Tex Mex Shredded Chicken Spaghetti

Name: Tex Mex Shredded Chicken Spaghetti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 pound spaghetti (454 g); 3 tablespoons unsalted butter; 1 cup diced yellow onion (150 g); 2 to 3 garlic cloves, minced; 3 tablespoons all-purpose flour; 2 cups chicken stock (473 ml); 1 cup whole milk (237 ml), plus more as needed; 1 cup sour cream (240 g); 1 pound white cheddar cheese, grated (454 g); 1 10-ounce can diced tomatoes with green chilies, undrained (284 g); 1 teaspoon chili powder; ½ teaspoon ground cumin; Dash of cayenne pepper, or more to taste; Salt and black pepper, to taste; 2 cups cooked shredded chicken (about 280 g); 2 tablespoons chopped cilantro; Diced tomatoes, for serving, optional; Extra chopped cilantro, for serving, optional

Rotel tomatoes, chili powder, cumin and cayenne give this savory pasta dish it’s Tex Mex flare. This is one tasty, easy weeknight meal.

byDanelle MC

Jump to Recipe

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!

How to Make Tex Mex Shredded Chicken Spaghetti

Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook the spaghetti until just al dente, following the package timing. The pasta should still have a little firmness, especially if you plan to bake the finished dish.

Drain the spaghetti and set it aside.

Start the Sauce:

Set a large saucepan or Dutch oven over medium heat.

Add the butter. Once melted, add the diced onion.

Cook for 3 to 5 minutes, stirring now and then, until the onion has softened.

Add the garlic and cook for about 30 seconds, just until fragrant.

Make the Roux:

Stir in the flour.

Cook for 2 minutes, stirring often. This helps remove the raw flour taste and gives the sauce a better texture.

Add the Liquids:

Slowly whisk in the chicken stock.

Add the milk and keep whisking until the sauce is smooth.

Stir in the sour cream.

Cook for 3 to 5 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.

Add the Cheese and Seasoning:

Reduce the heat to low.

Add the grated white cheddar in handfuls, stirring after each addition until melted before adding more.

Stir in the diced tomatoes with green chilies, chili powder, cumin, cayenne, salt, and black pepper.

Taste the sauce and adjust the seasoning.

Add the Chicken and Pasta:

Add the shredded chicken and cooked spaghetti to the sauce.

Use tongs to fold everything together until the pasta and chicken are coated.

Stir in the chopped cilantro just before serving.

Serve from the Pot:

Serve warm with diced tomatoes and extra cilantro, if using.

Or Bake as a Casserole:

Heat the oven to 350°F (175°C).

Transfer the spaghetti mixture to a greased 9-by-13-inch baking dish.

Cover with foil and bake for 20 to 25 minutes, until hot throughout.

Remove the foil for the last 5 to 10 minutes if you want the top to set a little.

Make-Ahead Instructions

The full dish can be assembled one day ahead.

Cook the pasta just to al dente so it does not become too soft after reheating.

Transfer the finished spaghetti mixture to a greased baking dish, cover tightly, and refrigerate overnight.

The next day, let the dish sit at room temperature for about 30 minutes while the oven heats.

Before baking, check the texture. If the pasta has absorbed too much sauce, stir in ¼ to ½ cup milk or chicken stock.

Bake covered at 350°F (175°C) for 25 to 30 minutes, or until hot in the center.

Remove the foil for the last 5 to 10 minutes if desired.

Notes

Rotisserie chicken works well here, but any cooked shredded chicken can be used.

The original title says “roasted chicken,” but the working ingredient is cooked shredded chicken; no roasting step is needed in the recipe.

White cheddar gives the sauce a milder look than yellow cheddar. Monterey Jack, pepper Jack, or a mix of cheddar and Jack can also work.

The pasta thickens as it sits. A splash of milk or chicken stock loosens the sauce when reheating.

For less heat, skip the cayenne. For more heat, add extra cayenne or chopped pickled jalapeños.

The dish can be halved and baked in an 8-inch square dish.

Leftovers keep in the refrigerator for up to 3 days. Reheat with a little milk or stock.