Monterey Chicken Spaghetti

If you’re craving a comforting baked pasta dish that’s loaded with flavor, look no further than Monterey Chicken Spaghetti. This recipe combines tender shredded chicken, creamy Monterey Jack cheese, spaghetti, and smoky seasonings for a dish that’s perfect for family dinners or potlucks. Simple to prepare and packed with hearty ingredients, this casserole-style meal is sure to become a go-to favorite in your recipe collection.


Learn how to make Monterey Chicken Spaghetti! This creamy, cheesy baked casserole is a perfect family dinner or potluck dish.

Ingredients Overview

Key Ingredients for Monterey Chicken Spaghetti

  • Chicken Breast (2 large): Boneless, skinless chicken breasts work perfectly for this dish. You can also use rotisserie chicken for convenience.
  • Spaghetti (12 oz): Regular spaghetti or thin spaghetti works well. Cook it al dente to prevent mushiness.
  • Monterey Jack Cheese (2 cups, shredded): Creamy and melty, this cheese is the star of the dish.
  • Cream of Chicken Soup (1 can, 10.5 oz): Adds creaminess and binds the casserole together.
  • Sour Cream (1/2 cup): Enhances the creamy texture and adds a tangy flavor.
  • Diced Tomatoes with Green Chilies (1 can, 10 oz): Adds a zesty kick to the dish. Drain the can for less liquid.
  • Onion (1 small, diced): Provides a savory flavor base for the casserole.
  • Garlic (2 cloves, minced): Enhances the depth of flavor.
  • Smoked Paprika (1 teaspoon): Adds a subtle smoky note to complement the cheese.
  • Salt and Pepper (to taste): Essential for seasoning every layer of the dish.

Kitchen Equipment You’ll Need

  • Large Pot: For boiling the spaghetti.
  • Large Skillet: For cooking the chicken and sautéing the aromatics.
  • Casserole Dish (9×13-inch): The perfect size for baking this hearty meal.
  • Mixing Bowl: To combine the creamy sauce and ingredients.
  • Tongs or Spatula: For handling the chicken and mixing the pasta.

Step-by-Step Instructions

1. Cook the Chicken

  • In a large skillet, heat a tablespoon of olive oil over medium heat. Season the chicken breasts with salt, pepper, and smoked paprika.
  • Cook the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
  • Remove the chicken from the skillet, let it rest for 5 minutes, then shred it using two forks. Set aside.

2. Cook the Spaghetti

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions (about 8-10 minutes).
  • Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.

3. Sauté the Aromatics

  • In the same skillet used for the chicken, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

4. Make the Creamy Sauce

  • In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded Monterey Jack cheese (reserve 1/2 cup for topping), diced tomatoes with green chilies, sautéed onion and garlic, and the reserved pasta water. Stir until smooth and creamy.

5. Combine the Ingredients

  • Add the shredded chicken and cooked spaghetti to the bowl with the sauce. Toss everything together until the pasta and chicken are well coated in the creamy mixture.

6. Assemble the Casserole

  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray.
  • Transfer the pasta mixture to the casserole dish, spreading it out evenly. Sprinkle the reserved Monterey Jack cheese over the top.

7. Bake to Perfection

  • Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.

8. Garnish and Serve

  • Let the casserole cool for 5 minutes before serving. Garnish with fresh chopped parsley or a sprinkle of smoked paprika for extra flavor.

Tips and Tricks

Customizing the Recipe

  • Add Veggies: Include sautéed bell peppers, spinach, or mushrooms for added nutrients and flavor.
  • Switch Up the Cheese: Use a blend of Monterey Jack, cheddar, or pepper jack for a spicier kick.
  • Make It Spicy: Add diced jalapeños or a pinch of cayenne pepper for heat.

Preventing Dry Pasta

  • Reserve pasta water when draining the spaghetti to adjust the sauce consistency if needed.
  • Don’t overbake the casserole to avoid drying out the dish.

Serving Suggestions

Pair this rich and cheesy Monterey Chicken Spaghetti with lighter sides to balance the meal:

  • Garlic Bread: Perfect for scooping up any extra sauce.
  • Crisp Green Salad: A simple salad with a vinaigrette complements the richness of the dish.
  • Steamed Vegetables: Broccoli, green beans, or carrots add freshness and color.

Storage and Leftovers

Storing the Dish

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: This casserole freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating Tips

  • Oven: Reheat the casserole in a 350°F (175°C) oven for 15-20 minutes, covered with foil to prevent drying.
  • Microwave: Heat individual portions in the microwave for 1-2 minutes, stirring halfway through for even heating.

Common Mistakes to Avoid

Overcooked Pasta

  • Cook the spaghetti to al dente to ensure it doesn’t become mushy after baking.

Dry Casserole

  • Use enough sauce to coat the pasta and add a little reserved pasta water to keep it creamy.

Variations

Bacon Lover’s Twist

  • Add crispy, crumbled bacon to the sauce or sprinkle it on top before baking.

Vegetarian Option

  • Skip the chicken and add extra vegetables like zucchini, mushrooms, or bell peppers for a meat-free version.

Gluten-Free Version

  • Use gluten-free spaghetti and ensure the cream of chicken soup is also gluten-free.

FAQs

Q: Can I use rotisserie chicken?
A: Absolutely! Using rotisserie chicken saves time and adds great flavor to the dish.

Q: Can I make this casserole ahead of time?
A: Yes! Assemble the casserole, cover it tightly with foil, and refrigerate for up to 24 hours. Bake as directed when ready to serve.

Q: What if I can’t find Monterey Jack cheese?
A: Substitute with mozzarella, cheddar, or a combination of both for a similar creamy texture.


Conclusion

Monterey Chicken Spaghetti is the ultimate comfort food, combining cheesy, creamy goodness with tender chicken and al dente pasta. Perfect for feeding a crowd or meal-prepping for the week, this easy casserole is sure to become a family favorite.

Try this recipe today, and let us know how it turned out! Don’t forget to share your feedback and subscribe to our blog for more hearty, family-friendly recipes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Learn how to make Monterey Chicken Spaghetti! This creamy, cheesy baked casserole is a perfect family dinner or potluck dish.

Monterey Chicken Spaghetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 50-55 minutes
  • Yield: Serves 6
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

Monterey Chicken Spaghetti is a creamy, cheesy baked casserole featuring shredded chicken, tender spaghetti, and zesty seasonings, all tied together with a rich Monterey Jack cheese sauce. Perfect for family dinners or potlucks, this hearty and flavorful dish is a comforting favorite!


Ingredients

  • Chicken Breast: 2 large (cooked and shredded)
  • Spaghetti: 12 oz (cooked al dente)
  • Monterey Jack Cheese: 2 cups (shredded, divided)
  • Cream of Chicken Soup: 1 can (10.5 oz)
  • Sour Cream: 1/2 cup
  • Diced Tomatoes with Green Chilies: 1 can (10 oz, drained)
  • Onion: 1 small (diced)
  • Garlic: 2 cloves (minced)
  • Smoked Paprika: 1 tsp
  • Salt and Pepper: To taste

Instructions

  • Cook Chicken:
    • Heat a skillet with olive oil. Season chicken with smoked paprika, salt, and pepper. Cook for 6-8 minutes per side until fully cooked (165°F/74°C). Shred and set aside.
  • Prepare Spaghetti:
    • Boil spaghetti in salted water until al dente (8-10 minutes). Drain, reserving 1/2 cup pasta water.
  • Sauté Aromatics:
    • In the same skillet, sauté onion for 2-3 minutes until softened. Add garlic and cook for 30 seconds.
  • Mix Sauce:
    • Combine cream of chicken soup, sour cream, 1 1/2 cups Monterey Jack cheese, diced tomatoes, sautéed aromatics, and reserved pasta water in a mixing bowl. Stir well.
  • Combine:
    • Toss spaghetti and shredded chicken with the sauce.
  • Assemble Casserole:
    • Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish. Spread mixture evenly, top with remaining cheese.
  • Bake:
    • Cover with foil and bake for 20 minutes. Uncover and bake another 10-15 minutes until bubbly.
  • Garnish and Serve:
    • Let rest for 5 minutes. Garnish with parsley or extra paprika.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star