Mexican Chicken Spaghetti

Mexican chicken spaghetti– A spicier and slightly healthier version of the classic southern chicken spaghetti casserole. With poblano peppers, roasted vegetables, and a cheesy cheddar sauce this recipe just might become one of your new family favorites!

Let’s talk chicken spaghetti! This dish is probably my all-time favorite from when I was a kid. Well, maybe tied with chicken and dumplings but we will save that recipe for another day. Today’s recipe is all about a spicy and healthier twist on the popular southern classic casserole. Most families in the south have their own version of this dish. Some people prefer making a thinner cheese sauce with a block of a popular processed cheese, while others like their chicken spaghetti with condensed can soup and baked with a crispy cheese topping. We personally prefer the baked casserole version so that’s what I have created for you today- canned soup not included!

Details of Mexican Chicken Spaghetti

Ingredients

Pulled Rotisserie chicken: This is the easiest option but if you have chicken breast in your fridge already, feel free to use that!
Thin spaghetti: I like to use whole wheat for this recipe.
Roma tomatoes: We will be roasting these in place of the canned tomatoes that are normally used. However, one can (14.5 oz) of fire roasted tomatoes will work too.
Fresh garlic
Shallot
Poblano pepper: Poblanos are the perfect mix of spice and flavor. If you can’t find these where you are, jalapenos can be used. I would roast the jalapenos with the rest of the vegetables. No need to peel them!
Red bell pepper
Sharp cheddar cheese: Try to use fresh shredded if possible! It will melt better in the cheese sauce.
Sour cream: Full fat here! Sometimes I switch out for full fat Greek yogurt and that works great too.
Seasonings: Cumin, smoked paprika, cayenne, salt and pepper

How to make Mexican chicken spaghetti

This recipe does require a few extra steps (like roasting vegetables instead of using canned) but don’t let that intimidate you. The process of making this Mexican chicken spaghetti is actually very simple, and I promise the end result will be worth it!

Start by roasting the poblano until the skin blackens. Meanwhile core the Roma tomatoes and dice them small. Season and roast the tomatoes with the minced garlic and diced shallot on an oiled sheet pan. While the tomatoes are roasting, boil the pasta. In a 9×13, add sour cream, half of the cheddar cheese, and season with cumin, smoked paprika and cayenne. Once the pasta is cooked and drained, add it to the 9×13 and mix with the sour cream mixture. When the pasta is coated, add the peeled and diced poblano, diced bell pepper, and pulled chicken. Stir together and taste for salt and pepper. Top with remaining shredded cheddar and bake until bubbly!

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Before you go, if you try this Mexican Chicken Spaghetti, comment and/or rate it down below. I’d love to hear what you think!

Mexican Chicken Spaghetti

Cara Williams

A spicier and slightly healthier version of the southern classic. This recipe is sure to be a crowd pleaser!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Course Dinner, Main Course

Cuisine Mexican, Southern

Servings 6

Equipment

• 9×13 Baker

Ingredients

  

• 1 lb rotisserie chicken pulled
• 14-16 oz whole wheat thin spaghetti
• 2 cups sharp cheddar cheese shredded
• 10 oz sour cream or Greek yogurt full fat
• 2 cloves garlic minced
• 1 shallot minced
• 1 large poblano
• 1 large red bell pepper diced
• 1 lb Roma tomatoes
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp cayenne or to your taste
• salt and pepper to taste
• olive oil for roasting veggies
• cilantro optional topping

Instructions

 

• Preheat the BROILER on low and roast the poblano for 5-6 minutes until the skin has blackened. Immediately remove the pepper from the oven and put inside a food safe airtight bag to cool. This method allows the steam to naturally loosen the blackened skin of the pepper. Once the pepper is completely cooled, peel the skin from the poblano, remove the seeds and stem and dice.
• Preheat the oven to BAKE at 400 degrees.
• Core and dice the tomatoes and spread on a parchment paper lined sheet pan. Add the minced garlic and shallot to the sheet pan and drizzle with olive oil, 1/2 teaspoon of salt and fresh cracked pepper. Roast the tomatoes in the preheated oven for 15-18 minutes until softened.
• Cook the spaghetti according to the package instructions.
• Meanwhile, in a 9×13 pan add the sour cream and 1 cup of shredded cheese and season with smoked paprika, cumin and cayenne pepper.
• Once the pasta is cooked, drain off the water and add the hot pasta directly into the 9×13. Toss the pasta in the sour cream mixture until combined.
• When the tomatoes, onion and garlic have finished roasting, add them to the casserole dish along with the pulled chicken and raw diced bell pepper. Carefully mix everything together and taste for salt and pepper.
• Once you feel the spaghetti is seasoned well, lower the temperature of the oven to 350 degrees, top the 9×13 with the remaining cup of cheese, and bake the casserole for 25-30 minutes until everything is hot and bubbly.
• Let the chicken spaghetti cool for about 10 minutes before serving and top with cilantro if using.

Keyword Cheesy, Chicken Recipes, Pasta, Spicy