- 12 oz Spaghetti
- 1 tbsp Olive oilextra-virgin
- 1 lb Chicken Breastboneless, skinless, cut into 1-inch pieces
- Kosher Saltto taste
- Black pepperto taste
- 1 Onionlarge sliced into half moons
- 2 Bell peppersliced
- 1 tbsp Chili powder
- 1 tbsp Cuminground
- 2 tsp Dried oregano
- 1 (15-oz) can Diced tomatoesfire-roasted
- ½ cup Chicken brothlow-sodium
- ¾ cup Half-and-half
- ½ cup Cheddar cheese
For garnish:
- Cilantrofreshly chopped
Mexican Chicken Pasta
You would not believe how often my kids ask for this Mexican Chicken Pasta. They love it so much I think they would eat it every day if they could! What’s not to love? Cheesy chicken pasta always goes down a treat. I hold off on some of the chili when I cook it for my kids, but I add extra jalapeños to the adult helpings!
Start by cooking spaghetti in salted boiling water. As the pasta cooks, fry chicken until golden and add onion and bell peppers. Add spices and stir until coated. Stir in tomatoes, broth, and half-and-half and simmer until the sauce reduces slightly. Add the cooked spaghetti and toss until coated. Remove from the heat, add cheese, and stir until melted and creamy. Season to taste and garnish with cilantro before serving.
To make Mexican Chicken Pasta, you will need the following ingredients:
Steps to make Mexican Chicken Pasta
1 | Cook spaghetti | 15 |
2 | Heat oil | 3 |
3 | Cook chicken | 6 |
4 | Add onion and bell peppers | 7 |
5 | Add spices | 1 |
6 | Make sauce | 3 |
7 | Add pasta | 1 |
8 | Season | 1 |
9 | Serve | 1 |
Recipe Reviews
Delicious pasta dish!
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