Monterey Chicken Spaghetti Recipe

Introduction

Monterey Chicken Spaghetti is a creamy, cheesy comfort dish that’s easy to make and perfect for weeknight dinners. Tender chicken and sautéed vegetables blend beautifully with melted Monterey Jack and cheddar cheese. This flavorful pasta bake will quickly become a family favorite.

Ingredients

• 2 cups cooked chicken, shredded (about 2 chicken breasts)
• 8 oz spaghetti (or any pasta of your choice)
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup mushrooms, sliced
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup milk (or chicken broth for a lighter version)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Step 1: Cook the spaghetti according to package instructions. Drain and set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat.
3. Step 3: Add chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are soft and slightly browned.
4. Step 4: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until the sauce is smooth and heated through.
5. Step 5: Mix in the cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2-3 minutes until the cheese melts and the chicken is warmed.
6. Step 6: Add the cooked pasta to the skillet and toss well to coat with the sauce.
7. Step 7: (Optional) Preheat the oven to 350°F (175°C). Transfer the pasta mixture into a greased 9×13-inch baking dish.
8. Step 8: Top with the remaining Monterey Jack and cheddar cheese.
9. Step 9: Bake for 20-25 minutes until the cheese is melted and bubbly.
10. Step 10: Garnish with fresh parsley if desired and serve warm.

Tips & Variations

• Use chicken broth instead of milk for a lighter sauce.
• Add some diced jalapeños or chili flakes for a spicy kick.
• Swap vegetables based on what you have—zucchini or spinach work well.
• To make it gluten-free, use gluten-free pasta and verify the soup ingredients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of milk if the sauce thickens too much. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a convenient and flavorful option that works perfectly here, saving you time in preparation.

Is it necessary to bake the casserole?

The baking step is optional. You can serve the pasta directly from the skillet for a quicker meal, or bake it for a golden, bubbly cheese topping and a more set texture.

Monterey Chicken Spaghetti Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

Monterey Chicken Spaghetti is a creamy, cheesy pasta dish featuring tender shredded chicken, sautéed vegetables, and a rich sauce made with cream of chicken soup and sour cream. This comforting casserole can be enjoyed straight from the skillet or baked until bubbly and golden for a deliciously satisfying meal perfect for weeknight dinners or family gatherings.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Pasta

• 2 cups cooked chicken, shredded (about 2 chicken breasts)
• 8 oz spaghetti (or any pasta of your choice)

Vegetables

• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup mushrooms, sliced

Sauce and Cheese

• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1 cup Monterey Jack cheese, shredded (divided use)
• 1/2 cup cheddar cheese, shredded
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup milk (or chicken broth for a lighter version)

Garnish

• Fresh parsley, chopped (optional)

Instructions

1. Cook the Pasta: Boil the spaghetti according to the package instructions until al dente. Drain well and set aside to be combined later.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5 to 7 minutes until the vegetables are soft and slightly browned.
3. Make the Creamy Sauce: Stir in the can of cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the skillet with the vegetables. Cook for 2 to 3 minutes, stirring occasionally, until the sauce is smooth and heated through.
4. Add Chicken and Cheese: Mix in the shredded cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2 to 3 minutes until the cheese melts and the chicken is warmed thoroughly.
5. Combine with Pasta: Toss the cooked spaghetti into the skillet with the sauce mixture. Stir well to ensure the pasta is evenly coated with the creamy sauce.
6. Optional Baking Step: Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese evenly on top.
7. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the cheese topping is melted, golden, and bubbly.
8. Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm for a delicious meal.

Notes

• You can substitute milk with chicken broth for a lighter sauce.
• Add extra vegetables like spinach or peas for more nutrition and color.
• If baking is skipped, serve the dish directly from the skillet for a faster meal.
• Leftovers keep well and can be reheated in the oven or microwave.
• Use gluten-free pasta to make this dish gluten-free.

Keywords: Monterey chicken spaghetti, creamy chicken pasta, baked spaghetti casserole, cheesy chicken pasta