Monterey Chicken Spaghetti Recipe
If you’re craving a cozy, comfort-filled casserole that hits all the right notes of creamy, cheesy, and just a little bit sassy, Monterey Chicken Spaghetti is your new weeknight hero. Imagine tender strands of spaghetti mingling with smoky chicken, colorful bell peppers, and plenty of melty Monterey Jack cheese—every forkful delivers both nostalgia and excitement. It’s got that familiar chicken spaghetti charm but with a zesty twist, and it’s an absolute crowd-pleaser for family dinners or potlucks alike. Once you try Monterey Chicken Spaghetti, you’ll see why folks come back for seconds (and maybe even thirds!).
Ingredients You’ll Need
Monterey Chicken Spaghetti keeps things refreshingly simple, relying on familiar staples with a few flavor-boosting upgrades. Every ingredient brings something special—be it creamy richness, subtle heat, or pops of color—to create a dish that tastes far more complex than the steps let on.
- Spaghetti (12 oz): The classic backbone that twirls up all the goodness in each bite—cook it just to al dente for perfect texture.
- Olive Oil (1 tablespoon): Ensures all those fragrant veggies and chicken don’t stick, plus adds a lovely hint of richness.
- Cooked Chicken (2 cups, shredded or diced): Use leftover, freshly cooked, or rotisserie chicken for effortless prep and savory protein.
- Diced Onion (1/2 cup): Lays down a deep, sweet-savory flavor foundation for the whole casserole.
- Diced Red Bell Pepper (1/2 cup): Brings sweetness and vibrant red color—plus a touch of crunch.
- Diced Green Bell Pepper (1/2 cup): Adds freshness and a subtle grassy note to balance the richness.
- Minced Garlic (1 clove): One small but mighty addition for aromatic depth.
- Canned Diced Tomatoes with Green Chilies (10 oz, drained): These juicy bits add tang, a hint of heat, and bursts of color—don’t skip them.
- Cream of Chicken Soup (10.5 oz can): Contributes that signature creamy silkiness, binding everything together.
- Sour Cream (1/2 cup): The secret to giving Monterey Chicken Spaghetti a velvety, ever-so-slightly tangy personality.
- Shredded Monterey Jack Cheese (2 cups, divided): Melts beautifully and adds mellow richness, both inside and as a bubbly topping.
- Smoked Paprika (1/2 teaspoon): Just a pinch deepens the smoky warmth of the casserole—an underrated flavor booster.
- Salt & Pepper (to taste): Season carefully to make every ingredient shine just right.
- Chopped Fresh Parsley (optional): For that final pop of green and a bit of herby brightness when serving.
How to Make Monterey Chicken Spaghetti
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C) and giving a trusty 9×13-inch baking dish a quick grease with oil or nonstick spray. This guarantees an easy release and happy cleanup when all that cheesy deliciousness comes bubbling out. While the oven’s warming up, set yourself up for an effortless flow and gather all your ingredients so you’re ready to go.
Step 2: Cook the Spaghetti
Fill a big pot with salted water, bring it to a happy boil, and cook your spaghetti according to package instructions just until al dente—it should still have a bit of bite so it won’t get mushy in the oven. Drain immediately and set aside; you’ll want those noodles ready when the rest of the magic is happening.
Step 3: Sauté the Veggies
Heat the olive oil in a large skillet over medium heat. Add your diced onion, red bell pepper, and green bell pepper—let them sizzle and soften for about 4 to 5 minutes, stirring often until everything turns tender and aromatic. Toss in the minced garlic at the last minute so it stays fragrant but never burns.
Step 4: Add Chicken and Tomatoes
To those beautifully sautéed veggies, add in your shredded or diced cooked chicken alongside the drained diced tomatoes with green chilies. Let them warm through together for another minute or two—this merges all those bold, bright flavors for Monterey Chicken Spaghetti’s signature filling.
Step 5: Mix the Creamy Base
Grab a large mixing bowl. Stir together the cream of chicken soup, sour cream, one cup of Monterey Jack cheese, smoked paprika, salt, and pepper. This creamy, cheesy mix turns into a luscious blanket that brings Monterey Chicken Spaghetti to life, ensuring every bite is rich and flavorful.
Step 6: Combine Everything
Toss the sautéed chicken-veggie mixture and cooked spaghetti into the bowl with your creamy sauce. Stir it all together until the noodles are well coated and every strand is surrounded by flavor—don’t be shy, a thorough mix is the key here!
Step 7: Assemble and Top with Cheese
Pour the well-blended mixture into your greased baking dish and spread it evenly. Sprinkle the remaining cup of Monterey Jack cheese all over the top, making sure not to miss those corners—you want a bubbling, golden crown on your Monterey Chicken Spaghetti masterpiece.
Step 8: Bake to Perfection
Slide your casserole into the preheated oven and bake for 20 to 25 minutes, or until the cheesy top is gloriously melted, gooey, and bubbling. Once done, let it cool for a few minutes before garnishing with fresh chopped parsley if you like. This short rest makes it easier to slice and serve.
How to Serve Monterey Chicken Spaghetti
Garnishes
A sprinkle of chopped fresh parsley instantly lifts the look and taste with its pop of color and whisper of freshness. For even more zest, try adding sliced green onions, a dash of smoked paprika for visual flair, or a few red pepper flakes if you love a little extra kick.
Side Dishes
Monterey Chicken Spaghetti is hearty enough to be the star of the show, but it pairs beautifully with a simple crisp green salad or some roasted veggies. A side of garlic bread or warm rolls is perfect for soaking up any extra sauce—trust me, you’ll want every last bit!
Creative Ways to Present
Get playful with portions! Serve individual helpings in ramekins for a dinner party, or scoop Monterey Chicken Spaghetti into colorful bowls and top with extra cheese for a casual, cozy vibe. For a fun Tex-Mex spin, add avocado slices or a quick pico de gallo. It’s a versatile canvas for whatever mood you’re feeling!
Make Ahead and Storage
Storing Leftovers
Leftover Monterey Chicken Spaghetti keeps like a dream. Let the casserole cool completely, then cover tightly or transfer to airtight containers before refrigerating. It’ll stay fresh for up to 3 days, making for a satisfying next-day lunch or no-fuss dinner.
Freezing
To freeze, assemble the entire casserole but hold off on baking and the final cheese topping. Wrap it well with foil and freeze for up to two months. When you’re ready, thaw overnight in the fridge, sprinkle with cheese, and bake as instructed for that just-made taste.
Reheating
Reheat individual portions in the microwave (covered, about 1-2 minutes) for quick meals, or warm larger leftovers in the oven at 350°F until hot and bubbling. Add a sprinkle of cheese if you want to revive that just-baked gooeyness—no one will ever guess it’s not fresh from the oven.
FAQs
Can I use other types of pasta for Monterey Chicken Spaghetti?
Absolutely! While spaghetti strands keep the comfort classic vibe, feel free to swap in linguine, fettuccine, or even short pasta like penne or rotini. Just aim for al dente so the pasta keeps a nice bite after baking.
Is there a way to make Monterey Chicken Spaghetti spicier?
Definitely! Try using pepper jack cheese instead of Monterey Jack, stir in a pinch of cayenne pepper, or add extra diced green chilies. If you love it bold, a dash of hot sauce right before serving gives Monterey Chicken Spaghetti an irresistible kick.
Can I assemble Monterey Chicken Spaghetti ahead of time?
Yes, you can prep Monterey Chicken Spaghetti up to the baking step, cover, and refrigerate overnight. When ready to bake, let it sit at room temperature for 15-20 minutes while the oven preheats, then proceed as usual. It’s ultra handy for busy nights!
What’s the best chicken to use?
Any cooked chicken works! Rotisserie is a terrific shortcut, but roasted or poached chicken breasts or thighs are terrific, too. Just be sure to season it well for maximum flavor throughout your Monterey Chicken Spaghetti.
Can Monterey Chicken Spaghetti be made gluten free?
It sure can! Simply swap the regular spaghetti for your favorite gluten-free pasta, and ensure your cream of chicken soup is gluten free as well. All other ingredients should be naturally safe, so everyone can dig in.
Final Thoughts
If you’re searching for a dish that’s both timeless and packed with lively flavor, Monterey Chicken Spaghetti is destined to be a new staple in your recipe rotation. It’s the kind of meal that brings people running to the table—just don’t be surprised if it disappears faster than you expected! Give it a try and let Monterey Chicken Spaghetti become your next family favorite.
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Monterey Chicken Spaghetti Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting and cheesy Monterey Chicken Spaghetti that is perfect for a family dinner. This creamy baked pasta dish is loaded with tender chicken, flavorful bell peppers, and a blend of gooey cheeses.
Ingredients
Spaghetti:
- 12 oz spaghetti
Chicken Mixture:
- 1 tablespoon olive oil
- 2 cups cooked chicken (shredded or diced)
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 clove garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies (drained)
Creamy Sauce:
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese (divided)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook Spaghetti: Cook the spaghetti according to package directions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, sauté onion and bell peppers in olive oil until softened. Add garlic and cook for an additional minute.
- Combine Ingredients: In a mixing bowl, combine chicken, tomatoes, cream of chicken soup, sour cream, 1 cup of cheese, smoked paprika, salt, and pepper. Add sautéed mixture and cooked spaghetti. Mix well.
- Bake: Transfer the mixture to the baking dish, top with remaining cheese, and bake for 20–25 minutes until bubbly.
- Garnish and Serve: Garnish with parsley if desired before serving.
Notes
- You can use rotisserie chicken for convenience.
- For a spicier kick, opt for pepper jack cheese or add a dash of cayenne.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
