If you’re craving a dish that wraps comfort, flavor, and a cheesy twist all in one, then you absolutely must try this Monterey Chicken Spaghetti Recipe. It’s a delightful fusion of tender shredded chicken, creamy textures, and that irresistible Monterey Jack cheese melted into every bite. Perfectly baked to bubbly, golden perfection, this dish transforms simple spaghetti into an extraordinary meal everyone will rave about. Whether it’s a weeknight dinner or a casual family gathering, this recipe delivers warmth and satisfaction in every forkful.
Ingredients You’ll Need
Each ingredient in this Monterey Chicken Spaghetti Recipe plays a crucial role, balancing richness, freshness, and texture. Using straightforward pantry staples and fresh produce, this dish marries simplicity with bold, comforting flavors that come alive in every mouthful.
- 12 oz spaghetti: The backbone of the dish, providing a familiar pasta base that soaks up all the creamy goodness.
- 1 lb boneless, skinless chicken breasts, cooked and shredded: Protein-packed, tender, and perfect for mixing throughout the casserole.
- 1 tbsp olive oil: Helps sauté the veggies smoothly while adding a subtle fruitiness.
- 1/2 cup diced onion: Offers a slightly sweet depth that complements the creamy sauce beautifully.
- 1/2 cup diced green bell pepper: Adds crunch and a fresh, mild pepper flavor for balance.
- 2 garlic cloves, minced: Infuses the dish with aromatic warmth and savory notes.
- 1 can (10 oz) diced tomatoes with green chiles, drained: Brings a slight kick and juicy acidity to brighten the creaminess.
- 1 can (10.5 oz) cream of chicken soup: The secret weapon for that luscious, velvety base.
- 1/2 cup sour cream: Adds tang and extra creaminess for a dreamy sauce consistency.
- 1 1/2 cups shredded Monterey Jack cheese, divided: The star cheese that melts to gooey perfection in and on top of the casserole.
- 1/2 tsp smoked paprika: Offers a subtle smoky warmth that lifts the whole dish.
- 1/2 tsp salt: Enhances all the natural flavors perfectly.
- 1/4 tsp black pepper: Adds a gentle kick and rounds out the seasoning.
- Chopped parsley for garnish (optional): A fresh, green touch that brightens the presentation beautifully.
How to Make Monterey Chicken Spaghetti Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it warms up, cook the spaghetti according to the package instructions until just al dente—a little firmness is perfect because the pasta will bake with the sauce and continue cooking. Once done, drain and set your spaghetti aside to cool slightly.
Step 2: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Toss in the diced onion and green bell pepper, letting them cook until they’re softened and releasing their sweet aroma—about five minutes. Then, stir in the minced garlic and cook for just one more minute to avoid bitterness but jam-pack that delicious garlicky flavor into the mix.
Step 3: Combine All Ingredients
In a large mixing bowl, bring together your cooked spaghetti, shredded chicken, and sautéed veggies. Add the drained diced tomatoes with green chiles, cream of chicken soup, sour cream, one cup of the Monterey Jack cheese, smoked paprika, salt, and black pepper. Mix everything gently but thoroughly so that each strand and shred is coated with creamy, cheesy goodness and vibrant seasonings.
Step 4: Bake Your Casserole
Grease a 9×13-inch baking dish to prevent sticking, then transfer the spaghetti mixture evenly into it. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese evenly on top to create a gorgeous cheesy crust. Pop the dish into your preheated oven and bake for 20 to 25 minutes until it’s bubbling hot and the cheese is melted and starting to turn golden.
How to Serve Monterey Chicken Spaghetti Recipe
Garnishes
A sprinkle of freshly chopped parsley over the steaming casserole works wonders to add a burst of color and a dash of freshness. It’s a simple step that elevates the dish from homey comfort food to something pictorially stunning and inviting.
Side Dishes
Pair this Monterey Chicken Spaghetti Recipe with a crisp green salad tossed in a light vinaigrette to balance the richness. Roasted vegetables or a side of buttery garlic bread also complement the creamy, cheesy flavors perfectly, rounding out your meal with texture and zest.
Creative Ways to Present
For a family-style dinner, serve the casserole straight from the baking dish, letting everyone scoop their own helping of cheesy chicken spaghetti. For a twist at casual dinner parties, spoon portions into individual ramekins and garnish with parsley or even a drizzle of hot sauce to spice things up. Either way, it’s guaranteed to be a showstopper.
Make Ahead and Storage
Storing Leftovers
Leftover Monterey Chicken Spaghetti keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors actually develop further overnight, making for an even tastier next-day lunch or dinner.
Freezing
If you want to prep ahead, you can assemble the entire dish and freeze it before baking. Just cover tightly with foil, and freeze for up to three months. When ready to enjoy, bake it from frozen with a bit of extra time, and you’ll have a nearly effortless meal waiting for you.
Reheating
Reheat leftovers in the oven at 350°F until warmed through, about 15-20 minutes. For a quicker option, microwave individual servings covered with a damp paper towel to keep moisture. The cheese reheats wonderfully, keeping the dish creamy and satisfying.
FAQs
Can I use a different type of pasta in this Monterey Chicken Spaghetti Recipe?
Absolutely! While spaghetti is classic here, penne or rotini can offer a fun variation, holding onto the sauce in their twists and tubes beautifully.
Is it okay to use pre-cooked or rotisserie chicken?
Yes, using rotisserie chicken is actually a fantastic shortcut that saves time while still keeping the dish flavorful and tender. Just shred it and fold it right in.
How spicy is this recipe, and can it be adjusted?
This recipe has a mild kick thanks to the diced tomatoes with green chiles and smoked paprika, but it’s easy to adapt by adding jalapeños or your favorite hot sauce for extra heat.
Can I make this dish gluten-free?
Definitely! Just swap out the regular spaghetti for your preferred gluten-free pasta. The rest of the ingredients are naturally gluten-free, making this dish accessible to many diets.
What is the best way to reheat leftovers without drying them out?
Reheat gently in the oven covered with foil or in the microwave with a moist paper towel to retain moisture and keep the cheese creamy rather than rubbery.
Final Thoughts
This Monterey Chicken Spaghetti Recipe is one of those dishes that brings people together because it’s cheesy, comforting, and effortlessly delicious. It’s a perfect meal to whip up for busy weeknights or casual entertaining, and it’s guaranteed to become a crowd favorite at your table. I hope you enjoy making it as much as you enjoy eating it—happy cooking!
Print
Monterey Chicken Spaghetti Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Kid-Friendly
Description
Monterey Chicken Spaghetti is a comforting baked casserole combining tender shredded chicken, perfectly cooked spaghetti, sautéed vegetables, creamy sauces, and melted Monterey Jack cheese. This easy, hearty dish brings together savory flavors with a touch of smoked paprika, making it a perfect family-friendly dinner that can be prepped quickly and baked to bubbly perfection.
Ingredients
Spaghetti and Chicken
- 12 oz spaghetti
- 1 lb boneless, skinless chicken breasts, cooked and shredded
Vegetables and Aromatics
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 garlic cloves, minced
Sauces and Seasonings
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- Chopped parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
- Cook Spaghetti: Boil the spaghetti according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and green bell pepper and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients: In a large bowl, mix the cooked spaghetti, shredded chicken, sautéed vegetables, drained diced tomatoes with green chiles, cream of chicken soup, sour cream, 1 cup of the shredded Monterey Jack cheese, smoked paprika, salt, and black pepper. Stir thoroughly until all ingredients are evenly combined.
- Assemble Casserole: Grease a 9×13-inch baking dish and transfer the spaghetti mixture into it. Evenly spread and top with the remaining 1/2 cup of shredded Monterey Jack cheese.
- Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes until the dish is hot and bubbly and the cheese on top is melted and slightly golden.
- Garnish and Serve: Remove from the oven and optionally sprinkle chopped parsley over the casserole for a fresh pop of color and flavor. Serve warm.
Notes
- Use rotisserie chicken for a quicker preparation.
- Add chopped jalapeños or hot sauce if you want a spicier version.
- This dish freezes well—assemble and freeze before baking for easy make-ahead meals.
