Monterey Chicken Spaghetti Recipe

Introduction

Monterey Chicken Spaghetti is a creamy, cheesy casserole that combines tender shredded chicken with flavorful diced tomatoes and a blend of cheeses. This comforting dish is perfect for a family dinner or a cozy night in.

Ingredients

• 12 oz spaghetti
• 2 cups cooked chicken breast, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup green onions, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Step 2: Cook spaghetti according to package instructions. Drain and set aside.
3. Step 3: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
4. Step 4: Stir in shredded chicken, drained diced tomatoes with green chilies, smoked paprika, salt, and black pepper. Cook for 2-3 minutes until heated through.
5. Step 5: In a large bowl, combine cooked spaghetti, chicken mixture, sour cream, milk, half of the Monterey Jack cheese, and half of the cheddar cheese. Mix well.
6. Step 6: Transfer mixture to the prepared baking dish. Top with remaining Monterey Jack and cheddar cheeses and sliced green onions.
7. Step 7: Bake for 20 minutes or until cheese is melted and bubbly. Serve hot.

Tips & Variations

• For extra spice, add a pinch of cayenne pepper or chopped jalapeños with the garlic.
• Use rotisserie chicken for a time-saving option.
• Substitute sour cream with Greek yogurt for a lighter but still creamy texture.
• Mix in some cooked vegetables like bell peppers or corn to boost the dish’s nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave in short intervals, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the cheeses, sour cream, and milk with dairy-free alternatives such as vegan cheese, coconut yogurt, and almond milk. The texture and flavor will be slightly different but still delicious.

Can I prepare this recipe ahead of time?

Absolutely. You can assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Monterey Chicken Spaghetti Recipe

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★★★★★

4.9 from 57 reviews

• Author: Gabriel
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Monterey Chicken Spaghetti is a comforting baked pasta dish featuring tender shredded chicken, a blend of melted Monterey Jack and cheddar cheeses, and a mild kick from diced tomatoes with green chilies. Creamy sour cream and milk combine with aromatic smoked paprika and garlic to create a flavorful, satisfying meal perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

pasta

• 12 oz spaghetti

chicken mixture

• 2 cups cooked chicken breast, shredded
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

cheese and dairy

• 1 cup Monterey Jack cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 1/2 cup sour cream
• 1/2 cup milk

garnish

• 1/4 cup green onions, sliced

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Instructions

1. Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
2. Cook spaghetti: Boil the spaghetti according to the package instructions until al dente. Drain thoroughly and set aside to cool slightly.
3. Sauté aromatics and chicken: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Then add the shredded chicken, drained diced tomatoes with green chilies, smoked paprika, salt, and black pepper. Cook the mixture, stirring occasionally, for 2-3 minutes until warmed through and well combined.
4. Mix ingredients: In a large bowl, combine the cooked spaghetti with the chicken mixture. Add sour cream, milk, half of the Monterey Jack cheese, and half of the cheddar cheese. Stir well to evenly distribute all ingredients.
5. Assemble and bake: Transfer the spaghetti and chicken mixture into the prepared baking dish. Sprinkle the remaining Monterey Jack and cheddar cheeses evenly over the top, then scatter sliced green onions for freshness and color. Bake in the preheated oven for 20 minutes or until the cheese is melted, bubbly, and lightly golden on top.
6. Serve: Remove from the oven and serve the Monterey Chicken Spaghetti hot for a creamy, cheesy, and delicious meal that the whole family will enjoy.

Notes

• Use cooked chicken breast leftover from a roast or rotisserie chicken to save time.
• For a spicier kick, use jalapeños instead of mild green chilies or add crushed red pepper flakes.
• Substitute half-and-half for milk and sour cream for an even richer dish.
• To make this gluten-free, use gluten-free spaghetti noodles.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: Monterey Chicken Spaghetti, baked pasta, cheesy chicken spaghetti, easy dinner recipe, baked spaghetti casserole, creamy chicken pasta