Monterey Chicken Spaghetti Recipe

Introduction

Monterey Chicken Spaghetti is a creamy, cheesy pasta dish that combines tender shredded chicken with flavorful vegetables and melted Monterey Jack cheese. It’s an easy, comforting meal perfect for weeknight dinners or casual gatherings.

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. Add chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are soft and slightly browned.
3. Step 3: 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.
4. Step 4: Mix in the shredded cooked chicken and half of the Monterey Jack cheese. Cook for another 2-3 minutes until the cheese melts and the chicken is warmed.
5. Step 5: Toss the cooked pasta into the skillet with the sauce and mix well to coat all the noodles evenly.
6. Step 6 (Optional): Preheat the oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining Monterey Jack and cheddar cheese. Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Step 7: Garnish with fresh chopped parsley if desired and serve warm.

Tips & Variations

• Add diced jalapeños or red chili flakes for a spicy kick.
• Use canned chicken for a quicker preparation.
• Choose gluten-free pasta and verify soup labels to make it gluten-free.
• Reheat leftovers with a splash of milk or broth to keep the sauce creamy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of milk or broth to refresh the sauce and maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with mozzarella or pepper jack for added spiciness. Cheddar can also be adjusted to your taste.

Is it necessary to bake the dish?

No, baking is optional. You can serve the pasta straight from the skillet after mixing all the ingredients. Baking adds a bubbly, golden cheese topping.

Monterey Chicken Spaghetti Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

Monterey Chicken Spaghetti is a creamy, cheesy pasta dish combining tender shredded chicken with sautéed vegetables, a rich sauce made from cream of chicken soup and sour cream, and melted Monterey Jack and cheddar cheese. Perfect for a comforting dinner, this flavorful casserole can be made stove-top or baked to bubbly perfection.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Dinner
• 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 Seasoning

• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 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)

Cheese and Garnish

• 1 cup Monterey Jack cheese, shredded (divided into 1/2 cup each)
• 1/2 cup cheddar cheese, shredded
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain the pasta well and set aside to prevent overcooking.
2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables soften and develop a slight golden color.
3. Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the skillet with the vegetables. Cook for 2-3 minutes, stirring continuously, until the mixture is smooth and heated through.
4. Add Chicken and Cheese: Mix the shredded cooked chicken and 1/2 cup of Monterey Jack cheese into the sauce. Continue cooking for another 2-3 minutes, allowing the cheese to melt and chicken to warm thoroughly.
5. Combine with Pasta: Add the cooked spaghetti into the skillet, tossing well to coat the pasta evenly with the creamy chicken and vegetable sauce.
6. Optional Baking Step: Preheat your oven to 350°F (175°C). Transfer the pasta mixture into 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. Bake for 20-25 minutes until cheese is melted, bubbly, and slightly golden on top.
7. Serve: Garnish the baked Monterey Chicken Spaghetti with fresh chopped parsley, if desired, and serve warm for a hearty meal.

Notes

• For a spicier version, add jalapeños or red chili flakes during the vegetable sauté step.
• Use canned chicken for a quicker preparation option.
• To make this dish gluten-free, opt for gluten-free pasta and ensure the cream of chicken soup is gluten-free.
• When reheating leftovers, add a splash of milk or chicken broth to refresh and loosen the sauce.

Keywords: Monterey chicken spaghetti, creamy chicken pasta, baked chicken spaghetti casserole, cheesy chicken pasta, easy dinner recipes