The Best Mexican Chicken Spaghetti
The Best Mexican Chicken Spaghetti– A slightly healthier and more modern version of the classic southern chicken spaghetti casserole. Made with roasted poblano peppers and tomatoes, and the ultimate sour cream cheddar sauce; this recipe just might become one of your new family favorites!
Let’s talk chicken spaghetti! This dish is probably one of my all-time favorites from when I was a kid. Today’s recipe is an updated version of the classic southern favorite.
Most families from the south have their own favorite versions of this popular casserole. Almost all of these passed down recipes use canned soups and processed cheese. Since this is a dish I crave often, I knew I wanted to create a version that I could feel good about eating.
One day the craving hit; so, I set out in the kitchen and this Mexican chicken spaghetti was born. This particular recipe has a little more heat than the traditional. We are using some traditional Mexican spices and roasting poblano peppers instead of using green chilis. I also chose to roast my own tomatoes instead of using canned but this step is totally optional! However the biggest change I made was eliminating canned soup. For this recipe, we are using sour cream and shredded sharp cheddar to give us that ultimate cheesy pull. This change in the recipe really takes this casserole over the top.
So, let’s get into it!
How to make the best Mexican chicken spaghetti
Gather the ingredients
Chicken: This is the easiest option is to use pulled rotisserie chicken but I have used diced cooked chicken breast that works just as well!
Spaghetti: You can use thin or traditional spaghetti. I personally use whole wheat or gluten free pasta when I make this recipe.
Tomatoes: I chose to use Roma tomatoes since 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 if you are short on time.
Garlic
Onion
Poblano peppers: 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 freshly shredded if possible! It will melt better in the cheese sauce.
Sour cream: Sometimes I switch out for full fat Greek yogurt to add extra protein and that works great too.
Cumin
smoked paprika
cayenne
salt and pepper
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 peppers (I have written a step-by-step below on how to do this step if you need it). Once the peppers are roasted, remove the skin and seeds and dice the peppers.
Meanwhile core and dice the Roma tomatoes and red bell pepper. Then add the diced tomatoes, diced bell pepper, minced garlic, and diced onion onto an oiled sheet pan and sprinkle with salt and pepper. Roast the veggies until soft.
While the tomatoes are roasting, boil and drain the pasta according to the package instructions.
Assemble the casserole. Into a 9×13 baking dish, add sour cream, half of the cheddar cheese, and sprinkle in the cumin, smoked paprika and cayenne. Next, add in the cooked and drained spaghetti and toss with the sour cream cheese mixture.
Once the pasta is coated, add the peeled and diced poblano, diced bell pepper tomato and onion mixture, and pulled chicken. Stir everything together and taste for any additional salt and pepper. Top with remaining shredded cheddar and bake until bubbly!
How to roast poblano peppers
Start by turning on your oven broiler to low. Add the dry poblano peppers to the oven and allow the skin to blacken. This usually takes 5-6 minutes.
Once the skin has blackened, add the peppers to a bowl covered with plastic wrap or into a large zip top bag and close tightly. The steam from these methods will naturally release the blackened skin making them easy to peel.
After the peppers have cooled, remove them and gently pull away the black skin. You don’t want the bitter skin in this casserole.
Cut the pepper in half and remove the seeds.
Looking for more delicious dinner recipes?
Skillet Cheesy Taco Cauliflower Gnocchi
Lemon Spaghetti with Chili Garlic Oil
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
Equipment
- 9×13 Baker
Ingredients
- 1 lb rotisserie chicken pulled
- 14-16 oz spaghetti Whole wheat, gluten free or traditional
- 2 cups sharp cheddar cheese shredded
- 10 oz sour cream or greek yogurt
- 2 cloves garlic minced
- 1 shallot or small yellow onion minced
- 2 poblano peppers or jalapeno if poblanos aren’t available
- 1 red bell pepper diced
- 1 lb Roma tomatoes cored and diced
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp cayenne or less if you prefer less spice
- 1 tsp salt more to taste
- pepper
- olive oil for roasting veggies
- cilantro optional topping
Instructions
- Start by roasting the poblano peppers. Preheat the broiler to low and broil the dry poblano in the oven for 5-6 minutes until the skin has blackened. Immediately remove the peppers from the oven and put inside a food safe airtight bag to cool or bowl covered in plastic wrap. Once the pepper is completely cooled, peel the skin from the poblano, remove the seeds and stem and dice.
- Return the oven to bake and preheat to 400 degrees.
- Core and dice the tomatoes and dice the bell pepper. Spread the veggies on a parchment paper lined baking sheet and add the minced garlic and shallot to the pan. Drizzle with a little olive oil, 1 teaspoon of salt and fresh cracked pepper. Roast the veggies in the preheated oven for about 15 minutes until softened.
- While that is cooking, boil the spaghetti according to the package instructions. Drain and set aside.
- Meanwhile, into a 9×13 casserole dish, add the sour cream, 1 cup of shredded cheddar cheese and season with the smoked paprika, cumin and cayenne pepper.
- Add the drained hot pasta into the sour cream cheese mixture and toss until combined.
- Once the veggie mixture has finished roasting, add them to the casserole dish along with the pulled chicken and diced poblano pepper. Carefully mix everything together with the pasta and taste for any additional salt.
- Once you feel the spaghetti is seasoned well, lower the temperature of the oven to 350 degrees, top the casserole with the remaining 1 cup of cheese, and bake for 25-30 minutes until everything is hot and bubbly.
- Let the chicken spaghetti cool for about 10 minutes before serving and top with chopped cilantro if using.
