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