Description
Monterey Chicken Spaghetti is a comforting and creamy pasta casserole featuring tender shredded chicken, sautéed vegetables, and a luscious cheese sauce made with cream of chicken soup, sour cream, and Monterey Jack and cheddar cheeses. This easy-to-make dish combines savory flavors with a rich, cheesy bake, perfect for family dinners or casual gatherings.
Ingredients
Protein and Pasta
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
Sauce Ingredients
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup milk (or chicken broth for a lighter version)
- Salt and pepper to taste
Cheeses
- 1 cup Monterey Jack cheese, shredded (divided into 1/2 cup and 1/2 cup)
- 1/2 cup cheddar cheese, shredded
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain well and set aside to keep warm.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Cook for 5-7 minutes until vegetables are soft and slightly browned, stirring occasionally.
- Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the skillet with the sautéed vegetables. Mix thoroughly and cook for 2-3 minutes until the sauce is smooth and heated through.
- Add Chicken and Cheese: Mix the shredded cooked chicken and 1/2 cup of Monterey Jack cheese into the sauce. Cook for an additional 2-3 minutes until the cheese melts and the chicken is warmed fully.
- Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken sauce. Stir well so the pasta is evenly coated with the sauce and ingredients are well incorporated.
- Optional Baking Step: Preheat the oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Evenly top with the remaining 1/2 cup Monterey Jack cheese and 1/2 cup shredded cheddar cheese.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes, until the cheese topping is melted, bubbly, and lightly golden.
- Serve: Remove from oven and let cool slightly. Garnish with chopped fresh parsley if desired. Serve warm and enjoy your creamy Monterey Chicken Spaghetti.
Notes
- You can substitute milk with chicken broth for a lighter sauce.
- For a spicier version, add red pepper flakes or diced jalapeños when sautéing the vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you prefer a quicker meal, you can skip the baking step and serve directly from the skillet.
- To make the dish gluten-free, use gluten-free pasta and ensure the cream of chicken soup is gluten-free.
