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Monterey Chicken Spaghetti Recipe

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★★★★★

4.7 from 86 reviews

Monterey Chicken Spaghetti is a comforting American dinner recipe featuring tender shredded chicken, sautéed vegetables, creamy cheese sauce, and pasta. This dish combines cooked spaghetti with a luscious blend of cream of chicken soup, sour cream, and Monterey Jack and cheddar cheeses, baked until bubbly and golden. Perfect for a hearty family meal with optional customization for spice or dietary preferences.

Ingredients

Scale

Chicken

  • 2 cups cooked chicken, shredded (about 2 chicken breasts)

Pasta

  • 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 & Cheese

  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese, shredded (divided)
  • 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 package instructions until al dente. Drain thoroughly and set aside to incorporate later with the sauce.
  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 5-7 minutes until the vegetables become soft and slightly browned, developing their flavors.
  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 sautéed vegetables. Cook for 2-3 minutes, stirring occasionally, until the sauce is smooth and heated through evenly.
  4. Add Chicken and Cheese: Mix in the cooked shredded chicken along with 1/2 cup of the shredded Monterey Jack cheese. Continue cooking for another 2-3 minutes, allowing the cheese to melt and the chicken to warm completely in the sauce.
  5. Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken and vegetable sauce. Mix well to ensure the pasta is thoroughly coated with the flavorful 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. Top evenly with the remaining Monterey Jack cheese and shredded cheddar cheese. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and has a slight golden crust.
  7. Serve: Remove from the oven and garnish with freshly chopped parsley if desired. Serve warm for a comforting and satisfying meal.

Notes

  • For a spicier version, add jalapeños or red chili flakes to the vegetable sauté step.
  • Use canned chicken as a quick alternative to cooking chicken breasts.
  • To make this recipe gluten-free, substitute with gluten-free pasta and verify that 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, American dinner recipe, cheesy chicken pasta casserole

Find it online: https://biteandenjoy.com/monterey-chicken-spaghetti-recipe/