Monterey Chicken Spaghetti Recipe
Introduction
Monterey Chicken Spaghetti is a creamy, cheesy pasta dish that’s both comforting and easy to prepare. Combining tender chicken, sautéed vegetables, and a rich sauce, it’s perfect for a satisfying weeknight meal. Once baked to bubbly perfection, this dish is sure to become a family favorite.
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 the vegetables are 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 the Monterey Jack cheese. Cook for another 2-3 minutes until the cheese melts and the chicken is warmed through.
- Step 6: Toss the cooked spaghetti into the skillet with the sauce. Mix well to coat the pasta evenly.
- Step 7 (Optional): Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish.
- Step 8 (Optional): Top the pasta with the remaining Monterey Jack and cheddar cheeses.
- Step 9 (Optional): Bake for 20-25 minutes until the cheese is melted and bubbly.
- Step 10: Garnish with fresh parsley if desired and serve warm.
Tips & Variations
- For a lighter version, substitute milk with chicken broth and use reduced-fat sour cream.
- Add a pinch of red pepper flakes for a bit of heat.
- Try swapping mushrooms for zucchini or spinach for a different vegetable twist.
- Use rotisserie chicken to save time on cooking and shredding the chicken.
- For extra creaminess, stir in a little cream cheese along with the sour cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring occasionally until warmed through, or bake in the oven at 350°F (175°C) covered with foil for about 15-20 minutes.
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 casserole up to step 6 and refrigerate it in a covered dish for up to 24 hours. When ready, follow the optional baking steps before serving.
What pasta works best for this recipe?
Spaghetti works well, but you can use any pasta you have on hand, such as penne, rotini, or fettuccine. Just adjust cooking time as needed.
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Monterey Chicken Spaghetti Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Monterey Chicken Spaghetti is a creamy, comforting pasta dish that combines tender shredded chicken, sautéed vegetables, and a luscious cheese sauce made with cream of chicken soup and sour cream. Topped with melted Monterey Jack and cheddar cheese, this baked casserole is perfect for a family dinner or potluck.
Ingredients
Chicken and Pasta
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
Vegetables and Sauce
- 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
- 1/2 cup milk (or chicken broth for a lighter version)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Cheese
- 1 cup Monterey Jack cheese, shredded
- 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 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 into the skillet the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook, stirring often, for 2-3 minutes until the sauce is smooth and heated through.
- Add Chicken and Cheese: 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 through.
- Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken sauce. Mix well to evenly coat the pasta with the sauce.
- Optional Baking Step: Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Top evenly with the remaining Monterey Jack and shredded cheddar cheese.
- Bake: Bake the casserole in the preheated oven for 20-25 minutes until the cheese on top is melted, bubbly, and lightly golden.
- Serve: Garnish with freshly chopped parsley if desired, and serve the Monterey Chicken Spaghetti warm for a delicious, comforting meal.
Notes
- For a lighter version, substitute the milk with chicken broth.
- You can use any pasta shape you prefer if spaghetti is not available.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Adding a pinch of crushed red pepper flakes can add a nice mild heat variation.
- Use fresh mushrooms and bell peppers for best flavor and texture.
- This dish can be made ahead and baked just before serving to save time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: Monterey Chicken Spaghetti, creamy chicken pasta, baked chicken casserole, cheesy pasta bake, quick family dinner
