Ingredients
Scale
- 8 oz spaghetti
- 1 lb boneless chicken breasts, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1 cup corn (fresh or frozen)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare all ingredients: dice chicken, chop onion, and mince garlic.
- Cook spaghetti in boiling salted water until al dente, then drain.
- Sauté chicken in a skillet with olive oil, seasoning until golden brown.
- Add onion and garlic to the skillet, cooking until translucent.
- Stir in chili powder and cumin, then add diced tomatoes and corn; simmer for 5 minutes.
- Combine the mixture with the spaghetti, tossing well to coat.
- Transfer to a greased baking dish, top with cheese, and bake at 350°F for 15-20 minutes.
- Garnish with cilantro and serve hot.
Notes
- Feel free to adjust spices according to taste.
- Can be made ahead and baked later for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: baked spaghetti, chicken spaghetti, cheesy pasta, easy dinner