Monterey Chicken Spaghetti Recipe
Introduction
Monterey Chicken Spaghetti is a comforting, creamy pasta dish packed with tender chicken and flavorful vegetables. It combines cheesy goodness with a rich, savory sauce that’s perfect for weeknight dinners or casual 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 onion, bell pepper, and mushrooms. Sauté for 5-7 minutes until soft and slightly browned.
- Step 4: Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth and heated through.
- Step 5: Mix in cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2-3 minutes until cheese melts and chicken is warmed.
- Step 6: Toss the cooked pasta into the skillet with the sauce. Mix well to coat.
- Step 7: For an optional baked version, preheat the oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish.
- Step 8: Top with the remaining Monterey Jack and cheddar cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
- Step 9: Garnish with fresh parsley and serve warm.
Tips & Variations
- Use chicken broth instead of milk for a lighter sauce.
- Swap spaghetti for any short pasta like penne or rotini for easier baking and serving.
- Add a pinch of red pepper flakes for a mild kick of heat.
- Substitute sour cream with Greek yogurt to increase protein and add tang.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat, adding a splash of milk if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the entire dish, cover it tightly, and refrigerate it before baking. When ready, bake as directed, adding a few extra minutes if it’s chilled.
What can I use if I don’t have cream of chicken soup?
You can make a quick homemade substitute by combining 1 cup of chicken broth, 1 tablespoon flour, and 1 tablespoon butter cooked together until thickened.
PrintMonterey Chicken Spaghetti Recipe
Monterey Chicken Spaghetti is a creamy, cheesy, and comforting pasta dish featuring tender shredded chicken, sautéed vegetables, and a rich sauce made with cream of chicken soup and sour cream. Topped with melted Monterey Jack and cheddar cheese, this recipe is perfect for a hearty family meal that combines ease and delicious flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Pasta
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
Vegetables
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
Sauce and Seasonings
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 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)
Cheese
- 1 cup Monterey Jack cheese, shredded (divided)
- 1/2 cup cheddar cheese, shredded
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain the pasta and set it aside while preparing the sauce and other ingredients.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and slightly browned.
- Make the Creamy Sauce: In the same skillet with the vegetables, stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk (or chicken broth). Cook for 2-3 minutes over medium heat, stirring frequently, until the sauce is smooth and heated through.
- Add Chicken and Cheese: Add the shredded cooked chicken and half of the Monterey Jack cheese to the sauce. Stir well and cook for another 2-3 minutes, allowing the cheese to melt and the chicken to warm.
- Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken mixture. Mix thoroughly to coat the pasta evenly with the sauce.
- Optional Baking Step: If you prefer a baked casserole style, preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish.
- Top with Cheese: Sprinkle the remaining Monterey Jack cheese and the shredded cheddar cheese evenly over the top of the pasta in the baking dish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Serve: Remove from oven, garnish with freshly chopped parsley if desired, and serve warm.
Notes
- You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor.
- For a lighter version, use chicken broth instead of milk in the sauce.
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
- If you prefer not to bake, simply serve the pasta straight from the skillet after mixing.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
Keywords: Monterey Chicken Spaghetti, creamy chicken pasta, baked spaghetti casserole, cheesy chicken pasta, comfort food recipe
