Mexican Chicken Spaghetti


  • 1 lb boneless, skinless chicken breasts
  • 1 lb Velveeta cheese, regular or Mexican
  • 1 can (10 oz) Rotel tomatoes, regular or hot
  • 1 lb spaghetti pasta
  • 1 stick butter
  • 1 can (10.5 oz) cream of chicken soup, undiluted
  • 1 can (10.5 oz) cream of mushroom soup, undiluted
  • 1 medium onion, chopped
  • 1 bell pepper, red or green, chopped
  • Salt and pepper to taste


  1. Boil Chicken:
    Boil chicken breasts in a large pot, adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to the water. Remove the chicken when completely done, about 10 to 12 minutes.
  2. Cook Spaghetti:
    Boil spaghetti pasta in the remaining broth according to package directions. Drain the pasta after it’s done and discard the water. Set aside the pasta—do not rinse.
  3. Saute Vegetables:
    Melt the butter in the same (now empty) pot and sauté the chopped onion and bell pepper.
  4. Combine Ingredients:
    Add Rotel tomatoes, cream of chicken soup, cooked chicken (cut into bite-size pieces), and spaghetti to the sautéed onion mixture, one at a time. Gently mix together.
  5. Add Cheese:
    Add Velveeta cheese and stir together, mixing well. Season with salt and pepper to taste.
  6. Melt and Heat:
    Heat until the cheese is melted thoroughly, stirring occasionally to prevent scorching.
  7. Serving Suggestions:
    Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.



  • For an extra kick, use the hot variety of Rotel tomatoes.
  • Customize the dish by adding black beans, corn, or jalapeños for additional flavor and texture.
  • Top with chopped fresh cilantro or green onions for a burst of freshness.

Savor the rich and flavorful goodness of Mexican Chicken Spaghetti—a delightful fusion of tender chicken, melted cheese, and zesty tomatoes. This easy-to-make dish is a crowd-pleaser that brings a taste of comfort and warmth to your table. Pair it with your favorite sides for a complete and satisfying meal.