Pioneer Woman Tex Mex Chicken Spaghetti

Pioneer Woman Tex-Mex Chicken Spaghetti is a comforting casserole that bridges the gap between classic American pasta bakes and zestier Southwestern flavors. Unlike traditional Italian chicken spaghetti which relies on tomato sauce, this recipe uses a rich, creamy base made from cream of mushroom soup and cheese, kicked up with diced tomatoes, green chilies, and savory spices. It is the ultimate “dump and bake” meal—perfect for using up leftover rotisserie chicken, feeding a large crowd, or stocking the freezer for busy weeknights.

Try More Recipes:

• Pioneer Woman Tex-Mex Mac and Cheese Recipe
• Pioneer Woman Texas Trash Recipe
• Pioneer Woman Turkey Brine

🧡 Why You Will Love This Tex-Mex Chicken Spaghetti Recipe:

• Creamy & Comforting: The combination of cream soup, melted cheese, and tender pasta creates a velvety, satisfying texture that is pure comfort food.
• Mild Spice Kick: The addition of Rotel (diced tomatoes with green chilies) adds just enough heat to cut through the richness without being overwhelmingly spicy for children.
• Rotisserie Shortcut: You can skip cooking the chicken from scratch by using a store-bought rotisserie bird, cutting the prep time in half.
• Make-Ahead Friendly: This casserole tastes even better after sitting in the fridge overnight, making it perfect for preparing ahead of time.
• Feeds a Crowd: A single batch makes a massive 9×13 inch casserole, easily serving 8 to 10 hungry people.

🍗 Pioneer Woman Tex-Mex Chicken Spaghetti Ingredients

• 12 oz (340g) spaghetti noodles (broken into thirds)
• 4 cups cooked chicken, shredded (about 1 rotisserie chicken or 3 poached breasts)
• 2 cans (10.5 oz each) cream of mushroom soup (or cream of chicken)
• 1 can (10 oz) Rotel (diced tomatoes and green chilies), undrained
• 1 medium onion, finely diced
• 1 red or green bell pepper, diced
• 2 cups sharp cheddar cheese, grated
• 1 cup chicken broth (or reserved pasta water)
• 1 tsp seasoned salt
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper
• 2 tbsp butter (for sautéing veg)

🍝 How To Make Pioneer Woman Tex-Mex Chicken Spaghetti

1. Preheat and Pasta: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente (firm to the bite). Do not overcook it, as it will bake later. Drain and set aside.
2. Sauté Veggies: While the water boils, melt the butter in a skillet over medium heat. Add the diced onion and bell pepper. Sauté for 5 minutes until softened.
3. Mix the Base: In a very large mixing bowl, combine the cooked onion and peppers, shredded chicken, cream of mushroom soup, undrained Rotel, seasoned salt, paprika, and cayenne pepper.
4. Add Cheese and Broth: Stir in 1 ½ cups of the grated cheddar cheese. Pour in the chicken broth to loosen the mixture (you want it saucy, as the pasta will absorb liquid in the oven).
5. Combine: Add the cooked spaghetti to the bowl. Toss everything together using tongs until the pasta is evenly coated in the creamy sauce.
6. Assemble: Pour the mixture into the prepared baking dish. Spread it out evenly. Top with the remaining 1/2 cup of cheddar cheese.
7. Bake: Place in the oven and bake for 35 to 45 minutes until the casserole is bubbly around the edges and the cheese on top is melted and golden.
8. Rest: Let the casserole stand for 5 to 10 minutes before serving to allow the sauce to set slightly.

💭 Recipe Tips

• Break the Pasta: Breaking the spaghetti strands into smaller pieces before boiling makes the casserole much easier to eat and serve.
• Cheese Choice: Sharp cheddar cuts through the creamy soup best, but Pepper Jack is an excellent substitute if you want a spicier kick.
• Don’t Drain the Rotel: The liquid in the can of tomatoes and chilies is packed with flavor and helps season the entire dish.
• Soup Variation: If you don’t like mushrooms, Cream of Chicken or Cream of Celery soup works just as well.
• Adding Crunch: For a texture contrast, you can top the casserole with crushed tortilla chips or fried onions during the last 10 minutes of baking.

🥗 What To Serve With Tex-Mex Chicken Spaghetti?

Since this Tex-Mex Chicken Spaghetti is a heavy carb-rich dish, pair it with light sides a fresh Green Salad with vinaigrette, Steamed Broccoli, or Roasted Green Beans works perfectly. Garlic Bread is also a popular choice to soak up the sauce.

🎚 How To Store Leftovers Tex-Mex Chicken Spaghetti?

• Refrigerate: Cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the fridge for up to 3 to 4 days.
• Freeze: This is an excellent freezer meal. Freeze the unbaked casserole (wrapped tightly in plastic and foil) for up to 3 months. Thaw in the fridge overnight before baking (you may need to add 10-15 minutes to the cooking time).

🥵 How To Reheat Leftovers Tex-Mex Chicken Spaghetti?

• Oven: Cover with foil to prevent drying out. Bake at 350°F (175°C) for 20 minutes or until hot.
• Microwave: Heat individual portions for 1 to 2 minutes. If the pasta looks dry, add a splash of water or chicken broth before heating.

❓FAQs

More Recipes:

• Pioneer Woman Turkey Cutlets
• Pioneer Woman Twice Baked Potatoes
• Pioneer Woman Slow Cooker Beef Enchilada Dip

📊 Tex-Mex Chicken Spaghetti Nutrition Facts

Serving Size: 1 serving (approx 1 cup)

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 980mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 26g

Pioneer Woman Tex Mex Chicken Spaghetti

Recipe by Imen DridiCourse: Chicken, Dinner, Lunch, MainCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

450

kcal

Pioneer Woman Tex-Mex Chicken Spaghetti is a comforting casserole that bridges the gap between classic American pasta bakes and zestier Southwestern flavors. Unlike traditional Italian chicken spaghetti which relies on tomato sauce, this recipe uses a rich, creamy base made from cream of mushroom soup and cheese, kicked up with diced tomatoes, green chilies, and savory spices. It is the ultimate “dump and bake” meal—perfect for using up leftover rotisserie chicken, feeding a large crowd, or stocking the freezer for busy weeknights.

Ingredients

• 12 oz (340g) spaghetti noodles (broken into thirds)

• 4 cups cooked chicken, shredded (about 1 rotisserie chicken or 3 poached breasts)

• 2 cans (10.5 oz each) cream of mushroom soup (or cream of chicken)

• 1 can (10 oz) Rotel (diced tomatoes and green chilies), undrained

• 1 medium onion, finely diced

• 1 red or green bell pepper, diced

• 2 cups sharp cheddar cheese, grated

• 1 cup chicken broth (or reserved pasta water)

• 1 tsp seasoned salt

• 1 tsp paprika

• 1/2 tsp cayenne pepper (optional, for extra heat)

• Salt and freshly ground black pepper

• 2 tbsp butter (for sautéing veg)

Directions

• Preheat and Pasta: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente (firm to the bite). Do not overcook it, as it will bake later. Drain and set aside.
• Sauté Veggies: While the water boils, melt the butter in a skillet over medium heat. Add the diced onion and bell pepper. Sauté for 5 minutes until softened.
• Mix the Base: In a very large mixing bowl, combine the cooked onion and peppers, shredded chicken, cream of mushroom soup, undrained Rotel, seasoned salt, paprika, and cayenne pepper.
• Add Cheese and Broth: Stir in 1 ½ cups of the grated cheddar cheese. Pour in the chicken broth to loosen the mixture (you want it saucy, as the pasta will absorb liquid in the oven).
• Combine: Add the cooked spaghetti to the bowl. Toss everything together using tongs until the pasta is evenly coated in the creamy sauce.
• Assemble: Pour the mixture into the prepared baking dish. Spread it out evenly. Top with the remaining 1/2 cup of cheddar cheese.
• Bake: Place in the oven and bake for 35 to 45 minutes until the casserole is bubbly around the edges and the cheese on top is melted and golden.
• Rest: Let the casserole stand for 5 to 10 minutes before serving to allow the sauce to set slightly.

Notes

• Break the Pasta: Breaking the spaghetti strands into smaller pieces before boiling makes the casserole much easier to eat and serve.
  Cheese Choice: Sharp cheddar cuts through the creamy soup best, but Pepper Jack is an excellent substitute if you want a spicier kick.
  Don’t Drain the Rotel: The liquid in the can of tomatoes and chilies is packed with flavor and helps season the entire dish.
  Soup Variation: If you don’t like mushrooms, Cream of Chicken or Cream of Celery soup works just as well.
  Adding Crunch: For a texture contrast, you can top the casserole with crushed tortilla chips or fried onions during the last 10 minutes of baking.