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