Monterey Chicken Spaghetti Recipe
Introduction
Monterey Chicken Spaghetti is a comforting and flavorful dish combining tender chicken, creamy cheese sauce, and perfectly cooked pasta. It’s easy to make and perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 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)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Step 1: Cook the pasta according to package instructions. Drain and set aside.
- Step 2: Heat olive oil in a large skillet over medium heat.
- Step 3: Add chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until soft and slightly browned.
- Step 4: Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth and heated through.
- Step 5: Mix in shredded cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2-3 minutes until cheese melts and chicken is warmed through.
- Step 6: Toss the cooked pasta into the skillet with the sauce. Mix well to coat evenly.
- Step 7: (Optional) Preheat oven to 350°F (175°C). Transfer pasta mixture to a greased 9×13-inch baking dish. Top with remaining Monterey Jack and cheddar cheese.
- Step 8: Bake for 20-25 minutes until cheese is melted and bubbly.
- Step 9: Garnish with fresh parsley and serve warm.
Tips & Variations
- For a lighter version, substitute milk with chicken broth or use low-fat sour cream.
- Add a pinch of red pepper flakes to the sauce for a mild spicy kick.
- Use leftover rotisserie chicken to save time and add extra flavor.
- Try swapping Monterey Jack for mozzarella for a different cheese texture.
- If you prefer, skip the baking step and serve straight from the skillet for a quicker meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any pasta shape you prefer will work well, such as penne, rotini, or linguine.
Is it possible to make this recipe dairy-free?
To make a dairy-free version, substitute sour cream and cheeses with dairy-free alternatives and use a suitable cream soup or homemade sauce.
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Monterey Chicken Spaghetti Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Monterey Chicken Spaghetti is a creamy, cheesy pasta dish combining tender shredded chicken, sautéed vegetables, and a rich sauce made from cream of chicken soup and sour cream. The dish is finished with melted Monterey Jack and cheddar cheese, offering comforting and hearty flavors ideal for a family-friendly dinner.
Ingredients
Scale
Protein and Pasta
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
Vegetables
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
Sauce and Dairy
- 1 tablespoon olive oil
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded (divided into 1/2 cup and 1/2 cup portions)
- 1/2 cup cheddar cheese, shredded
- 1/2 cup milk (or chicken broth for a lighter version)
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Boil the spaghetti according to the package instructions until al dente. Drain thoroughly and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms to the skillet. Sauté for 5 to 7 minutes until the vegetables are softened and slightly browned, enhancing their flavor.
- Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the sautéed vegetables. Cook the mixture for 2 to 3 minutes, stirring frequently until smooth and heated through to create a creamy sauce base.
- Add Chicken and Cheese: Mix the shredded cooked chicken and half (1/2 cup) of the Monterey Jack cheese into the sauce. Continue cooking for another 2 to 3 minutes until the cheese melts completely and the chicken is warmed evenly.
- Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken and vegetable sauce. Mix thoroughly to ensure the pasta is well-coated with the sauce.
- Optional Baking Step: Preheat the oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining Monterey Jack cheese and the shredded cheddar cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden around the edges.
- Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm for a comforting and delicious meal.
Notes
- You may substitute chicken broth for milk to reduce fat and calories in the sauce.
- Using freshly shredded cheese instead of pre-shredded helps with melting texture.
- Vegetables can be customized based on preference; zucchini or spinach can be added for variation.
- Leftovers store well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- To make it gluten-free, use gluten-free pasta and ensure the cream of chicken soup is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: American
Keywords: Monterey Chicken Spaghetti, creamy chicken pasta, baked chicken spaghetti, cheesy chicken pasta, comforting dinner recipe
