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:
Bring salted water to a boil in a large saucepan. Once boiling, add spaghetti and cook according to the package directions until al dente. Once cooked, drain.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add 1 pound of chicken breasts. Season to taste with salt and pepper and cook for about 6 minutes, until golden brown.
Add sliced onion and bell peppers to the pan. Cook while stirring for 5-7 minutes until soft.
Add 1 tablespoon of chili powder, 1 tablespoon of ground cumin, and 2 teaspoons of dried oregano and stir until coated.
Mix in 1 can of tomatoes, ½ cup of chicken broth, and ¾ cup of half-and-half. Simmer for about 3 minutes until slightly reduced.
Add the drained spaghetti to the sauce and toss until coated. Remove the pan from heat, add ½ a cup each of Cheddar and stir until creamy and melted.
Season to taste with salt and pepper.
Serve bowls of this delicious pasta garnished with fresh cilantro.
This Mexican Chicken Pasta is a delicious, cheesy pasta with a kick of chili. If you try this tasty recipe, please come back to leave a comment below to let me know what you think.
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