Monterey Chicken Spaghetti Dish

This Monterey Chicken Spaghetti is a comforting and cheesy pasta dish perfect for busy weeknights or feeding a hungry crowd. Tender chicken combined with spaghetti and a creamy sauce loaded with Monterey Jack cheese and colorful veggies make every bite delicious and satisfying. It’s an easy recipe that brings warmth and flavor to your table without much fuss.

I first made this when I wanted something cozy yet quick, and it quickly became a go-to in my house. Everyone asks for seconds and it even works great as leftovers the next day.

Ingredients

• Cooked chicken breast: two cups shredded or chopped provides protein and soaks up sauce flavors rotisserie chicken is a handy shortcut
• Garlic powder: adds subtle savory depth while smoked paprika introduces a smoky warmth choose fresh spices for best taste
• Spaghetti: eight ounces the pasta base cooks perfectly al dente to hold up in the bake
• Butter: two tablespoons forms the flavorful fat to sauté veggies gently
• Onion: one small finely chopped gives sweetness and aroma
• Bell pepper: any color diced brings freshness and crunchy texture
• Garlic: two cloves minced intensifies the savory base
• Cream of chicken soup: one 10.5 ounce can offers creamy richness and body for the sauce
• Sour cream: half cup adds tang and creaminess to balance flavors
• Milk: one cup smooths the sauce to the right consistency
• Monterey Jack cheese: one and a half cups shredded plus a half cup for topping melts into creamy cheesy goodness freshly shredded cheese works best
• Dried oregano and black pepper: half teaspoon each add subtle herbaceous and peppery notes
• Red pepper flakes: quarter teaspoon optional for gentle heat
• Green onions: two sliced for fresh garnish on top
• Chopped fresh parsley: optional for color and herbaceous brightness

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until just al dente. Drain thoroughly and set aside. Cooking the pasta al dente prevents it from becoming mushy in the oven.

Season and Prepare the Chicken:

If using pre-cooked chicken, toss it with garlic powder, smoked paprika, salt, and pepper to infuse flavor. If cooking fresh chicken, season with the same spices and cook in a skillet over medium heat until fully cooked through. Once cooked, shred or chop the chicken evenly.

Sauté Vegetables:

Melt butter in a large skillet over medium heat. Add the finely chopped onion, diced bell pepper, and minced garlic. Cook for about three to four minutes until the vegetables soften and become fragrant without browning. This step builds a flavorful base for the sauce.

Make the Sauce:

To the skillet, add the cream of chicken soup, sour cream, and milk. Whisk everything together until smooth and combined. Stir in the shredded Monterey Jack cheese, dried oregano, black pepper, and red pepper flakes if using. Cook over low heat, stirring frequently, until the cheese melts and the sauce thickens slightly.

Combine Chicken, Pasta, and Sauce:

Add the seasoned cooked chicken and drained spaghetti directly into the sauce. Toss everything gently but thoroughly to ensure each strand of pasta and piece of chicken is coated with the creamy cheesy sauce.

Assemble and Bake:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Transfer the chicken spaghetti mixture into a greased nine by thirteen inch baking dish. Spread evenly, then sprinkle the remaining half cup of shredded Monterey Jack cheese over the top. Bake uncovered for about twenty to twenty-five minutes until the dish is bubbly and the cheese topping turns golden and slightly crisp.

Garnish and Serve:

Remove the dish from the oven and let it rest for five minutes to set. Sprinkle with sliced green onions and optional chopped fresh parsley before serving to add a pop of color and fresh herbal flavor.

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Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven adding a splash of milk if needed to loosen the sauce. You can freeze the baked dish before adding fresh garnish for up to two months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you do not have Monterey Jack cheese, sharp cheddar or mozzarella make excellent alternatives or a mix of both. Cream of chicken soup can be swapped with cream of mushroom or cream of celery, though the flavor will change slightly. Use Greek yogurt in place of sour cream for a tangier and protein boost. Bell peppers can be replaced with diced zucchini or mushrooms for a different veggie twist.

Serving Suggestions

Serve this dish with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or warm crusty rolls also pair beautifully for a classic comfort meal. Leftovers work well for packed lunches or quick dinners when reheated.

Recipe FAQs

→ How do I prevent the spaghetti from becoming mushy?

Cook spaghetti just until al dente, as it will continue cooking in the oven during baking. This helps maintain a firm texture without becoming overly soft.

→ Can I use leftover chicken for this dish?

Yes, shredded or chopped cooked chicken works well and saves time while still providing great flavor.

→ What cheese can I substitute for Monterey Jack?

Cheddar or mozzarella can be used for a different but equally creamy and rich texture in the sauce.

→ Is it possible to add some heat to the dish?

Adding diced jalapeños or a dash of hot sauce enhances the flavor with a spicy kick without overpowering the creamy sauce.

→ Can vegetables be varied in this dish?

Yes, bell peppers can be swapped for other colorful vegetables like zucchini or mushrooms to suit your preference.