Rotel tomatoes, chili powder, cumin and cayenne give this savory pasta dish it’s Tex Mex flare.
Add as much or as little cayenne as you like. I usually add just pinch, but if you like things really spicy, feel free to add more.
And the white cheddar cheese makes for a more elegant looking, restaurant quality dish. This isn’t just another mac and cheese dinner, that’s for sure! 
You can use white or whole wheat spaghetti in this dish, and linguine or even fettuccine also work well. I like to top things off with some chopped fresh tomatoes and cilantro.
This recipe makes plenty to serve a crowd, but it can easily be halved to serve four or fewer people. I made this on a night when two of my boys were gone, and there were enough for three of us to enjoy it for two days!
For extra convenience, I used a supermarket rotisserie chicken, but you can certainly cook and shred your own chicken. I’m all about convenience though. Just one more reason I love this easy dinner–it was on the table in less than 30 minutes!
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Tex Mex Roasted Chicken Spaghetti
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
Creamy cheddar and spicy Tex-Mex flavors coat tender chicken and spaghetti. A quick weeknight meal the whole family will love.
Ingredients
- 1 cups (237 ml) onion (diced)
- 2 cups (473 ml) chicken stock
- 1 cups (237 ml) milk
- 1 cups (237 ml) sour cream
- 1 lbs (454 g) spaghetti
- 3 tbsp butter
- 2 to 3 cloves garlic (minced)
- 3 tbsp all purpose flour
- 1 lbs (454 g) grated white cheddar cheese
- 1 10 oz. can (284 g can) diced tomatoes and green chilies, undrained
- 1/2 tsp cumin
- 1 tsp chili powder
- Dash of cayenne pepper
- Salt and pepper
- 2 cups (473 ml) cooked (shredded chicken)
- 2 tbsp chopped fresh cilantro
- Diced tomatoes (for garnish, optional)
Instructions
- Cook spaghetti according to package directions; drain.
- Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onions and garlic and sauté until softened, 3-5 minutes.
- Stir in flour and cook for 2 minutes more. Slowly whisk in chicken broth and milk. Stir in sour cream. Bring to a simmer, stirring often, until the sauce is thickened.
- Add white cheddar cheese and stir until melted and smooth.
- Stir in diced tomatoes, green chilies, cumin, chili powder, cayenne, and salt and pepper to taste.
- Add cooked spaghetti and chicken, and stir to coat everything evenly in sauce. Taste and adjust seasonings.
- Stir in cilantro just before serving.
- Garnish with additional chopped cilantro and diced tomatoes, if desired.
Notes
- For a richer flavor, use rotisserie chicken instead of cooking your own.
- If the sauce is too thick, add a splash more milk or chicken broth until desired consistency is reached.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
Can I use a different type of pasta for the Tex Mex Roasted Chicken Spaghetti?
Yes, you can use whole wheat spaghetti, linguine, or even fettuccine as alternatives.
What kind of cheese works best for this recipe?
White cheddar cheese is recommended for a more elegant look and taste, but you can substitute with other melting cheeses if desired.
How can I adjust the spice level in the dish?
You can add more cayenne pepper, or include red pepper flakes or diced jalapeños according to your heat preference.
