There’s something utterly comforting about a bubbling casserole that fills the kitchen with warmth and the promise of a delicious dinner. Monterey Chicken Spaghetti takes all the best parts of a classic chicken bake—juicy chicken, creamy cheese, a pop of tomatoes with green chilies—and tosses them with tender spaghetti for a weeknight meal that’s both easy and irresistible. This dish is a true crowd-pleaser, whether you’re feeding family, friends, or just treating yourself to a cozy night in. The blend of creamy sauce, gooey Monterey Jack cheese, and just the right hint of spice makes Monterey Chicken Spaghetti a recipe you’ll want to keep in your regular rotation.
Ingredients You’ll Need
The beauty of Monterey Chicken Spaghetti is in its simplicity—each ingredient brings something special, from the creamy tang of sour cream to the gentle heat from tomatoes with green chilies. Don’t skip any of these, as they all team up to create that crave-worthy flavor and texture!
- Spaghetti (12 ounces): The sturdy base that soaks up all the creamy, cheesy goodness.
- Olive Oil (2 tablespoons): Adds flavor and ensures the onions sauté to sweet perfection.
- Small Onion, diced: Brings a subtle sweetness and depth to the sauce.
- Garlic, minced (2 cloves): Gives a lovely aromatic punch—don’t skip this for real flavor!
- Cooked Chicken (2 cups, shredded or diced): Rotisserie chicken works wonders here for speed and tenderness.
- Diced Tomatoes with Green Chilies (1 can, 10 ounces, drained): Adds a zesty kick and juiciness to the mix.
- Sour Cream (1/2 cup): Lends creamy tang and keeps the sauce luxuriously smooth.
- Cream Cheese, softened (1/2 cup): Melts into the sauce for extra silkiness and body.
- Smoked Paprika (1/2 teaspoon): Brings gentle smokiness and a hint of color.
- Salt (1/2 teaspoon): Enhances all the other flavors—taste and adjust if needed!
- Black Pepper (1/4 teaspoon): For a subtle background heat.
- Monterey Jack Cheese, shredded (2 cups, divided): Melty, creamy, and the star cheese that ties everything together.
- Fresh Parsley or Green Onions (1/4 cup, chopped): A fresh, colorful garnish to finish the dish perfectly.
How to Make Monterey Chicken Spaghetti
Step 1: Prep and Cook the Spaghetti
Start by preheating your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then add your spaghetti. Cook it just until al dente—remember, it will finish cooking in the oven and you want it to have some bite left. Drain the pasta and set it aside while you prepare the creamy sauce.
Step 2: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced onion and let it cook for about 3 to 4 minutes, stirring occasionally, until it’s soft and fragrant. Toss in the minced garlic, and let that sizzle for another minute, releasing all its garlicky goodness into the oil.
Step 3: Add Chicken and Tomatoes
Now’s the time to pile in your cooked chicken and drained diced tomatoes with green chilies. Give everything a good stir so the flavors start mingling. The tomatoes add a pop of color and a gentle heat that livens up the whole Monterey Chicken Spaghetti experience.
Step 4: Make It Creamy
Reduce the heat to low. Stir in the sour cream, softened cream cheese, smoked paprika, salt, and black pepper. Keep stirring until the cream cheese has completely melted and the sauce is smooth and luscious. This step is where the magic happens—the sauce turns velvety and wraps every ingredient in creamy comfort.
Step 5: Combine with Pasta and Cheese
Add the cooked spaghetti and 1 cup of shredded Monterey Jack cheese right into the skillet. Toss everything together until the pasta is evenly coated with that dreamy sauce and cheese. This ensures every bite of Monterey Chicken Spaghetti is packed with flavor.
Step 6: Bake to Perfection
Transfer the cheesy spaghetti mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top, then slide the dish into your preheated oven. Bake for 20 to 25 minutes, or until the cheese is bubbly and golden brown. The aroma at this stage is absolutely irresistible!
Step 7: Garnish and Serve
Once your Monterey Chicken Spaghetti is out of the oven, finish it off with a generous sprinkle of chopped fresh parsley or green onions. This final touch adds color and a burst of freshness that balances the creamy richness. Serve it up hot and dig in!
How to Serve Monterey Chicken Spaghetti
Garnishes
A sprinkle of fresh parsley or green onions not only makes your Monterey Chicken Spaghetti look gorgeous, but it also gives a pop of freshness that cuts through the creamy sauce. If you like a little extra heat, add a few sliced jalapeños or a pinch of crushed red pepper flakes for a spicy twist.
Side Dishes
This dish is rich and filling, so light sides work best. Try pairing your Monterey Chicken Spaghetti with a crisp green salad tossed in a lemony vinaigrette, or some simply roasted broccoli or asparagus. Garlic bread is always a hit for soaking up any extra sauce!
Creative Ways to Present
For a fun family-style presentation, bring the baking dish right to the table and let everyone serve themselves. Or, for a dinner party, use mini casserole dishes for individual servings. You can even turn leftover Monterey Chicken Spaghetti into baked pasta muffins by spooning it into a muffin tin, topping with cheese, and baking until golden for kid-friendly portions.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Monterey Chicken Spaghetti, lucky you! Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. The flavors only get better as they mingle, making leftovers a real treat.
Freezing
Monterey Chicken Spaghetti freezes like a dream. Assemble the casserole but don’t bake it; instead, cover tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
To reheat, simply cover the casserole with foil and warm it in a 350°F oven until heated through, about 20 minutes. For single servings, the microwave works great—just be sure to cover to keep the pasta moist. If the sauce thickens up in the fridge, add a splash of milk before reheating to bring back that creamy texture.
FAQs
Can I use a different type Main Course
Absolutely! While Monterey Jack is classic for its meltiness and mild flavor, you can swap in cheddar, mozzarella, or even a Mexican cheese blend for a different twist. Each cheese will bring its own personality to the dish.
Is Monterey Chicken Spaghetti spicy?
Not especially, but the diced tomatoes with green chilies bring a gentle kick. If you’re sensitive to spice, look for mild green chilies or use plain diced tomatoes instead. If you love heat, toss in some extra chilies or a dash of hot sauce!
Can I make Monterey Chicken Spaghetti ahead of time?
Definitely! You can assemble the entire casserole, cover, and refrigerate it up to a day in advance. Just bake it off when you’re ready to eat—add a few extra minutes to the baking time if it’s coming straight from the fridge.
What’s the best way to shred chicken for this recipe?
Rotisserie chicken is a lifesaver for this recipe because it’s already cooked and super tender. Just pull it apart with two forks or your hands. If you’re cooking chicken breasts yourself, poach or roast them, then shred while still warm for the best texture.
How can I add more veggies to Monterey Chicken Spaghetti?
Feel free to stir in some sautéed bell peppers, spinach, or mushrooms along with the chicken and tomatoes. These extra veggies add color, flavor, and a nutritional boost without changing the creamy, cheesy character of the dish.
Final Thoughts
If you’re looking for a dinner that blends comfort, flavor, and just the right touch of indulgence, Monterey Chicken Spaghetti truly delivers. It’s a recipe you’ll want to share with friends and family—or keep all to yourself! Give it a try, and don’t be surprised if it becomes your new go-to favorite for any night of the week.
Print
Monterey Chicken Spaghetti Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Monterey Chicken Spaghetti is a creamy, cheesy baked pasta dish featuring tender shredded chicken, tangy diced tomatoes with green chilies, and a luscious blend of sour cream and cream cheese. Made with Monterey Jack cheese for a mild, melty finish, this comforting casserole is perfect for a hearty family dinner or potluck gathering.
Ingredients
Pasta
- 12 ounces spaghetti
Sauce and Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnish
- 2 cups shredded Monterey Jack cheese, divided
- 1/4 cup chopped fresh parsley or green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Add minced garlic and cook for an additional minute until fragrant.
- Add Chicken and Tomatoes: Stir in the cooked shredded chicken and the drained diced tomatoes with green chilies. Mix well to combine.
- Create Creamy Sauce: Reduce heat to low. Add sour cream, softened cream cheese, smoked paprika, salt, and black pepper to the skillet. Stir continuously until the cream cheese is fully melted and the sauce is smooth and creamy.
- Toss with Spaghetti and Cheese: Add the cooked spaghetti and 1 cup of shredded Monterey Jack cheese to the skillet. Toss everything thoroughly so the pasta is evenly coated with the sauce and cheese.
- Assemble Casserole: Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes until the casserole is bubbly and the cheese on top is melted and golden brown.
- Garnish and Serve: Remove from oven and let it cool slightly. Garnish with chopped fresh parsley or green onions. Serve warm and enjoy your Monterey Chicken Spaghetti!
Notes
- Rotisserie chicken is a convenient and flavorful shortcut for this recipe.
- Substitute Monterey Jack cheese with cheddar or a cheese blend to change the flavor profile.
- Add sautéed bell peppers or fresh spinach to increase the vegetable content and add color.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 5g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
