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–+ servings

Monterey Chicken Spaghetti

A comforting and easy dinner that fills the house with cozy aromas, perfect for weeknight meals with leftovers for lunches.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Comfort Food, Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 410 kcal

Ingredients
  

Main Ingredients

  • 2 cups cooked chicken, shredded (about 2 chicken breasts) Use leftover roast chicken or rotisserie chicken.
  • 8 oz spaghetti (or any pasta of your choice) Pasta shape can be swapped.
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped Use frozen peppers if needed.
  • 1/2 cup mushrooms, sliced Canned or frozen can be used.
  • 1 can cream of chicken soup (10.5 oz) Can swap for cream of mushroom soup.
  • 1 cup sour cream Can replace with Greek yogurt for a lighter version.
  • 1 cup Monterey Jack cheese, shredded For creaminess; can mix with other cheeses.
  • 1/2 cup cheddar cheese, shredded
  • 1/2 teaspoon garlic powder Essential for flavor.
  • 1/2 teaspoon onion powder
  • to taste Salt and pepper Season to your liking.
  • 1/2 cup milk (or chicken broth for a lighter version) Adjust to control sauce thickness.
  • 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions
 

Cook the Pasta

  • Boil the spaghetti according to package instructions.
  • Drain and set aside.
  • Tip: Salt the water like the sea. It seasons the pasta from the inside.

Sauté the Vegetables

  • Heat olive oil in a large skillet over medium heat.
  • Add onion, bell pepper, and mushrooms. Sauté for 5-7 minutes until soft and slightly browned.
  • Tip: Let the edges get a little color for more flavor.

Make the Creamy Sauce

  • Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk.
  • Cook for 2-3 minutes until smooth and heated through.
  • Tip: Keep stirring until smooth. If it’s too thick, add a splash more milk.

Add Chicken and Cheese

  • Mix in cooked chicken and 1/2 cup of Monterey Jack cheese.
  • Cook for another 2-3 minutes until cheese melts and chicken is warmed.
  • Tip: Shredded chicken warms quickly. If pieces are cold, give them an extra minute.

Combine with Pasta

  • Toss the cooked pasta into the skillet with the sauce. Mix well to coat.
  • Make sure every strand gets a little sauce. Taste and adjust salt and pepper.
  • Tip: If it looks dry, a tablespoon of milk loosens it up.

Optional Baking Step

  • Preheat oven to 350°F (175°C).
  • Transfer pasta mixture to a greased 9×13-inch baking dish.
  • Top with remaining Monterey Jack and cheddar cheese.
  • Tip: A little extra cheese on top makes a golden crust that kids love.

Bake

  • Bake for 20-25 minutes until cheese is melted and bubbly.
  • Let rest for 5 minutes before serving.
  • Tip: This rest helps the sauce set so you can serve neat portions.

Serve

  • Garnish with fresh parsley and serve warm.
  • Tip: Add a squeeze of lemon on the side if you want brightness.

Notes

Storage: Store leftovers in an airtight container for up to 3-4 days. Freeze in a freezer-safe container for up to 2 months. Reheat in the microwave or oven.

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 42gProtein: 32gFat: 16gSaturated Fat: 8gSodium: 680mgFiber: 2gSugar: 3g
Keyword Comfort Food, easy dinner, Family Meal, Monterey Chicken Spaghetti, Weeknight Recipe
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