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
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
- 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.
