Mexican Chicken Spaghetti

Mexican Chicken Spaghetti combines the heartiness of traditional Italian pasta with the zesty flavors of Mexican cuisine. It’s a unique fusion that creates a comfort dish perfect for any family dinner or gathering. The creamy, cheesy sauce envelopes the tender chicken and spaghetti, while the Rotel tomatoes add a delightful kick that elevates this dish from ordinary to extraordinary.


  • 1 lb boneless, skinless chicken breasts
  • 1 lb Velveeta cheese, regular or Mexican
  • 1 can Rotel tomatoes, regular or hot
  • 1 lb spaghetti pasta
  • 1 stick butter
  • 1 can cream of chicken soup, undiluted
  • 1 can cream of mushroom soup, undiluted
  • 1 medium onion, chopped
  • 1 bell pepper, red or green, chopped
  • Salt and pepper to taste


  1. Boil chicken breasts in a large pot with 1/2 teaspoon salt and 1/2 teaspoon black pepper in water.
  2. Once done (about 10 to 12 minutes), remove chicken.
  3. In the same broth, boil spaghetti pasta as per package instructions. Drain and set aside.
  4. Melt butter in the pot and sauté onion and bell pepper.
  5. Add Rotel tomatoes, both soups, cooked chicken (cut into bite-size pieces), and spaghetti. Mix gently.
  6. Add cheese, mix well, and season with salt and pepper.
  7. Cook until cheese melts completely, stirring occasionally.
  8. Serve with grated Parmesan cheese, salad, and hot garlic bread.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 6 servings