Looking for a family-friendly comfort classic with the perfect blend of creamy, cheesy, and savory goodness? “Monterey Chicken Spaghetti” is the casserole you’ll want to make again and again! It’s a crowd-pleasing main course full of tender chicken, zesty tomatoes, and melty Monterey Jack cheese, all snuggled up with spaghetti noodles under a blanket of golden, bubbly cheese. Whether you’re feeding a hungry crew on a busy weeknight or prepping ahead for a cozy dinner, this recipe brings everyone to the table with big smiles and happy appetites.
Ingredients You’ll Need
Pulling together Monterey Chicken Spaghetti couldn’t be easier. Each ingredient brings its own bit of magic, from the tang of tomatoes to the creaminess of the cheese. These pantry staples come together quickly, creating a dish that feels special without any fuss.
- Spaghetti noodles (12 oz): The heart of your casserole, these classic noodles soak up all that creamy sauce and deliver the best twirl in every bite.
- Olive oil (2 tbsp): For sautéing the aromatics, it adds a subtle richness and helps everything meld together.
- Small onion, diced: Onion infuses sweetness and depth, a background note you’ll miss if it’s not there!
- Garlic, minced (2 cloves): A pop of savory flavor that lifts the entire dish.
- Cooked chicken, shredded or chopped (2 cups): Use rotisserie chicken for convenience or your own baked or grilled chicken to make it extra hearty.
- Cream of chicken soup (10.5 oz can): The shortcut to a luscious, velvety sauce that binds every ingredient together.
- Sour cream (1/2 cup): Adds unbeatable creaminess with just the right amount of tang.
- Chicken broth (1/2 cup): Ensures your sauce stays smooth, rich, and flavorful.
- Diced tomatoes with green chilies (10 oz can, drained): Brings juicy pops of acidity and a little zest without being too spicy.
- Monterey Jack cheese, shredded (2 cups, divided): The star cheese for that signature melt, both inside and on top of the casserole.
- Black pepper (1/2 tsp): To round out and enhance the overall flavor profile.
- Paprika (1/2 tsp): Gives gentle warmth and a beautiful earthy note.
- Salt (1/4 tsp): Essential for bringing everything into perfect balance.
- Fresh parsley or green onions (1/4 cup, chopped): The ideal finishing touch for color and a fresh kick right before serving.
How to Make Monterey Chicken Spaghetti
Step 1: Preheat and Prep
Begin by heating your oven to 350°F (175°C). While the oven warms up, cook the spaghetti noodles according to the package directions until just al dente—they’ll soften a bit more in the oven, so you want them slightly firm now. Drain them and set aside, resisting the urge to snack!
Step 2: Sauté the Aromatics
Grab your largest skillet and heat the olive oil over medium heat. Add the diced onion and cook for a couple of minutes until it turns translucent and fragrant. Toss in the minced garlic and let it sizzle for another minute, being careful not to let it burn, as this is where your Monterey Chicken Spaghetti grabs its first big layer of flavor.
Step 3: Build the Creamy Sauce
To the skillet, add your cooked chicken, the entire can of cream of chicken soup, sour cream, chicken broth, and drained diced tomatoes with green chilies. Sprinkle in 1 1/2 cups of shredded Monterey Jack cheese, then season with black pepper, paprika, and salt. Stir everything together until a creamy, cheesy, ridiculously tempting sauce forms and the mixture is warmed through.
Step 4: Combine with Spaghetti
Add the cooked spaghetti noodles directly to your bubbling skillet of sauce. Toss and turn until every noodle is completely coated in that dreamy mixture. This is where the Monterey Chicken Spaghetti starts to look irresistible—everything melds into a glorious tangle.
Step 5: Bake to Golden Perfection
Lightly grease a 9×13-inch baking dish and pour in your cheesy chicken spaghetti mixture, smoothing the top so it’s even. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over everything for the perfect gooey finish. Bake uncovered for 20–25 minutes, until the casserole is hot, bubbling at the edges, and the cheesy top is golden.
Step 6: Garnish and Serve
Let the Monterey Chicken Spaghetti cool for just five minutes out of the oven (it’ll help the sauce set!), then hit it with a generous sprinkling of fresh parsley or chopped green onions. Now it’s ready for serving—prepare for the “oohs” and “aahs” as you bring it to the table!
How to Serve Monterey Chicken Spaghetti
Garnishes
Finish your Monterey Chicken Spaghetti with a flurry of fresh parsley or crisp green onions. Not only do they add gorgeous color, but they also provide a bright contrast to the hearty cheese and creamy sauce. If you want a little more zing, a squeeze of lemon juice or a light sprinkle of crushed red pepper flakes works wonders.
Side Dishes
This dish is a meal in itself, but it pairs beautifully with a fresh side salad dressed in a zesty vinaigrette, or some roasted or steamed green beans for crunch and color. For a comforting “old-school” touch, serve it alongside some warm garlic bread to help swipe up every last bit of sauce on your plate.
Creative Ways to Present
Try serving individual portions of Monterey Chicken Spaghetti in mini oven-safe ramekins for a fun, personalized twist. For potlucks, spoon it into a big, rustic baking dish and garnish generously just before setting it out. Want to make it especially family-friendly? Top with extra cheese and broil for a minute or two for a crispier, irresistible crust.
Make Ahead and Storage
Storing Leftovers
Leftover Monterey Chicken Spaghetti keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld together even more overnight, making that next-day portion possibly even more delicious!
Freezing
This recipe is fantastic for freezing. Assemble everything (skip the final cheese topping), then wrap tightly and freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight, sprinkle on the last of the cheese, and bake until piping hot and golden.
Reheating
To reheat, cover and bake leftovers at 325°F until hot, about 20–25 minutes. Or for single servings, zap on medium power in the microwave, stirring halfway through. Add a splash of broth or milk before reheating if you want to keep things extra creamy!
FAQs
Can I use a different type Main Course
Absolutely! Monterey Jack is classic, but feel free to swap in sharp cheddar, mild Colby, or even a spicy Pepper Jack for a bolder kick. The key is using a cheese that melts beautifully.
Is Monterey Chicken Spaghetti spicy?
With regular Monterey Jack cheese and mild diced tomatoes, it’s quite mild and perfect for kids. Add a few dashes of hot sauce or choose Pepper Jack if you’d like some extra heat.
Can I make this dish ahead of time?
Definitely! You can assemble the entire casserole (minus the final cheese topping), cover, and refrigerate for up to a day ahead. When ready, add the last layer of cheese and bake as directed.
Can I use a different type of pasta?
Yes! While spaghetti works best, penne, rotini, or linguine all hold up well in the creamy sauce and deliver a similar taste and texture.
What’s the best way to shred cooked chicken?
Rotisserie chicken works like a charm and can easily be shredded with two forks or even a hand mixer. Cooked chicken breasts or thighs also work great—just ensure they’re fork-tender before shredding.
Final Thoughts
If you’re craving an easy, heartwarming dinner that puts smiles on everyone’s faces, Monterey Chicken Spaghetti truly delivers. Whether you’re new to casseroles or an old pro, I can’t recommend this ooey-gooey, crowd-winning bake enough. Give it a try and savor every cozy, cheesy forkful!
Print
Monterey Chicken Spaghetti Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Monterey Chicken Spaghetti is a delicious and comforting baked pasta dish loaded with creamy chicken, gooey cheese, and flavorful spices. Perfect for a family dinner or a cozy weeknight meal.
Ingredients
Spaghetti Noodles:
- 12 oz spaghetti noodles
Sauce:
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or chopped
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp salt
Garnish:
- 1/4 cup chopped fresh parsley or green onions
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Cook spaghetti: Cook spaghetti noodles according to package instructions until al dente, then drain.
- Prepare sauce: Sauté onion and garlic, then add chicken, soup, sour cream, broth, tomatoes, 1 1/2 cups cheese, pepper, paprika, and salt. Mix well.
- Combine: Toss cooked spaghetti in the skillet with the sauce until coated.
- Bake: Transfer mixture to a baking dish, sprinkle remaining cheese on top, and bake for 20–25 minutes.
- Garnish and serve: Garnish with parsley or green onions before serving.
Notes
- This dish is a great way to use up leftover rotisserie chicken.
- For a spicier version, use pepper jack cheese or add hot sauce to taste.
- You can also swap spaghetti for penne or rotini for a different twist.
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