When you’re craving a hearty, flavorful, and satisfying meal that the whole family will love, Monterey Chicken Spaghetti is the perfect choice. This dish combines tender chicken, creamy cheese, and perfectly cooked spaghetti, all baked together for a comforting dinner that feels like a warm hug on a plate. Whether you’re looking to impress guests at a dinner party, make a cozy Sunday dinner, or prepare a make-ahead casserole for busy weeknights, this recipe checks every box.
Inspired by the bold flavors of Monterey Jack cheese and Southern-style baked pasta dishes, this recipe brings together simple ingredients to create a rich, flavorful, and irresistibly cheesy pasta bake. Perfect for feeding a crowd or saving leftovers for later, Monterey Chicken Spaghetti is a versatile dish that’s sure to become a staple in your recipe rotation.
Why You’ll Love This Monterey Chicken Spaghetti
This recipe stands out because it combines the classic comfort of spaghetti with the creamy goodness of a cheesy chicken bake. Here’s why you’ll keep coming back to it:
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Cheesy Perfection: Monterey Jack cheese melts beautifully, giving the dish a creamy, gooey texture that’s hard to resist.
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Family-Friendly: Even picky eaters will love this mild yet flavorful combination of chicken, cheese, and pasta.
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Make-Ahead Friendly: Assemble it ahead of time and bake it when you’re ready—ideal for busy weeknights or meal prepping.
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Versatile: You can easily adjust the spice level, add vegetables, or substitute different cheeses to suit your taste.
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Crowd-Pleasing: This casserole-style dish is great for potlucks, family gatherings, and holiday dinners.
Ingredients You’ll Need
To make this delicious Monterey Chicken Spaghetti, you’ll need:
For the Chicken Spaghetti:
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12 ounces of spaghetti (or your favorite pasta shape)
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2 cups cooked, shredded chicken (rotisserie chicken works great)
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2 tablespoons olive oil or butter
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1 small onion, finely diced
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3 cloves garlic, minced
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 cup chicken broth
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1 cup sour cream
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2 cups shredded Monterey Jack cheese
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1 cup shredded cheddar cheese (for extra flavor)
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1 teaspoon smoked paprika
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½ teaspoon crushed red pepper flakes (optional for spice)
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Salt and black pepper, to taste
Optional Toppings:
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½ cup crispy bacon bits
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Fresh parsley or cilantro, chopped
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Extra shredded cheese for topping
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain well and set aside.
Step 2: Sauté the Aromatics
In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Make the Creamy Sauce
Add the cream of chicken soup, cream of mushroom soup, and chicken broth to the skillet. Stir until smooth and heated through. Mix in sour cream, smoked paprika, and red pepper flakes (if using). Taste and season with salt and black pepper as needed.
Step 4: Combine Pasta and Chicken
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and sauce mixture. Add 1½ cups of Monterey Jack cheese and ½ cup of cheddar cheese to the mixture, stirring until evenly coated.
Step 5: Assemble the Casserole
Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining Monterey Jack and cheddar cheese evenly on top. If you’re using bacon bits, add them over the cheese for an extra savory crunch.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C) and bake the casserole uncovered for 25–30 minutes, or until the cheese is fully melted and bubbling. For a golden top, you can broil it for an additional 2–3 minutes.
Step 7: Garnish and Serve
Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley or cilantro before serving.
Tips for the Best Monterey Chicken Spaghetti
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Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shred your own cheese for the creamiest texture.
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Add Vegetables: For a balanced meal, mix in sautéed mushrooms, bell peppers, or spinach.
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Adjust the Heat: If you like spice, add jalapeños, cayenne pepper, or hot sauce to the sauce mixture.
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Make It Ahead: Prepare the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready.
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Freeze for Later: Assemble the casserole, cover tightly with foil, and freeze for up to 2 months. Bake from frozen (add 15–20 minutes to baking time).
What to Serve with Monterey Chicken Spaghetti
This rich, cheesy pasta pairs well with lighter sides that balance its creamy flavors:
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Fresh Green Salad: A crisp garden salad with vinaigrette helps cut through the richness.
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Garlic Bread: Perfect for scooping up cheesy pasta and sauce.
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Steamed Vegetables: Broccoli, asparagus, or green beans make great, healthy sides.
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Roasted Vegetables: Oven-roasted carrots, zucchini, or Brussels sprouts add color and flavor to the meal.
Variations and Customizations
The beauty of Monterey Chicken Spaghetti is that it’s adaptable to your preferences. Here are some popular variations:
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Mexican-Inspired: Add diced green chilies, taco seasoning, and top with jalapeños for a Tex-Mex twist.
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Buffalo Style: Mix in buffalo sauce and top with blue cheese crumbles and extra bacon.
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Vegetarian Option: Skip the chicken and use sautéed mushrooms or roasted vegetables for a meatless casserole.
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Different Cheeses: Try Pepper Jack for a spicy kick, or add mozzarella for an extra gooey texture.
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Low-Carb Version: Swap spaghetti for zucchini noodles or spaghetti squash for a lighter dish.
Storage and Reheating
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Reheat: Microwave individual servings or reheat in the oven at 350°F until warmed through.
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Freeze: Store portions in freezer-safe containers and thaw overnight in the refrigerator before reheating.
Nutritional Information (Approximate)
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Calories: 480
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Protein: 28g
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Fat: 24g
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Carbohydrates: 38g
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Fiber: 2g
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Sodium: 870mg
Monterey Chicken Spaghetti: A Creamy, Cheesy Comfort Dish
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This creamy and cheesy Monterey Chicken Spaghetti is a comforting baked pasta dish made with tender shredded chicken, Monterey Jack cheese, and a rich, savory sauce. Perfect for weeknight dinners or family gatherings, it’s a dish everyone will love.
Ingredients
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12 ounces spaghetti
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2 cups cooked, shredded chicken (rotisserie chicken works well)
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2 tablespoons olive oil or butter
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1 small onion, finely diced
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3 cloves garlic, minced
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 cup chicken broth
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1 cup sour cream
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2 cups shredded Monterey Jack cheese
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1 cup shredded cheddar cheese
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1 teaspoon smoked paprika
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½ teaspoon crushed red pepper flakes (optional)
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Salt and black pepper, to taste
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½ cup crispy bacon bits (optional)
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Fresh parsley or cilantro, chopped (for garnish)
Instructions
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Cook spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
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Heat olive oil or butter in a skillet over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.
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Add cream of chicken soup, cream of mushroom soup, and chicken broth to the skillet. Stir until smooth. Mix in sour cream, smoked paprika, and red pepper flakes. Season with salt and pepper.
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In a large bowl, combine cooked spaghetti, shredded chicken, and the sauce mixture. Stir in 1½ cups Monterey Jack cheese and ½ cup cheddar cheese until evenly coated.
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Transfer mixture to a greased 9×13-inch baking dish. Top with remaining Monterey Jack and cheddar cheese. Add bacon bits if desired.
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Bake uncovered at 350°F (175°C) for 25–30 minutes or until cheese is melted and bubbly. For a golden top, broil for 2–3 minutes.
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Remove from oven, let rest for 5 minutes, and garnish with fresh parsley or cilantro before serving.
Notes
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For extra spice, add diced jalapeños or cayenne pepper.
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Can be made ahead and refrigerated before baking.
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Freezes well for up to 2 months.
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Add vegetables like mushrooms, bell peppers, or spinach for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
