Mexican Chicken Spaghetti

Begin by filling a large vessel with water and placing it on high heat until it reaches a rolling boil. Next, add the chicken, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper; cover the pot and gradually decrease the heat to a low simmer. Continue cooking until the chicken reaches an internal temperature of at least 165 degrees F (74 degrees C), indicated by an instant-read thermometer, which should take around 10 to 12 minutes. Remove the chicken from the pot and set it aside until it has cooled enough to handle, then chop it into bite-sized pieces. Reserve the cooking liquid in the pot.

Now, bring the reserved liquid back to a boil and add the spaghetti; cook, stirring occasionally, until it reaches a tender yet firm texture, which should take about 12 minutes. Once cooked, drain the spaghetti without rinsing it; discard the liquid.

Melt butter in the same pot used for cooking the spaghetti. Add an onion and a bell pepper; cook until they are softened, which should take around 5 to 7 minutes. Gradually add the chicken soup, mushroom soup, diced tomatoes and chiles, then the cooked chicken, one ingredient at a time; gently stir after each addition.

Add the Mexican cheese blend to the pot and stir until it is fully incorporated. Season with salt and black pepper to taste. Continue cooking until the cheese is thoroughly melted, stirring occasionally to prevent it from scorching.