Description
Cheesy Chicken Taco Spaghetti is a flavorful and comforting Mexican-inspired pasta dish that brings together tender diced chicken, spaghetti, zesty taco seasoning, diced tomatoes with green chilies, and a creamy cheese sauce made with cream cheese, shredded cheddar, and Monterey Jack. Perfect for an easy weeknight dinner, this dish combines warm spices with the richness of melted cheese and fresh cilantro for a satisfying meal everyone will love.
Ingredients
Pasta
- 12 oz (340 g) spaghetti
Chicken and Vegetables
- 1 lb (450 g) boneless, skinless chicken breasts, diced
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup corn
- 1/2 cup black beans, drained and rinsed
Sauces and Seasonings
- 1 tablespoon olive oil
- 1 packet taco seasoning
- 1 can (10 oz / 280 g) diced tomatoes with green chilies
- 1 cup chicken broth
- 1/2 cup cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Spaghetti: Cook the spaghetti according to the package directions until al dente. Drain well and set aside to keep warm.
- Heat Oil and Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
- Sauté Onion: Add the diced onion to the skillet with the chicken and cook for about 3 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Season and Add Tomatoes: Sprinkle the taco seasoning evenly over the chicken mixture and stir well. Pour in the diced tomatoes with green chilies and combine thoroughly.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 3 to 4 minutes to allow flavors to meld and the sauce to slightly reduce.
- Incorporate Cream Cheese: Add the cream cheese to the skillet and stir continuously until it melts completely and creates a smooth, creamy sauce.
- Combine Vegetables and Pasta: Stir in the corn, black beans, and the cooked spaghetti. Toss everything together so the pasta is evenly coated with the sauce and ingredients are well distributed.
- Add Cheeses: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the skillet mixture.
- Melt Cheese: Cover the skillet with a lid and let it sit for 2 to 3 minutes or until the shredded cheeses have melted and formed a gooey topping.
- Garnish and Serve: Remove the lid, sprinkle fresh cilantro over the dish for a burst of freshness, and serve the cheesy chicken taco spaghetti warm for a delicious, hearty meal.
Notes
- For convenience, rotisserie chicken can be used instead of fresh chicken to save time.
- Feel free to add diced bell peppers or zucchini for extra vegetables and nutrients.
- For a lighter version, substitute some of the cream cheese with Greek yogurt.
- Add jalapeños or hot sauce if you prefer a spicier dish.
- Serve with avocado slices, salsa, or fresh lime wedges to enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Mexican-Inspired, American
