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Monterey Chicken Spaghetti, a cheesy and creamy pasta bake featuring chicken and a rich sauce, is showcased as the article's featured image.

Monterey Chicken Spaghetti

This Monterey Chicken Spaghetti recipe is a creamy, cheesy, and comforting dish that's perfect for a weeknight dinner or a casual gathering. It features juicy chicken, Monterey Jack cheese, and a luscious sauce that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1 tbsp butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 8 oz Monterey Jack cheese, shredded
  • 4 oz cream cheese, softened
  • 1/4 cup chopped fresh parsley optional
  • 1 lb spaghetti
  • Water for boiling
  • Salt for boiling water

Equipment

  • Oven
  • Baking dish
  • Large pot
  • Large skillet or pot
  • Mixing bowls
  • Measuring cups and spoons
  • Colander
  • Fork
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, toss chicken breasts with olive oil, salt, pepper, garlic powder, and paprika.
  3. Place chicken in a baking dish and bake for 20-25 minutes, or until cooked through. Ensure internal temperature reaches 165°F (74°C).
  4. Let the chicken cool slightly, then shred it with two forks. Set aside.
  5. While the chicken is baking, cook the spaghetti according to package directions. Be sure to salt the water generously!
  6. Drain the spaghetti well and set aside.
  7. In a large skillet or pot, melt butter over medium heat.
  8. Add chopped onion and cook until softened, about 5 minutes.
  9. Add minced garlic and cook for 1 minute more, until fragrant.
  10. Stir in cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies (undrained), and chicken broth.
  11. Bring to a simmer, stirring occasionally.
  12. Reduce heat to low and stir in shredded Monterey Jack cheese and softened cream cheese until melted and smooth.
  13. Add the shredded chicken and cooked spaghetti to the cheese sauce. Toss to coat evenly.
  14. At this point, you can either serve immediately or transfer the mixture to a greased 9x13 inch baking dish for an extra layer of flavor.
  15. If baking, bake in the preheated oven for 15-20 minutes, or until bubbly and heated through.
  16. Garnish with chopped fresh parsley, if desired.
  17. Serve hot and enjoy!

Notes

For a spicier dish, add a pinch of red pepper flakes or use pepper jack cheese. You can also add sautéed bell peppers, mushrooms, or spinach to the sauce for extra nutrients. This dish can be assembled ahead of time and baked just before serving, or the sauce and spaghetti can be cooked separately and combined later. Store leftovers in an airtight container in the refrigerator for up to 3 days.