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Cheesy Chicken Spaghetti with a Tex-Mex Twist Recipe

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This Chicken Spaghetti recipe is a creamy, cheesy, and comforting Tex-Mex inspired casserole that’s simple to make from scratch. Tender shredded chicken and sautéed veggies are combined with a creamy cheese sauce, baked with spaghetti for a hearty family-friendly dinner.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 8 ounces uncooked spaghetti

Vegetables and Aromatics

  • 1/2 medium onion, chopped finely
  • 1/2 green or red bell pepper, chopped small
  • 2-3 cloves garlic, minced

For the Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1/2 cup chicken broth
  • 1 cup heavy/whipping cream
  • 1 (10 fluid ounce) can Rotel Diced Tomatoes & Green Chilies with juices
  • 1/2 tablespoon chili powder

Cheese and Protein

  • 2 cups shredded sharp cheddar cheese, divided
  • 2 cups shredded cooked chicken (rotisserie recommended)

Seasoning

  • Salt & pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the top third.
  2. Cook Spaghetti: Boil a large pot of salted water and cook the spaghetti 1 minute less than the package directions. Drain and transfer the pasta to a greased 9×13-inch casserole dish.
  3. Sauté Vegetables: Heat olive oil and butter in a skillet over medium-high heat. Add the chopped onions and bell peppers and sauté for about 5 minutes until softened.
  4. Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Create Roux: Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
  6. Make Sauce: Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form. Then stir in the Rotel tomatoes with juices and chili powder. Let the sauce simmer for 3-4 minutes until slightly thickened but not too thick.
  7. Combine Cheese and Chicken: Turn off the heat and stir in half the shredded cheddar cheese until melted. Mix in the shredded cooked chicken. Season with salt and pepper to taste.
  8. Mix Casserole: Pour the sauce mixture over the cooked spaghetti in the casserole dish and toss to combine evenly.
  9. Bake: Sprinkle the remaining cheddar cheese on top. Cover the dish with foil and bake in the preheated oven for 25 minutes.
  10. Broil (Optional): Remove the foil and broil for a few minutes if you want to brown and crisp the cheese topping. Let it cool slightly before serving.

Notes

  • You can use rotisserie chicken for convenience and extra flavor.
  • Cook spaghetti al dente (one minute less than package directions) to prevent mushiness after baking.
  • Adjust chili powder according to your preferred spice level.
  • Covering the casserole while baking helps keep it moist; broiling at the end adds a nice cheesy crust.
  • This dish reheats well and makes great leftovers.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Tex-Mex

Find it online: https://iamstarved.com/cheesy-chicken-spaghetti-with-a-tex-mex-twist-recipe/