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
Scale
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
