Description

Monterey Chicken Spaghetti is a creamy, cheesy pasta dish featuring shredded cooked chicken, sautéed vegetables, and a rich sauce made from cream of chicken soup, sour cream, and cheeses. This comforting casserole can be quickly prepared on the stovetop and optionally baked for a bubbly, golden cheese topping – perfect for a family dinner or potluck meal.

Ingredients

Scale

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 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup milk (or chicken broth for a lighter version)

Cheeses and Garnish

1 cup Monterey Jack cheese, shredded (divided: 1/2 cup for cooking, 1/2 cup for topping)
1/2 cup cheddar cheese, shredded
Fresh parsley, chopped (optional, for garnish)

Instructions

Cook the Pasta: Boil the spaghetti according to the package instructions until al dente. Drain the pasta well and set aside.
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables soften and develop slight browning, enhancing their flavor.
Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the skillet with the sautéed vegetables. Cook for 2-3 minutes, stirring frequently until the sauce is smooth, well combined, and heated through.
Add Chicken and Cheese: Mix in the shredded cooked chicken and 1/2 cup of Monterey Jack cheese into the sauce. Continue cooking for another 2-3 minutes until the cheese melts and the chicken is warmed evenly.
Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken mixture. Stir thoroughly to coat the pasta evenly with the sauce.
Optional Baking Step: If you prefer a baked casserole, preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9×13-inch baking dish. Evenly top with the remaining 1/2 cup Monterey Jack cheese and 1/2 cup shredded cheddar cheese. Bake for 20-25 minutes until the cheese topping is melted, bubbly, and slightly golden.
Serve: Remove from the oven if baked. Garnish with freshly chopped parsley if desired, and serve the Monterey Chicken Spaghetti warm for the best taste experience.

Notes

You can substitute the milk with chicken broth for a lighter sauce.
Any pasta shape can be used; spaghetti is traditional but penne or rotini work well too.
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
Adding a pinch of red pepper flakes can add a mild heat if desired.
For a gluten-free version, use gluten-free pasta and ensure the cream of chicken soup is gluten-free.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: Monterey Chicken Spaghetti, creamy chicken pasta, cheesy chicken casserole, comfort food, easy dinner recipe