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Monterey Chicken Spaghetti Recipe

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★★★★★

4.8 from 111 reviews

Monterey Chicken Spaghetti is a comforting and creamy pasta dish featuring shredded chicken, sautéed vegetables, and a rich cheese sauce made with cream of chicken soup, sour cream, and Monterey Jack and cheddar cheeses. Tossed with spaghetti and optionally baked to bubbly perfection, this hearty meal is perfect for a family dinner or potluck gathering.

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 Seasonings

  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 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)

Cheeses

  • 1 cup Monterey Jack cheese, shredded (divided: 1/2 cup for sauce, 1/2 cup for topping)
  • 1/2 cup cheddar cheese, shredded (for topping)

Optional Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain well and set aside.
  2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Cook, stirring occasionally, for 5-7 minutes until the vegetables soften and begin to brown slightly.
  3. Make the Creamy Sauce: Stir the cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the sautéed vegetables. Mix well and cook for 2-3 minutes until the sauce is smooth, heated through, and well combined. Season with salt and pepper to taste.
  4. Add Chicken and Cheese: Add the shredded cooked chicken and 1/2 cup of the shredded Monterey Jack cheese to the skillet. Stir to combine and cook for another 2-3 minutes until the cheese melts and the chicken is warmed through.
  5. Combine with Pasta: Add the cooked spaghetti to the skillet with the chicken mixture. Toss gently to coat the pasta evenly with the sauce.
  6. 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 the 1/2 cup cheddar cheese evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  7. Serve: Remove the dish from the oven, garnish with freshly chopped parsley if desired, and serve warm for a creamy, satisfying meal.

Notes

  • You can substitute chicken broth for milk to reduce the fat and calories.
  • Feel free to add additional vegetables like zucchini or spinach for more nutrients.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
  • To make this dish gluten free, use gluten-free pasta and verify cream of chicken soup is gluten free.
  • The optional baking step adds a delicious cheesy crust but can be skipped for quicker preparation.

Keywords: Monterey chicken spaghetti, creamy chicken pasta, cheesy chicken spaghetti, easy chicken dinner, one pan pasta

Find it online: https://victoriablair.com/monterey-chicken-spaghetti-recipe/