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