Why You’ll Love This Recipe
This recipe is everything you want in a baked pasta dish — cheesy, comforting, and bursting with layers of flavor. The creamy sauce clings perfectly to the noodles, the chicken adds heartiness, and the smoky bacon on top ties it all together. It’s simple enough for weeknights but delicious enough for potlucks or family gatherings. If you love the flavors of Monterey Chicken from your favorite restaurant but want it in hearty, pasta form, this dish delivers all that and more.
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Monterey Chicken Spaghetti: A Creamy, Cheesy Twist on a Family Favorite
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
Monterey Chicken Spaghetti is a creamy, cheesy comfort dish featuring tender spaghetti tossed with a rich Monterey Jack cheese sauce, juicy chicken, crispy bacon, and a touch of smoky barbecue flavor. It’s an easy weeknight dinner that’s both hearty and crowd-pleasing.
Ingredients
- 12 oz spaghetti
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 4 slices bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 green onions, sliced (for garnish)
- 2 tablespoons barbecue sauce (optional, for topping)
Instructions
- Cook spaghetti according to package directions until al dente. Drain, toss with a little olive oil, and set aside.
- In a large skillet, heat olive oil over medium heat. Season diced chicken with salt, pepper, garlic powder, and smoked paprika.
- Cook chicken for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add diced onion and cook for 3–4 minutes until softened. Add minced garlic and cook another 30 seconds.
- Pour in Rotel, heavy cream, and chicken broth. Stir and bring to a gentle simmer for 3–4 minutes.
- Reduce heat to low and stir in Monterey Jack and Parmesan cheese until melted and smooth.
- Return chicken to the skillet, add cooked spaghetti, and toss until evenly coated in the sauce.
- Stir in crumbled bacon, or sprinkle it on top before serving for extra crunch.
- Garnish with sliced green onions and a light drizzle of barbecue sauce if desired.
- Serve immediately with garlic bread or a side salad.
Notes
- Use rotisserie chicken for a quick shortcut.
- For a spicier kick, use pepper jack cheese instead of Monterey Jack.
- Make it a baked casserole by transferring the mixture to a baking dish, topping with extra cheese, and baking at 375°F for 15 minutes.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet with a splash of cream or broth.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Spaghetti: The base of the dish — long, tender strands that hold up beautifully in creamy sauces.
Cooked Chicken: Use shredded or cubed chicken breast or rotisserie chicken for convenience.
Bacon: Crispy crumbled bacon adds smoky, savory flavor and a perfect crunchy topping.
Monterey Jack Cheese: The creamy, mild cheese that melts beautifully into the sauce.
Cheddar Cheese: Adds a sharper flavor and richness to balance the Monterey Jack.
Cream of Chicken Soup: Creates a smooth, creamy base for the sauce.
Sour Cream: Adds tang and helps make the sauce extra velvety.
Barbecue Sauce: A unique twist that adds sweetness and smoky depth.
Garlic Powder and Onion Powder: Enhance the savory, comforting flavor.
Paprika: Adds subtle warmth and color to the dish.
Green Onions: Provide a pop of freshness and mild onion flavor to finish the dish.
Salt and Black Pepper: Balance and enhance all the flavors.
Olive Oil or Butter: For greasing the baking dish and ensuring nothing sticks.
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or olive oil.
Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain well and set aside.
In a large mixing bowl, combine cream of chicken soup, sour cream, barbecue sauce, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth. Add the chicken, half of the shredded cheese, and cooked spaghetti, tossing until evenly coated.
Transfer the mixture to the prepared baking dish and spread it evenly. Top with the remaining Monterey Jack and cheddar cheeses. Sprinkle crumbled bacon over the top.
Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly with lightly golden edges. Garnish with chopped green onions before serving.
Serve hot with a simple side salad or garlic bread for a comforting, complete meal.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6 people generously. Prep time takes 15 minutes, baking time is 30 minutes, and total time is around 45 minutes — quick enough for a hearty, homemade meal.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15 minutes, or microwave individual portions for 1–2 minutes. You can also freeze the casserole (before or after baking) for up to 2 months — just thaw overnight in the fridge before reheating.
Variations and Customizations
Spicy Monterey Chicken Spaghetti
Use pepper jack cheese or add diced jalapeños for a little heat.
Veggie-Loaded Version
Add sautéed bell peppers, mushrooms, or spinach to make it heartier and more colorful.
BBQ Ranch Twist
Swap half the sour cream for ranch dressing for a tangy, herby twist.
Tex-Mex Style
Add a can of green chiles, black beans, and a sprinkle of taco seasoning for a Southwestern vibe.
Creamier Version
Add a splash of heavy cream or milk for a silkier sauce consistency.
Low-Carb Swap
Use zucchini noodles or spaghetti squash in place of pasta for a lighter option.
FAQs
1. Can I use other pasta shapes?
Yes — penne, rotini, or fettuccine all work well with this creamy sauce.
2. What type of chicken is best?
Cooked, shredded chicken breast or rotisserie chicken is ideal for quick prep.
3. Can I make it ahead of time?
Yes, assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
4. Can I use different cheese?
Absolutely — mozzarella, colby jack, or provolone can replace Monterey Jack.
5. Can I skip the barbecue sauce?
You can, but it adds a unique sweetness and depth that makes this recipe stand out.
6. Can I make this without cream of chicken soup?
Yes, replace it with a homemade roux made from butter, flour, and chicken broth.
7. How do I keep the pasta from drying out?
Don’t overbake — remove the dish when the cheese is bubbly and edges are just golden.
8. Can I add more protein?
Yes, try mixing in diced ham, cooked sausage, or even shredded turkey.
9. Can I make it vegetarian?
Yes, omit the chicken and bacon and use sautéed vegetables instead.
10. What can I serve with this?
It pairs perfectly with a crisp green salad, roasted vegetables, or garlic bread.
Conclusion
Monterey Chicken Spaghetti is the ultimate creamy, cheesy comfort food — a dish that’s both familiar and fresh. The combination of tender pasta, smoky bacon, juicy chicken, and that irresistible Monterey Jack and barbecue flavor makes it unforgettable. Whether it’s a weeknight dinner or a potluck favorite, this baked pasta delivers warmth, flavor, and comfort in every bite. It’s a family-friendly recipe that’s sure to become a staple at your table, especially when you need a meal that feels like a big, cheesy hug.
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