Monterey Chicken Spaghetti is a creamy, cheesy, and flavorful dish that combines tender chicken, perfectly cooked spaghetti, and a delicious blend of cheeses and seasonings.
This comforting casserole is baked to golden, bubbly perfection and is perfect for family dinners or potlucks. It’s an easy way to elevate a weeknight meal with simple ingredients.
Kitchen Equipment Needed
- Large pot
- Medium skillet
- Baking dish (9×13 inches)
- Mixing bowls
- Whisk
- Wooden spoon or spatula
Ingredients
For the Chicken:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Spaghetti:
- 12 ounces spaghetti
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
For Topping:
- 1/2 cup crispy fried onions or panko breadcrumbs (optional)
- 1/4 cup chopped fresh parsley or green onions
Directions
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
- Prepare the Chicken:
- Heat olive oil in a medium skillet over medium heat. Add the shredded chicken, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat and cook for 2–3 minutes to enhance the flavor. Set aside.
- Make the Sauce:
- In the same pot used for the spaghetti, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Whisk in the chicken broth, heavy cream, and sour cream. Cook until the mixture is slightly thickened, about 3–5 minutes.
- Stir in the Monterey Jack cheese, cheddar cheese, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Whisk until the cheese is fully melted and the sauce is smooth.
- Combine:
- Add the cooked spaghetti and seasoned chicken to the sauce. Toss until everything is evenly coated.
- Assemble and Bake:
- Preheat the oven to 375°F (190°C).
- Transfer the spaghetti mixture to a greased 9×13-inch baking dish. Sprinkle the top with crispy fried onions or panko breadcrumbs, if desired.
- Bake for 20–25 minutes, or until bubbly and golden on top.
- Serve:
- Garnish with chopped parsley or green onions before serving. Enjoy warm!
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Nutrition (Per Serving – Serves 6)
- Calories: 520
- Protein: 32g
- Carbohydrates: 42g
- Fat: 25g
- Fiber: 2g
- Sodium: 750mg
Expert Tips
- Shred Cheese Fresh: For the creamiest sauce, shred your cheese fresh from the block rather than using pre-shredded cheese.
- Chicken Shortcut: Use rotisserie chicken to save time, or substitute with leftover grilled or baked chicken.
- Don’t Overbake: Check the dish at 20 minutes to avoid drying out the sauce.
FAQs
Can I use a different type of pasta?
Yes! Penne, fettuccine, or linguine work well as substitutes for spaghetti.
What if I don’t have Monterey Jack cheese?
Colby Jack, mozzarella, or a mild cheddar can be used instead.
Can I make this dish ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the baking time.
Storing & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
Substitutions & Variations
- Vegetarian Option: Skip the chicken and add sautéed mushrooms, spinach, or roasted vegetables.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Gluten-Free: Use gluten-free pasta and breadcrumbs for a gluten-free version.
Monterey Chicken Spaghetti
Monterey Chicken Spaghetti is a creamy, cheesy, and flavorful dish that combines tender chicken, perfectly cooked spaghetti, and a delicious blend of cheeses and seasonings.
Equipment
- Large pot
- - Medium skillet
- - Baking dish (9x13 inches)
- Mixing bowls
- Whisk
- - Wooden spoon or spatula
Ingredients
- **For the Chicken:**
- - 2 cups cooked shredded chicken (rotisserie chicken works great)
- - 1 tablespoon olive oil
- - 1 teaspoon garlic powder
- - 1 teaspoon onion powder
- - 1/2 teaspoon smoked paprika
- - 1/4 teaspoon salt
- - 1/4 teaspoon black pepper
- **For the Spaghetti:**
- - 12 ounces spaghetti
- - 2 tablespoons unsalted butter
- - 2 garlic cloves minced
- - 2 cups chicken broth
- - 1 cup heavy cream
- - 1/2 cup sour cream
- - 2 cups shredded Monterey Jack cheese
- - 1/2 cup shredded cheddar cheese
- - 1/4 cup grated Parmesan cheese
- - 1 teaspoon Italian seasoning
- - 1/2 teaspoon red pepper flakes optional
- **For Topping:**
- - 1/2 cup crispy fried onions or panko breadcrumbs optional
- - 1/4 cup chopped fresh parsley or green onions
Instructions
- **Cook the Spaghetti:**
- - Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
- **Prepare the Chicken:**
- - Heat olive oil in a medium skillet over medium heat. Add the shredded chicken, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat and cook for 2–3 minutes to enhance the flavor. Set aside.
- **Make the Sauce:**
- - In the same pot used for the spaghetti, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- - Whisk in the chicken broth, heavy cream, and sour cream. Cook until the mixture is slightly thickened, about 3–5 minutes.
- - Stir in the Monterey Jack cheese, cheddar cheese, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Whisk until the cheese is fully melted and the sauce is smooth.
- **Combine:**
- - Add the cooked spaghetti and seasoned chicken to the sauce. Toss until everything is evenly coated.
- **Assemble and Bake:**
- - Preheat the oven to 375°F (190°C).
- - Transfer the spaghetti mixture to a greased 9x13-inch baking dish. Sprinkle the top with crispy fried onions or panko breadcrumbs, if desired.
- - Bake for 20–25 minutes, or until bubbly and golden on top.
- **Serve:**
- - Garnish with chopped parsley or green onions before serving. Enjoy warm!
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