Why You’ll Love This Recipe
The beauty of Monterey Chicken Spaghetti lies in its effortless blend of flavors and textures. This dish is perfect for a cozy weeknight dinner or a weekend family gathering. It combines tender shredded chicken, creamy sauce, and melty cheese in a comforting pasta dish that pleases both kids and adults alike. Whether you’re looking to impress guests or just seeking a quick meal that feels special, this recipe is a winner!
“This was the perfect weeknight dinner! My kids devoured it, and I loved how easy it was to make.”
How to Make Monterey Chicken Spaghetti
Creating this delicious Monterey Chicken Spaghetti is simpler than you might think. The process involves boiling your pasta, sautéing fresh veggies, and mixing everything into a creamy sauce. To get started, gather the ingredients for a delightful family meal that’s ready in no time!
Ingredients
To whip up this hearty dish, you’ll need:
- 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)
Feel free to swap out ingredients based on what you have! For instance, you can use Greek yogurt instead of sour cream or any cheese you fancy in place of Monterey Jack.
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your spaghetti and cook according to package instructions. Once al dente, drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for about 5-7 minutes until they soften and start to brown.
- Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2–3 minutes, stirring until the mixture is smooth and heated through.
- Add Chicken and Cheese: Mix in the shredded chicken and 1/2 cup of Monterey Jack cheese. Stir and cook for another 2-3 minutes, ensuring the cheese melts and the chicken is warmed.
- Combine with Pasta: Toss the cooked pasta into the skillet with the creamy sauce, mixing well to coat each strand evenly.
- Optional Baking Step: If you’d like a baked version, preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9×13-inch baking dish. Top with the remaining Monterey Jack and cheddar cheese, and bake for 20-25 minutes until the cheese is melted and bubbling.
- Serve: Garnish with fresh parsley, if desired, and enjoy warm with your favorite side dish!
Serving Suggestions
This creamy delight pairs wonderfully with a crisp green salad or garlic bread for a well-rounded meal. Consider adding some roasted vegetables for a colorful touch. For something extra special, sprinkle some crushed red pepper flakes on top for a kick, or serve with a side of fresh fruit for a balanced dinner experience.
Storage & Reheating
To keep your leftover Monterey Chicken Spaghetti fresh, store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. When you’re ready to enjoy it again, simply reheat in the microwave or on the stove over low heat until warmed through, adding a splash of milk or broth to loosen the sauce if needed.
Pro Tips
For an even creamier texture, try adding a dollop of cream cheese to the sauce. If you’re short on time, rotisserie chicken works perfectly as a quick substitute for the cooked chicken. Don’t hesitate to play around with your favorite spices or herbs for a personal touch—Italian seasoning or fresh thyme can elevate the flavor profile beautifully!
Variations
If you want to get creative, consider swapping out the chicken for diced turkey or shrimp for a different protein. For a vegetarian version, use a medley of seasonal veggies like zucchini or spinach. You can also spice it up by adding jalapeños or hot sauce for a little kick! Experimenting with different types of cheese, such as pepper jack or gouda, can introduce exciting new flavors to this classic dish.
FAQs
Can I use a different type of pasta?
Absolutely! Feel free to use any pasta you love. Whole wheat, gluten-free, or even zoodles can all work beautifully in this recipe.
How can I make this dish lighter?
To lighten things up, use chicken broth instead of milk and reduce the amount of cheese. You can also add more veggies, which will enhance the flavor without adding many calories.
Can I prepare this dish ahead of time?
Yes, you can prep everything and store it separately in the fridge for up to a day. Just mix everything together and bake when you’re ready to eat!
Learn more about easy chicken recipes
Explore our favorite pasta dishes
Monterey Chicken Spaghetti
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting pasta dish with tender shredded chicken, creamy sauce, and melty cheese, perfect for weeknight dinners or family 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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Once al dente, drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for about 5-7 minutes until they soften and start to brown.
- Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2–3 minutes, stirring until the mixture is smooth and heated through.
- Add Chicken and Cheese: Mix in the shredded chicken and 1/2 cup of Monterey Jack cheese. Stir and cook for another 2-3 minutes, ensuring the cheese melts and the chicken is warmed.
- Combine with Pasta: Toss the cooked pasta into the skillet with the creamy sauce, mixing well to coat each strand evenly.
- Optional Baking Step: If you’d like a baked version, preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9×13-inch baking dish. Top with the remaining Monterey Jack and cheddar cheese, and bake for 20-25 minutes until the cheese is melted and bubbling.
- Serve: Garnish with fresh parsley, if desired, and enjoy warm with your favorite side dish!
Notes
For an even creamier texture, add a dollop of cream cheese. Substitute rotisserie chicken for the cooked chicken for a quick option. Feel free to experiment with spices or cheese varieties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg