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

Scale

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