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Tex-Mex Cheesy Chicken Spaghetti

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About once a week I put my foot down and I tell Eric, “YOU ARE TAKING CARE OF MISS PEPPER! I AM LIVING IN THE KITCHEN TODAY.” Normally, he argues with me a little because well, he’s a man.  (Sorry, Babe. I know you’ll be reading this probably later tonight!)

I’m pretty sure he will forget that I called him out after I make something else to eat, so oh well.

Anyway- like I was saying, about once a week I dedicate a good portion of my day to the kitchen. I test out new recipes, I tweak old ones, I sing along to some Miranda. It’s really a perfect day.

Every hour or so food magically appears on the dining room table and Eric walks in like, “whoa, when can I eat this?” and I normally make him wait until it is cold and after I take some photos. I’m the worst!

But, he is the most honest with me when it comes to my recipes. Sometimes a little too honest. He’s quite the food critic these days. (hahaha!) Before I actually post a recipe It normally goes through a chain of people. Myself, Eric, and My mom. If we all agree that it is fabulous, then I tell you all that it is fabulous. We build a lovely relationship of trust, and you continue making my recipes, and my heart is happy!

It’s really a wonderful thing!

Okay, now that you know all of that. I will introduce you to one of my latest kitchen creations. Tex Mex Cheesy Chicken Spaghetti. I love me some Tex Mex! I normally don’t make it because it’s something I tend to get when we go out for dinner, but doing this blog now is helping me break out of my little cooking shell.

I still won’t put mushrooms in anything, don’t ask.

I hope you all enjoy!

-Xo, Star

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(Eric is my fork holding model in this picture. I still didn’t let him take a bite.)

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4.98 from 99 votes

Tex Mex Cheesy Chicken Spaghetti

The perfect lightened up blend of creamy, cheesy, and a lil bit spicy spaghetti. 
Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Yield: 6
Author: Star @ the skinny-ish dish

Materials

  • 3 -5 cloves garlic minced
  • 1 medium yellow onion diced
  • 1 medium red or green pepper diced
  • 8 ounces spaghetti noodles, dry broken into pieces
  • 2 cups chicken breast (cooked and diced/shredded)
  • 1 cup nonfat cottage cheese
  • 1 1/4 cup reduced fat mild or sharp cheddar mexican blend works well too!
  • 10 ounce can 98% Fat Free Cream of Chicken or Celery Soup
  • 1 tsp Lawry’s Seasoned Salt
  • 1/4 tsp cumin
  • 1/4-1/8 tsp cayenne pepper more or less depending on the level of spice you want
  • cooking spray
  • Salt & Pepper to taste

Instructions

  • Preheat oven to 350 degrees and lightly spray a 9×13 casserole dish.
  • Put a large pot of salted water on, and boil the spaghetti noodles according to package instructions. Drain noodles. 
  • Spray a skillet with cooking spray and cook onions, garlic, and green pepper until soft.
    In a large bowl add cottage cheese, ½ cup of the shredded cheese, cream of chicken/celery soup, cumin, cayenne pepper, seasoned salt, sautéed veggies, and chicken. Mix together well. 
  • In the casserole dish add the noodles and chicken mixture. Stir until all mixed together and spread evenly into the casserole dish. 
  • Top with the remaining cheese, cover with tin foil, and bake for 30 minutes. Cut into six servings. Enjoy!

Notes

Serving size: 1/6 of the casserole

WW Points: 8

370 Calories 9g Fat. 3.5g Saturated Fat. 39g carbohydrates. 4g fiber. 3.5g sugar. 30g protein. 

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117 Comments

  1. 5 stars
    I love this recipe! Thank you! Even my picky hubby liked it. I’m making it again and will be adding some black beans, I had added them before (needed to use them and thought they would be good). 1/6 of the recipe was a bit much for me, so by adding the beans, I can cut it in 8 servings. Froze and reheated well, I like having ready to eat meals in the freezer. Thank you again for this recipe!!!

  2. 5 stars
    I made this for dinner last night, plus freeze leftovers. I loved this! I used red and green peppers. I will be making this again. Thank you so much for this recipe!

  3. 5 stars
    LOVE this.
    I actually do 3-4 peppers per casserole, found one to be way too little. Otherwise make it as is and make 2-3 at a time and freeze then thaw and reheat!

  4. 5 stars
    My husband is still raving about this recipe from last week. The cottage cheese had me nervous but it made the whole dish creamy and delicious. I can see this being a staple go-to recipe.

  5. 5 stars
    I made this for the first time and it was a hit! I honestly didn’t expect my picky eaters to like it, because they don’t usually like creamy things. But everyone liked this. I didn’t have cottage cheese so I just added in a little ricotta.

  6. 5 stars
    I tried this for the first time tonight and really enjoyed it! I used whole wheat pasta which is zero points on my personal plan and it came out as 4 points per serving. I’m already excited to eat the leftovers tomorrow!

  7. 5 stars
    Making this one for the first time tonight since it is apparently #nationalspaghettiday #top2021

  8. My daughter asks for this meal every week…. she is obsessed. Its an easy recipe for meal prep, which is just up my alley. Thank you for this recipe !
    #top2021

  9. 5 stars
    Perfect for meal prep and one of my go-tos when I want to have it for dinner and then use it for lunch the rest of the week. #top2021

  10. I have loved all of the Skinnyish Dish recipes I have tried and will definitely be adding this to my rotation!
    #top2021

  11. 5 stars
    Chicken spaghetti has always been a favorite of mine, so finding a healthier version was very intriguing. I was hesitant at first, but as usual, this recipe did not disappoint! We have made it countless times, and it never gets old.

    #top2021

  12. 5 stars
    The flavors in the recipe are a family favorite. We love everything about it and it is so satisfying! #top2021

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