Description
Monterey Chicken Spaghetti is a creamy, cheesy pasta bake featuring tender diced chicken, savory spices, and a blend of Monterey Jack cheese. This comforting American dish combines spaghetti with a rich sauce made from sour cream, cream cheese, and tomatoes with green chilies, baked to bubbly perfection. Perfect for an easy family dinner, it’s flavorful, satisfying, and can be made ahead for convenience.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Protein and Vegetables
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Sauce and Cheese
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup chicken broth
- 1 1/2 cups shredded Monterey Jack cheese, divided
Garnish (optional)
- 1/4 cup chopped fresh parsley or green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook Spaghetti: Boil a large pot of salted water and cook the spaghetti according to the package directions until al dente. Drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken, seasoning with salt, black pepper, and smoked paprika. Cook for 5–6 minutes or until the chicken is browned and cooked through.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet. Cook for an additional 2–3 minutes until the onions are softened and fragrant.
- Make Sauce: Stir in the drained diced tomatoes with green chilies, sour cream, softened cream cheese, and chicken broth. Reduce heat to low and cook until the mixture is smooth and creamy, about 3–4 minutes, stirring occasionally.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet and toss well to combine the pasta evenly with the sauce. Stir in 1 cup of shredded Monterey Jack cheese until melted and well incorporated.
- Assemble and Bake: Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top. Place in the preheated oven and bake for 15–20 minutes until the cheese topping is bubbly and golden brown.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with fresh chopped parsley or green onions if desired. Serve warm.
Notes
- For extra flavor, consider topping the casserole with crispy bacon or sliced jalapeños before baking.
- Substitute cooked rotisserie chicken to reduce preparation time.
- This recipe can be assembled ahead of time and refrigerated, then baked fresh when ready to serve.
