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.

Ingredients

Scale

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

Instructions

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.
Cook spaghetti: Boil the spaghetti according to the package instructions until al dente. Drain thoroughly and set aside to cool slightly.
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.
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.
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.
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