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Monterey Chicken Spaghetti
Flona

Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy, cheesy pasta bake loaded with tender chicken, sautéed vegetables, and Monterey Jack cheese. This comforting one-dish meal is ready in 40 minutes and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded (about 2 chicken breasts)
  • 8 ounces spaghetti or any pasta
  • 1 tablespoon olive oil
  • 0.5 cup onion chopped
  • 0.5 cup bell pepper chopped
  • 0.5 cup mushrooms sliced
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese shredded, divided
  • 0.5 cup cheddar cheese shredded
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • salt and pepper to taste
  • 0.5 cup milk or chicken broth
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Large pot for pasta
  • Colander

Method
 

  1. Cook spaghetti according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until vegetables are soft and slightly browned. Season lightly with salt and pepper.
  3. Add cream of chicken soup, sour cream, garlic powder, onion powder, and milk to the skillet with vegetables. Stir until smooth and well combined. Cook for 2-3 minutes until heated through.
  4. Add shredded chicken and 1/2 cup of Monterey Jack cheese to the sauce. Stir well and cook for 2-3 minutes until cheese melts and chicken is heated through.
  5. Add cooked, drained spaghetti to the skillet. Toss until pasta is well coated with sauce.
  6. For stovetop version: Top with remaining cheese, cover, and let sit 2 minutes until cheese melts. Serve immediately.
  7. For baked version: Preheat oven to 350°F. Transfer pasta mixture to a greased 9x13-inch baking dish. Top with remaining 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
  8. Bake for 20-25 minutes until cheese is melted and bubbly. Optional: broil for 2-3 minutes for golden, crispy top.
  9. Let rest 5 minutes. Garnish with fresh parsley and serve warm.

Notes

Use rotisserie chicken for quickest prep. Can substitute any pasta shape. Make ahead: assemble casserole, cover, and refrigerate up to 24 hours before baking. Add 15-20 minutes to baking time if starting cold. For spicier version, add jalapeños or use pepper jack cheese. Leftovers keep 3-4 days refrigerated. Reheat with splash of milk to restore creaminess. Can freeze up to 2 months. For lighter version, use reduced-fat soup, sour cream, and cheese, plus chicken broth instead of milk. Add extra vegetables like broccoli or spinach for more nutrition. Gluten-free pasta works well following package directions.