Dinner

Monterey Chicken Spaghetti Recipe

ByZoe Lane January 19, 2026January 19, 2026

Introduction

Monterey Chicken Spaghetti is a comforting and cheesy baked pasta dish that’s perfect for weeknight dinners. It combines tender shredded chicken with a flavorful blend of cheeses and a hint of smoky spice. This easy recipe comes together quickly and bakes to a gooey, delicious finish.

A white plate holds a nest of creamy spaghetti pasta that forms the base layer, coated with a smooth, light yellow sauce. Mixed throughout the pasta are small chunks of cooked chicken, tender and pale with light brown edges, and diced orange bell peppers that add bright pops of color. Fresh green parsley leaves are scattered evenly on top, adding a fresh touch. The dish is finished with a sprinkle of coarse black pepper over the central area, enhancing the creamy sauce’s texture and color. The whole plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz spaghetti
2 cups cooked chicken breast, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 can (10 oz) diced tomatoes with green chilies, drained
1/2 cup sour cream
1/2 cup milk
1/4 cup green onions, sliced
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
Step 2: Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Step 3: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
Step 4: Add the shredded chicken, drained diced tomatoes with green chilies, smoked paprika, salt, and black pepper to the skillet. Stir and cook for 2 to 3 minutes until everything is heated through.
Step 5: In a large bowl, combine the cooked spaghetti, chicken mixture, sour cream, milk, half of the Monterey Jack cheese, and half of the cheddar cheese. Mix everything together thoroughly.
Step 6: Transfer the spaghetti mixture to the prepared baking dish. Sprinkle the remaining Monterey Jack and cheddar cheeses on top, then scatter the sliced green onions over the cheese.
Step 7: Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and golden around the edges. Serve hot.

Tips & Variations

For extra spice, add a pinch of cayenne pepper or use a spicier canned tomato with chilies.
Swap sour cream for Greek yogurt for a tangier and healthier option.
Add some cooked bacon or sautéed mushrooms to deepen the flavor.
Use rotisserie chicken to save time on shredding cooked chicken breast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. You may want to add a splash of milk before reheating to keep the dish creamy.

How to Serve

A white plate holds a nest of creamy spaghetti with a light beige sauce, speckled with finely ground black pepper. Inside and on top of the spaghetti are tender pieces of cooked chicken, light brown and juicy in texture. Bright orange and red diced bell peppers are mixed in evenly throughout the pasta, adding pops of color. Fresh green parsley leaves are scattered on top and around the dish, adding a fresh, vibrant look. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other pasta shapes like penne, rotini, or elbow macaroni. Just adjust the cooking time according to the pasta’s package instructions.

Is this recipe freezer-friendly?

Yes, this dish freezes well. Let it cool completely, then freeze in a suitable container for up to 2 months. Thaw overnight in the refrigerator before reheating.