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Mexican Chicken Spaghetti

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Mexican Chicken Spaghetti

I mentioned last week I am on a pantry and freezer clean out splurge lately!  That means lots of go to pantry style meals coming up.  One that may go down as one of my all time favorites that we have had lately is this Mexican Chicken Spaghetti.

When I started making it, I had an idea in mind but really was not sure how I would execute it.  I started by looking through the pantry and found tomato sauce, black beans, and Rotel.  I knew that I could make something delicious using those ingredients.  Next up, I was really craving some spaghetti.  When I was growing up that was one meal my mom made regularly; although hers was pretty much pasta and sauce.  Now, I have learned that you can really make spaghetti a delicious one dish meal!

Mexican Chicken Spaghetti

Just looking at these pictures is making me crave this all over again!  I added a little sour cream to mine then I ate it with some tortilla chips too.  It was amazing!

This can also be made using ground beef too; however, I was trying to cut down on calories and red meats so I used ground chicken instead.

Mexican Chicken Spaghetti

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Mexican Chicken Spaghetti


  • 1 Lb Ground Chicken
  • 1 Package Taco Seasoning
  • 16oz Spaghetti Pasta or Gluten Free Pasta
  • 2 8oz Cans of Tomato Sauce
  • 1 10oz Can of Rotel
  • Black Beans
  • Corn
  • Mexican Shredded Cheese
  • Sour Cream (Optional)


  1. In a large skillet cook the ground chicken until well done. Then, add in the taco seasoning following the instructions listed on the package.
  2. While the meat is cooking, cook the spaghetti noodles in a stock pot as instructed on the package.
  3. Once done, drain and return to the stock pot.
  4. Add in the cooked and seasoned meat, tomato sauce, and the rotel. Mix this well.
  5. Serve topped with black beans, corn and cheese along with any additional toppings you may want.


Note:  Rotel is Diced Tomatoes & Green Chilies, find more about it here.  This post is not sponsored by them and you can use diced tomatoes and green chilies in place of it.


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10 Responses to “Mexican Chicken Spaghetti”

  1. Allison Moranposted February 18, 2014 at 7:03 am

    Is this something that would freeze well?


    • Kristy Stillreplied February 18th, 2014 at 10:03 am

      It should freezer cook well, similar to freezer cooking spaghetti. Just be sure that it’s sealed really well to avoid the noodles getting freezer burn.

  2. Christinaposted May 27, 2014 at 6:09 pm

    What is Rotel? Sorry I’ve heard of it just don’t know what it is and don’t even know if you can buy it up here in Canada.


    • Kristyreplied May 27th, 2014 at 7:33 pm

      It’s Diced Tomatoes mixed with Chopped Green Chilies. You can buy each of those and make it too.

  3. Andreaposted May 27, 2014 at 7:08 pm

    What is Rotel? We don’t have that in Mexico… there’s nothing Mexican about this recipe, we don’t eat spaghetti like that.


    • Kristyreplied May 27th, 2014 at 7:34 pm

      Rotel is Diced Tomatoes mixed with Green Chilies that you can buy here in the stores, I’m in OK, we are Tex-Mex area.

  4. Candiceposted May 28, 2014 at 4:29 pm

    Could this work well with shredded chicken?


    • Kristyreplied May 28th, 2014 at 5:16 pm

      Yes, it should work really well with shredded chicken also with ground beef too.


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