Monterey Chicken Spaghetti Recipe
Introduction
Monterey Chicken Spaghetti is a creamy, cheesy pasta dish packed with tender chicken and sautéed vegetables. It’s a comforting meal that’s easy to prepare and perfect for weeknight dinners or cozy 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
- Step 1: Cook the spaghetti according to package instructions. Drain and set aside.
- Step 2: Heat olive oil in a large skillet over medium heat.
- Step 3: Add chopped onion, bell pepper, and sliced mushrooms to the skillet. Sauté for 5-7 minutes until soft and slightly browned.
- 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.
- Step 5: Mix in the shredded 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.
- Step 6: Toss the cooked pasta into the skillet with the sauce. Mix well to coat evenly.
- Step 7 (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.
- Step 8 (Optional): Bake for 20-25 minutes until the cheese is melted and bubbly.
- Step 9: Garnish with fresh parsley, if desired, and serve warm.
Tips & Variations
- Substitute chicken broth for milk to lighten the sauce without sacrificing flavor.
- Add a pinch of crushed red pepper flakes for a subtle kick.
- Use a mix of your favorite cheeses like mozzarella or pepper jack for a different flavor.
- For extra veggies, toss in some spinach or zucchini with the mushrooms.
- If you prefer a quicker option, skip baking and serve straight from the skillet.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover or rotisserie chicken?
Yes, leftover or rotisserie chicken works perfectly and saves prep time.
Can I make this dish ahead of time?
Absolutely. Prepare the dish through step 6, refrigerate, and either bake just before serving or reheat on the stove.
Print
Monterey Chicken Spaghetti Recipe
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
Monterey Chicken Spaghetti is a comforting and creamy pasta dish combining tender shredded chicken, sautéed vegetables, and rich cheeses. The dish features a smooth sauce made with cream of chicken soup and sour cream, enhanced with garlic and onion powders. It’s cooked on the stovetop for quick assembly and can optionally be baked to achieve a bubbly, cheesy topping. This hearty casserole is perfect for a family dinner or potluck meal, delivering warm, satisfying flavors with every bite.
Ingredients
Chicken
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
Pasta
- 8 oz spaghetti (or any pasta of your choice)
Vegetables
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
Sauce & Dairy
- 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 cup milk (or chicken broth for a lighter version)
Seasonings & Oil
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain well and set aside.
- Sauté the Vegetables: 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.
- Make the Creamy Sauce: Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the vegetables. Cook for 2-3 minutes while stirring until the sauce is smooth and heated through.
- Add Chicken and Cheese: Mix in the shredded cooked chicken and half of the Monterey Jack cheese (1/2 cup). Cook for another 2-3 minutes until the cheese melts and the chicken is warmed through.
- Combine with Pasta: Toss the cooked pasta into the skillet with the creamy chicken and vegetable sauce. Mix well to ensure the pasta is evenly coated.
- 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 Monterey Jack cheese and the shredded cheddar cheese evenly over the top.
- Bake: Bake uncovered for 20-25 minutes until the cheese topping is melted, bubbly, and golden.
- Serve: Garnish with freshly chopped parsley if desired and serve the Monterey Chicken Spaghetti warm for a delicious meal.
Notes
- For a lighter sauce, substitute chicken broth for milk.
- You can use any pasta shape if spaghetti isn’t preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For extra flavor, add a pinch of smoked paprika or cayenne pepper.
- To make it gluten-free, use gluten-free pasta and make sure the soup is gluten-free as well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Chicken spaghetti, creamy chicken pasta, baked chicken pasta casserole, Monterey Jack cheese recipe, easy dinner, comforting pasta dish
