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A white bowl of creamy Spinach Monterey Chicken Spaghetti, topped with melted cheese and fresh parsley.

Spinach Monterey Chicken Spaghetti

A creamy and indulgent weeknight pasta dish featuring tender chicken, crispy bacon, and fresh spinach in a velvety Monterey Jack cheese sauce. This one-pan sauce recipe combines smoky, cheesy goodness with vibrant vegetables for a satisfying, restaurant-quality meal that's surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian-inspired
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb spaghetti
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 6-8 slices bacon, chopped
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups Monterey Jack cheese, freshly shredded
  • 5 oz baby spinach
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

Equipment

  • Large pot
  • Colander
  • Large deep skillet or Dutch oven
  • Slotted spoon
  • Chef's knife
  • Cutting board
  • Whisk
  • Tongs
  • Measuring cups
  • Measuring spoons
  • Cheese grater

Method
 

  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
  2. While the pasta cooks, season the cubed chicken generously with salt and pepper.
  3. In a large, deep skillet or Dutch oven over medium-high heat, cook the chopped bacon until brown and crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the skillet.
  4. Add the seasoned chicken to the hot bacon fat in a single layer. Cook for 2-3 minutes without moving to get a golden-brown crust, then stir and continue cooking until cooked through. Remove the chicken and set it aside with the bacon.
  5. Reduce the heat to medium. Add the diced onion to the skillet and sauté for 4-5 minutes until soft and translucent, scraping up any browned bits from the bottom of the pan.
  6. Add the minced garlic and cook for 1 more minute until fragrant.
  7. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste, forming a roux.
  8. Slowly whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken.
  9. Reduce the heat to low and whisk in the heavy cream. Allow it to warm through gently, but do not let it boil.
  10. Turn the heat to the lowest setting. Gradually add the shredded Monterey Jack cheese, a handful at a time, stirring continuously until the sauce is completely smooth and creamy.
  11. Stir in the drained diced tomatoes with green chiles. Add the fresh spinach in handfuls, stirring gently until it wilts into the sauce.
  12. Return the cooked chicken and crispy bacon to the skillet. Add the drained spaghetti and use tongs to toss everything together until the pasta is thoroughly coated in the sauce.
  13. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
  14. Serve immediately, garnished with extra bacon or fresh parsley if desired.

Notes

For the best results, shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Keep the heat low after adding the cream and cheese to prevent the sauce from separating. For variations, try adding sun-dried tomatoes for a sweet-tart flavor or a pinch of red pepper flakes for heat. This dish pairs wonderfully with a crisp green salad and garlic bread.