Easy Mexican Chicken Spaghetti

Easy Mexican Chicken Spaghetti
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1/2 cup shredded Colby-Monterey Jack cheese


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  4. Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
  5. Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

04/09/2018
Easy Mexican Chicken Spaghetti, recipe PT15M PT1H 5 455 calories

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