Description

Monterey Chicken Spaghetti is a creamy, cheesy pasta dish combining tender shredded chicken, sautéed vegetables, and a rich sauce made with cream of chicken soup, sour cream, and Monterey Jack cheese. This comforting casserole can be served straight from the stovetop for a quick meal or baked to achieve a bubbly, golden cheese topping, making it perfect for family dinners or casual gatherings.

Ingredients

Scale

Chicken and Pasta

2 cups cooked chicken, shredded (about 2 chicken breasts)
8 oz spaghetti (or any pasta of your choice)

Vegetables

1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup mushrooms, sliced

Sauce and Cheese

1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 cup Monterey Jack cheese, shredded (divided)
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)

Garnish

Fresh parsley, chopped (optional)

Instructions

Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain thoroughly and set aside to use later in the recipe.
Sauté the Vegetables: Heat the 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 are softened and slightly browned, releasing their flavors.
Make the Creamy Sauce: Stir 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 and heated through.
Add Chicken and Cheese: Mix in the shredded cooked chicken along with 1/2 cup of the Monterey Jack cheese. Continue cooking for another 2-3 minutes until the cheese melts and the chicken is warmed evenly throughout the sauce.
Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken sauce. Stir well to thoroughly coat the pasta with the sauce and evenly distribute the ingredients.
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 cheese and 1/2 cup shredded cheddar cheese evenly over the top. Bake for 20-25 minutes until the cheese on top is melted, bubbly, and lightly golden.
Serve: Remove from the oven and garnish with chopped fresh parsley if desired. Serve warm and enjoy your comforting Monterey Chicken Spaghetti.

Notes

You can substitute the spaghetti with any pasta shape you prefer, such as penne or rotini.
For a lighter version, use chicken broth instead of milk in the sauce.
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
If you prefer a spicier dish, add a pinch of red pepper flakes with the garlic and onion powders.
This dish can be made gluten-free by using gluten-free pasta and ensuring the cream of chicken soup is gluten-free.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop with optional Baking
Cuisine: American

Keywords: Monterey Chicken Spaghetti, creamy chicken pasta, cheesy chicken casserole, baked spaghetti, easy dinner recipe