Mexican chicken spaghetti

Mexican Chicken Spaghetti

Who knew the merger of Mexican spices and Italian noodles could be so delicious? But don’t take our word for it. Give it a try!

Prep Time:

25 min

Cook Time:

50 min



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  • 12 Ounces spaghetti
  • 1/4 Cup butter
  • 20 Ounces frozen peppers and onion blend thawed
  • 1/4 Cup all purpose flour
  • 3 Cups chicken broth
  • 10 Ounces canned diced tomatoes and green chiles
  • 8 Ounces cream cheese softened
  • 3 Cups pepper Jack cheese shredded
  • 1 Package Bob Evans Sweet Corn with Chipotle Butter Sauce
  • 1 Tablespoon chili powder
  • 4 Cups chicken cooked, chopped
  • 3 Tablespoons fresh cilantro chopped
  • 1 Tablespoon ground cumin
  • 1 Cup blue corn tortilla chips coarsely crushed


  1. Preheat oven to 350°F.
  2. Cook pasta according to package directions; drain, and return to pot.
  3. Meanwhile, melt butter in a large Dutch oven over medium heat. Add peppers and onion blend, and cook 5 to 6 minutes or until tender.
  4. Add flour; cook, stirring constantly, 2 minutes. Gradually add broth and diced tomatoes and green chiles; bring to a boil, reduce heat, and simmer until slightly thickened.
  5. Add cream cheese and shredded cheese, stirring until melted. Stir in corn and sauce, chicken, cilantro, and cumin until blended. Season with salt and pepper, if desired.
  6. Add chicken mixture to pasta in pot; toss. Spoon into a lightly greased 13 -x 9-inch baking dish. Bake 30 to 40 minutes or until hot and bubbly.
  7. Sprinkle with crushed chips and garnish with fresh cilantro leaves, if on hand.

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