Why You’ll Love Chicken Spaghetti Southwestern Style Recipe
This recipe takes the traditional chicken spaghetti and gives it a vibrant makeover with the smoky, spicy elements of Southwestern cuisine. It’s a perfect balance of creamy, cheesy, and spicy, offering a delicious one-dish meal that’s easy to prepare and family-friendly. Whether you’re cooking for a weeknight dinner or a casual get-together, this dish is always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken (shredded or chopped)
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Spaghetti noodles
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Diced tomatoes with green chilies (such as Rotel)
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Cream of chicken soup
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Cream of mushroom soup
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Sour cream
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Shredded cheddar cheese
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Onion (chopped)
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Green bell pepper (chopped)
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Garlic (minced)
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Olive oil or butter
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Ground cumin
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Chili powder
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Salt and pepper to taste
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Fresh cilantro (optional for garnish)
Directions
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Preheat your oven to 350°F (175°C).
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Cook the spaghetti according to package directions until al dente. Drain and set aside.
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In a large skillet, heat olive oil or butter over medium heat. Add chopped onion, bell pepper, and garlic. Sauté until vegetables are softened.
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Stir in the diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, sour cream, cumin, chili powder, salt, and pepper. Mix well until heated through.
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Add the cooked chicken and stir to combine.
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Fold in the cooked spaghetti and half of the shredded cheese. Mix until evenly coated.
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Pour the mixture into a greased 9×13-inch baking dish. Top with the remaining cheese.
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Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
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Garnish with chopped cilantro before serving, if desired.
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
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Use rotisserie chicken for a quicker prep.
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Substitute Monterey Jack or pepper jack cheese for extra spice.
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Add black beans or corn for more Southwestern flair.
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Swap spaghetti for another pasta like penne or rotini.
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Use Greek yogurt instead of sour cream for a lighter version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions or bake in a 350°F oven covered with foil until warmed through.
For freezing, wrap tightly in foil and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
FAQs
What type of chicken works best for this recipe?
Shredded rotisserie chicken, leftover baked chicken, or poached chicken breasts all work well.
Can I make this dish ahead of time?
Yes, you can assemble the dish a day in advance, refrigerate it, and bake just before serving.
Is this recipe spicy?
It has mild spice from the chilies and seasonings, but you can adjust the heat to your preference.
Can I make this without canned soup?
Yes, you can substitute with homemade cream sauces if you prefer to avoid canned soup.
What can I use instead of sour cream?
Greek yogurt or a dairy-free alternative can be used instead of sour cream.
Can I use a different type of pasta?
Absolutely. Penne, rotini, or fettuccine can be used in place of spaghetti.
How can I make this gluten-free?
Use gluten-free spaghetti and ensure your canned soups are certified gluten-free.
Can I add vegetables to the dish?
Yes, corn, black beans, or even spinach can be added for extra nutrition.
How do I prevent the pasta from getting mushy?
Cook the pasta until just al dente before combining it with the sauce and baking.
Can this be cooked on the stovetop instead of baked?
Yes, after combining all ingredients in the skillet, heat until everything is melted and serve directly.
Conclusion
Chicken Spaghetti Southwestern Style brings a bold, cheesy, and hearty flair to your table with minimal effort. Whether you’re feeding a family or looking for a comforting make-ahead meal, this dish delivers on flavor and convenience. Try it once, and it just might become your new favorite twist on classic chicken spaghetti.
Chicken Spaghetti Southwestern Style
This Chicken Spaghetti Southwestern Style is a creamy, cheesy, and mildly spicy casserole dish combining classic comfort food with bold Southwestern flavors. It’s perfect for family dinners or gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
- Diet: Halal
Ingredients
- 3 cups cooked chicken (shredded or chopped)
- 12 oz spaghetti noodles
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Add chopped onion, bell pepper, and garlic. Sauté until vegetables are softened.
- Stir in the diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, sour cream, cumin, chili powder, salt, and pepper. Mix well until heated through.
- Add the cooked chicken and stir to combine.
- Fold in the cooked spaghetti and half of the shredded cheese. Mix until evenly coated.
- Pour the mixture into a greased 9×13-inch baking dish. Top with the remaining cheese.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving, if desired.
Notes
- Use rotisserie chicken for quicker prep.
- Monterey Jack or pepper jack cheese can be used for extra spice.
- Add corn or black beans for more Southwestern flair.
- Substitute Greek yogurt for sour cream for a lighter version.
- Make ahead by assembling the dish and refrigerating until ready to bake.
Nutrition
- Serving Size: 1/8 of dish
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
