If you have a craving for a comforting yet flavor-packed dinner, this Monterey Chicken Spaghetti Recipe is exactly what you need. It’s a delightful twist on classic spaghetti, loaded with tender shredded chicken, a creamy sauce that’s rich with Monterey Jack and cheddar cheeses, and a medley of sautéed veggies that add color and texture. This dish is effortless to make yet impressively satisfying, making it perfect for family dinners or cozy nights when you want something warm and delicious on the table fast.
Ingredients You’ll Need
Gathering the ingredients for this Monterey Chicken Spaghetti Recipe is straightforward, and each one plays a key role in layering flavor and texture. From the creamy soups and cheeses that create that luscious sauce, to the fresh vegetables that bring brightness, these ingredients are simple but essential.
- 2 cups cooked chicken, shredded: Using shredded chicken ensures every bite is tender and well-coated in sauce.
- 8 oz spaghetti: Classic pasta that soaks up the creamy sauce beautifully, but any pasta you love will work.
- 1 tablespoon olive oil: For sautéing the vegetables and adding a hint of richness.
- 1/2 cup onion, chopped: Adds sweetness and depth when sautéed until soft.
- 1/2 cup bell pepper, chopped: Brings bright color and a subtle crunch.
- 1/2 cup mushrooms, sliced: Earthy and meaty, mushrooms balance the creaminess perfectly.
- 1 (10.5 oz) can cream of chicken soup: The creamy base that makes this dish so irresistibly rich.
- 1 cup sour cream: Adds tang and silkiness to the sauce’s texture.
- 1 cup Monterey Jack cheese, shredded: Melts into a gooey, mild cheese blanket.
- 1/2 cup cheddar cheese, shredded: Adds sharpness and a beautiful golden top if you bake it.
- 1/2 teaspoon garlic powder: For a subtle layer of savory flavor.
- 1/2 teaspoon onion powder: Enhances the onion flavor without extra chopping.
- Salt and pepper to taste: Essential seasonings to round out the flavors.
- 1/2 cup milk (or chicken broth): Thins the sauce to the perfect consistency while adding moisture.
- Fresh parsley, chopped (optional): A fresh, green finish for garnish and a pop of color.
How to Make Monterey Chicken Spaghetti Recipe
Step 1: Cook the Pasta
Start by boiling your spaghetti according to the package directions until it’s al dente, which means just tender enough to have a slight chew. Once cooked, drain the pasta thoroughly and set it aside so it can be combined with the rich sauce later.
Step 2: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat and toss in the chopped onion, bell pepper, and sliced mushrooms. Let them cook for about 5 to 7 minutes until they soften and develop a golden, slightly caramelized color. This step builds the foundation of flavor and texture in your dish.
Step 3: Make the Creamy Sauce
Now stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Keep the heat at medium and cook the mixture for 2 to 3 minutes, stirring frequently until everything combines into a smooth, creamy sauce that’s heated through and ready to mingle with the chicken and pasta.
Step 4: Add Chicken and Cheese
Mix in the shredded cooked chicken along with half of the Monterey Jack cheese. Continue to cook for another few minutes until the cheese is melted and the chicken is warmed through, infusing the sauce with rich, cheesy deliciousness.
Step 5: Combine with Pasta
Toss the cooked spaghetti right into the skillet with your creamy chicken mixture. Use a spatula or tongs to gently mix everything together, making sure every strand of spaghetti is coated in that luscious sauce.
Step 6: Optional Baking Step
If you love a bubbly, golden cheese topping, preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish, then sprinkle the remaining Monterey Jack and cheddar cheese evenly over the top. Bake for 20 to 25 minutes until the cheese is melted, bubbling, and shimmering with golden spots.
Step 7: Serve and Garnish
Once baked or served straight from the skillet, sprinkle fresh chopped parsley over the top for a touch of vibrant green color and fresh flavor. Your homemade Monterey Chicken Spaghetti Recipe is now ready to be enjoyed.
How to Serve Monterey Chicken Spaghetti Recipe
Garnishes
Fresh parsley is a classic garnish that instantly brightens the dish, but you could also add a sprinkle of crushed red pepper flakes for a little heat or finely chopped green onions for a subtle sharpness. These garnishes elevate the look and add a final layer of flavor to your meal.
Side Dishes
This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette to contrast the creamy richness of the spaghetti. Garlic bread or warm dinner rolls also make fantastic companions, perfect for scooping up any leftover sauce on your plate.
Creative Ways to Present
For a fun twist, serve the Monterey Chicken Spaghetti Recipe in individual oven-safe ramekins and bake until bubbly for a charming, personalized presentation. Alternatively, turn it into a casserole party favorite by layering it with steamed broccoli or spinach for added veggies and color.
Make Ahead and Storage
Storing Leftovers
Store any leftover Monterey Chicken Spaghetti in an airtight container in the refrigerator for up to 3 days. The flavors meld wonderfully over time, making it a fantastic next-day meal.
Freezing
This recipe freezes well. Transfer cooled leftovers into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally and adding a splash of milk or broth to restore creaminess if needed. Avoid overheating to keep the chicken tender and sauce luscious.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While spaghetti works wonderfully, you can substitute with penne, rotini, or any pasta shape you prefer. Just make sure to cook it according to package instructions.
Is it necessary to bake the dish?
Not at all. Baking adds a golden, melty cheese crust that’s irresistible, but this recipe tastes delicious straight from the skillet, especially if you’re short on time.
Can I make this recipe dairy-free?
You can try using dairy-free sour cream and cheese alternatives, along with a suitable cream of chicken soup substitute. The texture may vary slightly but the dish can still be flavorful.
How can I add more vegetables?
Add steamed broccoli, fresh spinach, or diced zucchini along with the sautéed vegetables. These will boost nutrition and add extra color and crunch.
What’s the best way to shred chicken?
The easiest way is to use two forks to pull cooked chicken breasts apart once they are cooled slightly. This creates tender, even shreds that mix beautifully with the sauce.
Final Thoughts
Trust me, once you try this Monterey Chicken Spaghetti Recipe, it might just become one of your all-time favorite weeknight meals. It’s comforting, full of flavor, and surprisingly simple to pull together. Gather your ingredients, roll up your sleeves, and get ready to serve up some seriously delicious, cheesy goodness that everyone will rave about. You won’t regret making it part of your cooking rotation!
Print
Monterey Chicken Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Monterey Chicken Spaghetti is a comforting and creamy pasta dish combining tender shredded chicken, sautéed vegetables, and a rich cheese sauce made from cream of chicken soup, sour cream, and Monterey Jack cheese. This easy-to-make recipe can be enjoyed straight from the skillet or baked to achieve a bubbly, cheesy topping, perfect for a family dinner.
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 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
- 1 cup Monterey Jack cheese, shredded (divided into 1/2 cup and 1/2 cup)
- 1/2 cup cheddar cheese, shredded
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain and set aside to keep warm.
- 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 vegetables are soft and slightly browned, 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 occasionally, until the sauce is smooth, well combined, and heated through.
- Add Chicken and Cheese: Mix the cooked shredded chicken and 1/2 cup of Monterey Jack cheese into the creamy sauce. Cook for another 2-3 minutes, stirring, until the cheese melts and the chicken is warmed evenly.
- Combine with Pasta: Toss the cooked spaghetti into the skillet with the chicken and creamy sauce mixture. Stir thoroughly to coat the pasta evenly with the sauce.
- Optional Baking Step: Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar cheese evenly on top.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes until the cheese on top is melted, bubbly, and lightly golden.
- Serve: Remove from oven if baked, garnish with freshly chopped parsley if desired, and serve warm for a delicious, comforting meal.
Notes
- You can substitute milk with chicken broth to reduce the richness and calories.
- For a lighter version, use low-fat sour cream and reduced-fat cheese.
- If you prefer, omit the baking step and serve directly from the skillet.
- Fresh parsley adds a nice color and freshness but is optional.
- This dish keeps well in the refrigerator for up to 3 days and reheats well in the oven or microwave.
