Description
Monterey Chicken Spaghetti is a comforting, creamy pasta dish featuring shredded chicken, sautéed vegetables, and a rich cheese sauce made with cream of chicken soup and sour cream. Topped with melted Monterey Jack and cheddar cheese, this easy one-pan meal can be enjoyed straight from the skillet or baked for a bubbly, golden finish. Perfect for a family dinner, it combines tender chicken, flavorful vegetables, and creamy cheese in every satisfying bite.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
Vegetables and Oil
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
Sauce and Seasonings
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
Cheese
- 1 cup Monterey Jack cheese, shredded (divided: 1/2 cup for sauce, 1/2 cup for topping)
- 1/2 cup cheddar cheese, shredded (for topping)
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain and set aside to be combined with the sauce later.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are softened and slightly browned.
- 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. Cook for 2-3 minutes, stirring frequently, until the sauce is smooth and heated through.
- Add Chicken and Cheese: Mix in the shredded cooked chicken and 1/2 cup of the Monterey Jack cheese. Continue cooking for another 2-3 minutes until the cheese melts and the chicken is well incorporated and warmed.
- Combine with Pasta: Toss the cooked spaghetti into the skillet with the chicken sauce. Mix thoroughly to ensure the pasta is evenly coated with the creamy mixture.
- Optional Baking Step: Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese evenly over the top. Bake for 20-25 minutes until the cheese topping is melted, bubbly, and lightly golden.
- Serve: Remove from oven, garnish with freshly chopped parsley if desired, and serve warm for a comforting meal.
Notes
- You can substitute chicken broth for milk in the sauce for a lighter version.
- Any type of pasta can be used, but spaghetti or similar long noodles work best.
- Adding a pinch of red pepper flakes can add a subtle spicy kick.
- This dish can be made ahead and refrigerated; reheat covered in the oven for best results.
- Fresh parsley adds a nice fresh flavor but can be omitted if unavailable.
