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Mexican Chicken Pasta

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Mexican Chicken Pasta
Ingredients
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1/2 cup shredded Colby-Monterey Jack cheese
Instructions
1
Boil a substantial container of salted water until it reaches its boiling point. Prepare spaghetti by immersing it in the boiling water, stirring periodically, until it reaches a suitable texture that still retains some firmness when bitten into, approximately 12 minutes. Drain the water.
2
Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
3
Heat olive oil in an oven-safe pan over a medium heat setting; cook and stir minced garlic until it releases its fragrance, roughly 1 minute. Introduce the chopped onion into the pan; cook and stir until it begins to soften, around 2 minutes. Add diced chicken breast; cook and stir until the chicken reaches a safe internal temperature, approximately 5 minutes.
4
Combine the mushroom soup with diced tomatoes and green chile peppers in the chicken mixture. Combine cooked spaghetti into the chicken mixture and top with shredded Colby-Monterey Jack cheese.
5
Position the oven-safe pan in the preheated oven and bake until the cheese is melted and develops a light brown color, 15 to 20 minutes.