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
Scale
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
