Mexican-Italian Chicken
- Kim
- Sep 7, 2022
- 3 min read
Updated: 3 days ago
Mexican-Italian Chicken turns simple chicken into a bold, flavor-packed dinner! Tender chicken simmers in a rich sauce made with seasoned tomatoes and salsa, creating a creamy, comforting topping for pasta. It’s easy, hearty, and perfect for busy weeknights!
You know those recipes you’ve had forever and somehow forget just how good they are? As I’ve been digging through my recipe box for the blog, I’ve rediscovered a few of those treasures. This Mexican-Italian Chicken is one of them. I’ve had this recipe for 35+ years and made it for my husband and me before we even had kids. It’s simple, comforting, and packed with flavor and I’m so glad I found it again to share with you!
This dish brings together the bold flavors of salsa and tomato sauce with classic Italian seasoning for a delicious twist on a pasta dinner. Tender chicken in a creamy tomato sauce served over spaghetti and finished with Parmesan cheese. It’s perfect for busy weeknight dinners when you want something hearty without a lot of fuss.
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You’ll love this Mexican-Italian Chicken because it uses simple pantry ingredients and comes together in about 40 minutes, making it perfect for busy nights. The family-friendly flavors offer the perfect balance of Mexican and Italian, creating a comforting dish everyone will enjoy. Plus, it reheats beautifully, and who doesn’t love having extra sauce for leftovers?
What You Need
Chicken breasts (cut into small pieces if desired)
Italian seasoning
Flour
Milk
Diced Tomatoes
Salsa (use your favorite!)
Tomato Sauce
Spaghetti
Parmesan cheese
Tips for Making Mexican-Italian Chicken
Cut chicken breasts into small pieces for quicker cooking.
Stir frequently while simmering to prevent sticking.
Adjust salsa amount depending on how bold you want the flavor.
Add red pepper flakes if you'd like a little more spice.Â
More Delicious Dinners
How to Make Mexican-Italian Chicken
Step 1: Cut chicken into small pieces, removing excess fat. In a saucer, combine 3 tablespoons flour with 1 teaspoon Italian seasoning. Dip the chicken pieces in 2 tablespoons of milk, then dredge in the flour mixture, coating well. Be sure to reserve any remaining flour mixture as you’ll need it for the sauce. Spray a large skillet with non-stick cooking spray (or a drizzle of olive oil) and heat over medium-high heat. Place the seasoned chicken in the skillet and cook until golden brown on both sides. The chicken doesn’t need to be fully cooked at this stage as it will finish simmering in the sauce. Use a meat thermometer later to ensure the internal temperature reaches 165°F.Â
Step 2: In a medium bowl, combine 14.5 oz can diced tomatoes, 8 ounces tomato sauce, 1/2 cup chunky salsa, and remaining flour mixture. Give it a good stir until smooth. This combination creates a creamy pan sauce as it simmers and thickens to your desired consistency. Pour the sauce mixture over the chicken in the skillet. Cover and simmer for about 25 minutes, stirring often so the sauce doesn’t stick. The chicken will become tender and soak up all those seasoned tomato flavors. If you prefer extra sauce for serving, you can easily add a bit more tomato sauce or salsa during simmering.
Above Left: Tomato and Salsa. Above Right: Tomato mixture added to chicken.
Step 3: While the mixture simmers, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain well. For each serving, place ½ cup of cooked spaghetti on a plate. Just before dishing out the chicken in the sauce, top with Parmesan cheese and allow it to melt. Top with the cooked chicken and generous spoonfuls of the creamy tomato sauce. Sprinkle with additional Parmesan cheese, if desired.
Above Left: Parmesan cheese added. Above Right: Chicken mixture over spaghetti.
How to Store Mexican-Italian Chicken
Layer the cooked spaghetti on the bottom of an airtight container. Top with the chicken mixture and Parmesan cheese. Store in the refrigerator for up to three days. When reheating, you may want to add a splash of water if the sauce thickens too much.
This Mexican-Italian Chicken is one of those dependable recipes that stands the test of time. It’s flavorful and easy enough for weeknight dinners, yet special enough to serve when you want something a little different. It's Forkin' Good!
