
2 cups shredded Colby Jack or Mexican blend cheese, divided
1 tsp chili powder
1/2 tsp cumin
Salt and black pepper to taste

Preparation Instructions

Follow these easy steps to bring this sensational Tex Mex Chicken Spaghetti to life.
1. Cook Chicken & Spaghetti: Cook chicken until done, then shred. Cook spaghetti according to package directions; drain and set aside.
2. Sauté Aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. Combine Sauce Base: Stir in Rotel, cream of chicken soup, cream of mushroom soup, milk, chili powder, and cumin. Bring to a gentle simmer, stirring frequently.
4. Add Beans & Corn: Stir in the black beans and corn. Remove from heat and stir in the sour cream and 1.5 cups of the shredded cheese until melted and smooth, forming a rich and creamy queso sauce-like consistency. Season with salt and pepper to taste.
5. Assemble: Add the cooked shredded chicken and cooked spaghetti to the sauce mixture. Toss gently to combine, ensuring everything is well coated.
6. Bake: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheese over the top.
7. Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and the cheese is melted and lightly golden.
8. Serve: Garnish with fresh cilantro, if desired. Let stand for a few minutes before serving.

Fun Twists & Serving Ideas

Spicy Kick: Add a diced jalapeño to the sautéed vegetables or a pinch of cayenne pepper to the sauce for an extra fiery punch.
Vegetarian Swap: Omit the chicken and add extra beans (pinto or cannellini) or sautéed mushrooms for a delicious vegetarian version.
Green Chili Glory: Stir in a can of diced green chilies (mild or hot) with the Rotel for an added layer of classic Tex-Mex flavor.
Crispy Topping: Before baking, mix 1 cup of crushed tortilla chips with a tablespoon of melted butter and sprinkle over the cheese for a crunchy topping.
Serve with Sides: This dish pairs perfectly with a fresh green salad, warm tortillas, or a dollop of extra sour cream and guacamole on the side.

Reviews

Maria P. – ⭐⭐⭐⭐⭐: “This recipe is a lifesaver for busy weeknights! My kids devoured it, and I loved how easy it was to put together. The flavors are just perfect.”
David R. – ⭐⭐⭐⭐⭐: “An absolute winner! The creamy sauce with that Tex-Mex kick is addictive. It reheats wonderfully too, making for great leftovers.”
Sarah L. – ⭐⭐⭐⭐: “Great recipe, though I added a bit more chili powder for extra spice. It’s definitely a crowd-pleaser and so comforting.”

FAQ

Q: Can I use leftover cooked chicken?
A: Absolutely! This recipe is fantastic for using up leftover rotisserie chicken or any pre-cooked, shredded chicken.

Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate. You might need to add an extra 10-15 minutes to the baking time if baking from cold.

Q: What kind of spaghetti should I use?
A: Regular spaghetti works best, but you can also use linguine or even a shorter pasta like penne or rotini if you prefer.

Q: Can I freeze Tex Mex Chicken Spaghetti?
A: Yes, this casserole freezes well. Bake it, let it cool completely, then cover tightly with foil and plastic wrap. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.

Q: What if I don’t have Rotel?
A: You can substitute a can of diced tomatoes and a can of diced green chilies for the Rotel.

Conclusion

This Tex Mex Chicken Spaghetti is more than just a meal; it’s an experience! It perfectly marries the comforting appeal of a classic spaghetti casserole with the vibrant, bold flavors of Tex-Mex cuisine. The creamy texture, the rich spices, and that irresistible hint of a queso sauce truly make it a standout dish. Whether you’re feeding your family or entertaining guests, this recipe is guaranteed to be a hit, leaving everyone satisfied and eager for the next bite.

Recipe Note

For an even creamier result, allow the casserole to rest for 10-15 minutes after baking. This allows the sauce to set slightly and makes for easier, cleaner serving.