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A close-up of a serving of Cheesy Monterey Chicken Spaghetti in a white bowl, topped with melted cheese and herbs.

Ultimate Cheesy Monterey Chicken Spaghetti

This vibrant, zesty, and unapologetically cheesy masterpiece redefines weeknight comfort food. Tender chicken and spaghetti are enveloped in a rich, velvety cream sauce infused with smoky bacon, tangy tomatoes with green chiles, and a glorious blanket of melted Monterey Jack cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb spaghetti
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 slices bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 2 cups Monterey Jack cheese, freshly shredded and divided
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Water, for boiling pasta

Equipment

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

Method
 

  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
  2. While pasta cooks, heat a large, deep skillet or Dutch oven over medium heat. Add the chopped bacon and cook until brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
  3. Season the chicken pieces with salt, pepper, and smoked paprika. Add the chicken to the skillet in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside with the bacon.
  4. Add the chopped onion to the same skillet and sauté in the remaining fat for 4-5 minutes until soft. Add olive oil if the pan is too dry. Stir in the minced garlic and cook for another minute until fragrant.
  5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer, then add the undrained can of Rotel. Reduce heat to low.
  6. Stir in the cubed cream cheese, whisking gently until it has completely melted into a smooth sauce. Slowly pour in the heavy cream and stir to combine.
  7. Return the cooked chicken and half of the crispy bacon to the sauce. Stir to combine and let it simmer for 2 minutes for the flavors to meld.
  8. Add the cooked spaghetti and 1 cup of the shredded Monterey Jack cheese to the skillet. Use tongs to toss everything together until the pasta is fully coated and the cheese is melted. If the sauce is too thick, add a splash of the reserved pasta water.
  9. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top. Cover the skillet with a lid for 2-3 minutes to melt the cheese, or place the oven-safe skillet under the broiler for 1-2 minutes for a bubbly, golden-brown top (watch carefully to prevent burning).
  10. Remove from heat, garnish with the remaining crispy bacon and fresh cilantro. Serve immediately.

Notes

For best results, grate your own cheese from a block to avoid the grainy texture from anti-caking agents in pre-shredded cheese. Cook pasta only to al dente as it will continue to cook in the sauce. For variations, you can use penne or fettuccine, swap Monterey Jack for Colby Jack or pepper jack, or add 1 cup of fire-roasted corn with the Rotel for extra sweetness. A squeeze of fresh lime juice just before serving will brighten all the flavors.