If you’re looking for a hearty, cheesy, and satisfying dinner, Monterey Chicken Spaghetti is the perfect recipe. This one-pot meal combines tender chicken, savory spices, spaghetti noodles, creamy cheese sauce, and a kick of Monterey Jack cheese for a rich, comforting dish that the whole family will love.
Whether you’re making a weeknight dinner, a potluck dish, or a meal for a hungry crowd, this Monterey Chicken Spaghetti is easy to prepare and packed with flavor.
Why You’ll Love This Recipe
- ✔ Creamy, cheesy, and comforting
- ✔ Quick and easy – ready in under an hour
- ✔ Family-friendly – a crowd-pleasing dinner
- ✔ One-pan option – less cleanup
- ✔ Versatile – add vegetables or change the cheese for variety
Ingredients
For the Chicken & Pasta
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 8 oz spaghetti noodles, broken in half
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2–3 garlic cloves, minced
For the Sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup milk
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon chili powder (optional)
Topping (Optional)
- ½ cup shredded Monterey Jack or cheddar cheese
- ¼ cup breadcrumbs
- Chopped parsley for garnish
How to Make Monterey Chicken Spaghetti
Step 1: Cook the Spaghetti
Boil the spaghetti noodles in salted water until al dente, according to package instructions. Drain and set aside.
Step 2: Sauté Vegetables
In a large skillet or saucepan, heat olive oil over medium heat.
Add onion, bell pepper (if using), and garlic. Cook 3–4 minutes until softened.
Step 3: Make the Sauce
In a bowl, mix together:
- Cream of chicken soup
- Sour cream or Greek yogurt
- Milk
- Paprika, salt, pepper, and chili powder
Pour into the skillet with vegetables and stir over medium heat until smooth.
Step 4: Combine Chicken and Pasta
Add shredded chicken and cooked spaghetti to the sauce.
Stir until everything is evenly coated.
Step 5: Add Cheese
Stir in cheddar and Monterey Jack cheese until melted and creamy.
Step 6: Optional Topping
For a baked version:
- Pour the mixture into a greased baking dish
- Sprinkle extra cheese and breadcrumbs on top
- Bake at 350°F (175°C) for 20 minutes until bubbly and golden
Step 7: Serve
Garnish with chopped parsley and serve warm.
Tips for the Best Monterey Chicken Spaghetti
- Use rotisserie chicken for quick prep and extra flavor.
- Don’t overcook the spaghetti – it will absorb sauce while baking.
- Mix cheeses – Monterey Jack adds creamy texture, cheddar adds sharpness.
- Optional vegetables – add mushrooms, spinach, or zucchini for extra nutrition.
- Baking – optional but makes a bubbly, golden cheesy top.
Variations
1. Spicy Monterey Chicken Spaghetti
Add chopped jalapeños, crushed red pepper, or cayenne for heat.
2. Creamy Garlic Version
Add 1–2 teaspoons garlic powder or roasted garlic for extra flavor.
3. Low-Carb Option
Use zucchini noodles or spaghetti squash instead of pasta.
4. Extra Veggie Packed
Add corn, peas, or broccoli for a colorful, nutritious twist.
Serving Suggestions
- Serve with garlic bread or dinner rolls
- Pair with a fresh green salad
- Top with extra shredded cheese or hot sauce
Storage & Reheating
Refrigerator
Store in an airtight container for 3–4 days. Reheat on the stove or microwave.
Freezer
- Freeze individual portions for up to 2 months.
- Reheat in the oven at 350°F (175°C) or in the microwave until hot.
Frequently Asked Questions
Can I make this ahead?
Yes, you can prepare the sauce and chicken ahead of time. Add the cooked pasta before serving.
Can I use another pasta?
Yes! Penne, rotini, or fettuccine work well.
Can I make it dairy-free?
Use non-dairy milk and cheese substitutes; the texture may differ slightly.
Can I add bacon?
Absolutely! Crispy bacon crumbles add smoky flavor.
Final Thoughts
Monterey Chicken Spaghetti is a comforting, cheesy, and hearty meal that’s perfect for busy weeknights, family dinners, or potluck gatherings. With tender chicken, creamy sauce, melted cheese, and tender pasta, it’s a dish that satisfies both kids and adults alike. Easy to prepare, versatile, and utterly delicious, this recipe will likely become a family favorite!
Print
Monterey Chicken Spaghetti – A Cheesy, Comforting Dinner
Ingredients
• 8 oz spaghetti (or chickpea/lentil pasta for higher protein; zucchini noodles for low-carb)
• 2 cups cooked shredded chicken
• 1 (4 oz) can chopped green chiles
• ½ cup roasted red peppers, diced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1½ cups shredded Monterey Jack cheese (divided)
• 1 cup shredded sharp cheddar
• 1 (10.5 oz) can condensed cream of chicken soup (or 1¼ cups keto-friendly white sauce)
• ½ cup sour cream (or plain Greek yogurt)
• ¼ cup milk or broth
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt & black pepper to taste
• Optional: sliced jalapeños, fresh cilantro, or crushed tortilla chips on top
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
- Cook spaghetti al dente (1 min less than package); drain and rinse with cool water.
- In a large bowl, combine chicken, green chiles, roasted peppers, onion, garlic, 1 cup Monterey Jack, all cheddar, soup, sour cream, milk, cumin, paprika, salt, and pepper. Fold in cooked spaghetti until evenly coated.
- Spread mixture into baking dish. Top with remaining ½ cup Monterey Jack.
- Bake uncovered 25–30 mins, until bubbly and cheese is golden at edges.
- Rest 8–10 mins before serving. Garnish with cilantro or jalapeños if desired.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 28 mins, Total Time: 43 mins, Servings: 6
Calories: 460, Net Carbs: 38g, Fats: 22g, Protein: 30g
(Low-carb version: Use 4 cups spiralized zucchini + keto white sauce—net carbs drop to ~9g/serving!)