​This Texas Chicken Spaghetti recipe is a classic comfort food full of the bold and rich flavors of Tex-Mex cuisine. Made with creamy Velveeta cheese and Rotel tomatoes and green chiles, this recipe is a crowd-pleaser the whole family will love and is perfect for any occasion. The best part is that it cooks up in about 30 minutes without the oven!

Love Texas inspired recipes? Try my popular Homemade Pollo Fundido (Chicken Chimichangas).

Why You'll Love It

• It's easy to make: This Texas chicken spaghetti is a great recipe because it's straightforward and made with simple ingredients, so even if you're not an experienced cook, you can still whip up a delicious meal in no time.

• It's customizable: You can adjust the spiciness of the Texas inspired dish to your liking by using mild or spicy Rotel. You can also add your favorite veggies or swap out the chicken for ground beef or turkey.

• It's a crowd-pleaser: Whether you're feeding a family or hosting a Texas themed dinner party, this dish with its cheesy sauce is sure to be a hit. It's comforting, flavorful, and filling, so everyone will leave the table satisfied. 

• It's budget-friendly: This recipe uses simple and affordable ingredients, so you won't have to break the bank to make a delicious meal.

• It's perfect for leftovers: If you have any leftovers, they'll keep well in the fridge for a few days. You can also freeze the dish for later and enjoy it whenever you're in the mood for a comforting meal.

• One-pot meal: saves time and makes clean-up so easy! 

Equipment

• Large skillet or cast iron pan
• Large stock pot
• Casserole dish
• Glass freezer storage containers

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Ingredients

Boneless chicken breasts - I cooked some Chicken breasts for the recipe, but if you have some leftover cooked chicken or like to use rotisserie chicken in a recipe like this then they would make a good substitutes. Chicken thigh meat or a combination of light and dark meat can also be used.

Oil or cooking spray - to cook the chicken. Use what you have on hand like olive oil, canola oil, avocado oil, etc.

Salt and black pepper - to season the chicken. Add other spices to your taste.

Butter - used to make the roux that will thicken the cheese sauce. 

Onions and garlic - this keeps it simple but you can add some of your favorite vegetables if you like.

All purpose flour - this will help make the roux to thicken up the cheese sauce. 

Chicken stock or broth - use canned or homemade.

Milk - use the kind you like or are used to. We used 2% milk, but lower fat varieties will work, but the sauce might be a touch thinner. The same with plant based milks like almond milk and oat milk. 

​Velveeta cheese - this is what gives this recipe it's classic color and Tex Mex inspired taste. 

Cheddar cheese - this will give this recipe that extra cheesy taste we all love and expect. You can use sharp cheddar cheese, pepper Jack cheese, mozzarella, or a combination.

Rotel - this is the brand name of a can of diced tomatoes and green chiles. I used "original" to keep it family friendly and very mild. An easy swap is a can of diced tomatoes and a small can of green chiles if that's what you have on hand. 

Spaghetti noodles - cook Spaghetti to al dente for best results. Since this recipe is called Texas Chicken Spaghetti, we like to use spaghetti noodles, but you can substitute any other form, long or short such as penne, farfalle, or linguine.

Instructions

STEP ONE: Set a large pot of water to boil to cook the noodles. Cook to al dente according to package directions.

STEP TWO: Cut breasts into strips or small pieces for faster and even cooking. Season with salt and pepper on both sides. Add any extra seasoning you may like such as garlic powder, onion powder, or a seasoned salt.

STEP THREE: Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 3 or 4 minutes per side or until cooked through. Remove chicken to a cutting board and shred or cut into bite-sized pieces. 

STEP FOUR: Reduce heat to medium or medium low. Add the butter in the same pan. Once melted, add the onions and cook for 3 to 4 minutes. Add chopped garlic and cook one minute more. 

STEP FIVE: Sprinkle flour over the onion mixture and cook for one or two minutes.

Then, slowly add the broth stirring with a whisk to keep the mixture from getting clumpy.

When the broth mixture is smooth, stir in the milk until combined. Add cubed Velveeta and stir until melted and combined.

Now add one cup (or more) shredded cheddar cheese and stir until smooth. 

STEP SIX: Next, add the Rotel. If you want a thick sauce, drain the Rotel. If you like a thinner sauce, add the liquid from the can. I like to add the liquid for extra flavor. Mix it together and add the shredded chicken and cooked spaghetti noodles. Simmer for about 5 minutes to let the flavors come together.

This Texas chicken spaghetti can be served with more shredded cheese over the top for all you cheese lovers!

Kitchen Tips

• You can serve this dish Texas chicken spaghetti straight from the pan, but if you prefer you can transfer the spaghetti to a casserole dish that's been greased, top with extra cheese, and bake for 20 to 30 minutes in a 350 degree oven.

• You can use canned cream of chicken soup or cream of mushroom instead of making the roux. To do so, skip the flour step and just add the canned soup to the pan. Add undrained Rotel. Thin the sauce with some chicken broth if needed.

• Using more spaghetti will make the dish less saucy. I usually cook 12 ounces and eyeball how much I use to get the consistency just right for us.

• Add some extra veggies by slicing some button mushrooms, or chopping up a green bell pepper (or red) and adding it to the pan with the onions. Use jalapeño for a kick.

• Another great addition is a cup of corn or black beans for added fiber.

Serving Suggestions

• Serve with a Crisp Salad: To balance out the richness we suggest serving it with a fresh salad on the side. A simple Caesar salad or a mixed greens salad with a tangy vinaigrette would complement the flavors of the dish perfectly.
• Add More Tex-Mex Flavor: If you're feeling adventurous, you can add some Tex-Mex flavors to your Texas Chicken Spaghetti. Top it off with some sliced jalapeños to give it a spicy kick, or try some chopped cilantro, or a dollop of sour cream.
• Family Style: Texas Chicken Spaghetti is a great dish for family-style serving. Place the pot on the table and let everyone serve themselves. This way, everyone can customize their portion sizes and add their own toppings like chopped cilantro, salsa, and avocado slices.
• Leftovers: If you have any leftovers, Texas Chicken Spaghetti reheats well in the microwave or on the stovetop. You can also freeze it for up to 3 months. Just be sure to store it in an airtight container.

Storing and Reheating

To start, make sure you have an airtight container that is big enough to hold all of your spaghetti. This will help keep your spaghetti fresh for longer and prevent any odors from seeping in.

If you don't have an airtight container, you can also use a zip-top bag.  

Once you have your container ready, let your spaghetti cool down to prevent condensation before storing it.

Store it in the fridge for up to 4 days or in the freezer for up to 3 months.

To reheat from frozen, let it thaw overnight in the refrigerator. Once it's thawed, you can reheat it in the microwave or on the stove, or in the oven.

If you're using the microwave, cover the container with a damp paper towel to prevent it from drying out. If you're using the stove, add a little bit of water or chicken broth to the spaghetti to help keep it moist.

FAQ

More Tex Mex Recipes

• Cheesy Mexican Instant Pot Ground Beef and Rice
• Air Fryer Chicken Fajitas with Authentic Seasoning
• New Mexico Style Huevos Rancheros
• Simple and Easy Texas Baked Beans

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