MONTEREY CHICKEN SPAGHETTI IRRESISTIBLE EASY

Imagine twirling your fork around a mountain of spaghetti coated in a creamy, smoky sauce, punctuated by tender bites of chicken and the sharp tang of Monterey Jack cheese. This Monterey Chicken Spaghetti is more than just dinner; it’s a flavor explosion that’s surprisingly simple to create, even on your busiest weeknights. I promise, this will become a new family favorite!

The Secret to Amazing Monterey Chicken Spaghetti: The Ingredients

What You’ll Need

• Spaghetti: 1 pound
• Chicken Breasts: 2 large, cooked and shredded
• Bacon: 6 slices, cooked and crumbled
• Monterey Jack Cheese: 2 cups, shredded
• Cheddar Cheese: 1 cup, shredded
• Cream of Mushroom Soup: 1 (10.75 ounce) can
• Cream of Chicken Soup: 1 (10.75 ounce) can
• Diced Tomatoes and Green Chilies (Rotel): 1 (10 ounce) can, undrained
• Onion: 1/2 cup, chopped
• Garlic: 2 cloves, minced
• Butter: 2 tablespoons
• Salt and Pepper: To taste
• Optional: Green onions, chopped, for garnish

Let’s Talk Chicken Prep: The Foundation of Flavor

Okay, let’s get real. The chicken is crucial! You can use leftover rotisserie chicken to save time (a HUGE shortcut, trust me!), but if you’re cooking it from scratch, here’s my favorite method for ensuring perfectly moist and flavorful chicken every time:

My Go-To Chicken Cooking Method

1. Pound It Out: Place your chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about ½ inch). This helps them cook evenly.
2. Season Generously: Don’t be shy! Season both sides of the chicken with salt, pepper, garlic powder, and a touch of paprika.
3. Sear to Perfection: Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown. Don’t worry about cooking it all the way through just yet – we’re just building flavor.
4. Bake to Juicy Goodness: Transfer the seared chicken to a baking dish and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
5. Shred It: Once cooled slightly, shred the chicken with two forks.

Step-by-Step Instructions: Making Monterey Chicken Spaghetti Magic

Get Ready to Cook!

1. Cook the Spaghetti: Cook the spaghetti according to package directions. Drain well and set aside.
2. Sauté the Aromatics: While the spaghetti is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.

Building the Creamy, Cheesy Sauce

3. Add the Soups: Stir in the cream of mushroom soup, cream of chicken soup, and diced tomatoes and green chilies (Rotel). Heat through, stirring occasionally.
4. Incorporate the Chicken and Bacon: Add the shredded chicken and crumbled bacon to the sauce. Stir to combine.

The Grand Finale: Cheese and Spaghetti

5. Melt the Cheese: Stir in 1 ½ cups of the Monterey Jack cheese and ¾ cup of the cheddar cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
6. Combine Everything: Add the cooked spaghetti to the sauce and toss to coat evenly.
7. Bake (Optional): For an extra cheesy, bubbly top, transfer the spaghetti mixture to a greased 9×13 inch baking dish. Top with the remaining Monterey Jack and cheddar cheese. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly. This step is optional, it tastes great either way!
8. Serve and Enjoy: Garnish with chopped green onions, if desired. Serve hot and prepare for rave reviews!

Pro Tips & Troubleshooting: Your Monterey Chicken Spaghetti Success Guide

Even the simplest recipes can have hiccups, right? Here are a few tips and solutions to common Monterey Chicken Spaghetti challenges:

My Sauce is Too Thick!

No problem! Add a splash of milk or chicken broth, a tablespoon at a time, until you reach your desired consistency. Don’t overdo it, though, or your sauce will be too thin!

My Sauce is Too Thin!

Simmer the sauce over low heat for a few minutes, stirring occasionally, to allow it to thicken. You can also add a tablespoon of cornstarch mixed with a tablespoon of cold water to the sauce and simmer until thickened, but be careful not to add too much.

Can I Use Different Cheese?

Absolutely! While Monterey Jack is a classic choice (hence the name!), you can substitute it with other melting cheeses like Colby Jack, Pepper Jack (for a little kick!), or even mozzarella. The cheddar adds a nice sharpness, but you can adjust the ratio to your liking. You could also try making Creamy Cheesy Chicken Pasta!

Make-Ahead Instructions

You can assemble the Monterey Chicken Spaghetti ahead of time and bake it later. Simply prepare the recipe as directed up to the baking step. Cover the dish tightly with foil and refrigerate for up to 24 hours. When ready to bake, remove the foil and bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until heated through and the cheese is melted and bubbly.

Leftover Love: Storing and Reheating

Store leftover Monterey Chicken Spaghetti in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until heated through. You can also reheat it in a baking dish in the oven at 350°F (175°C) until warmed through. Add a little milk or chicken broth if it seems dry.

Variations to Spice Things Up: Monterey Chicken Spaghetti Your Way

Once you’ve mastered the basic recipe, feel free to get creative and add your own personal touch! Here are a few ideas to get you started:

• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.
• Veggie Power: Stir in some cooked vegetables like bell peppers, mushrooms, or zucchini.
• Creamy Dreamy: Substitute half of the cream of mushroom soup with sour cream or cream cheese for an even richer and creamier sauce, similar to what you’d find in Boursin Chicken Pasta.
• Smoked Sausage Addition: Add sliced smoked sausage along with the chicken for a heartier meal.
• Pasta Swap: While spaghetti is classic, you can use other pasta shapes like penne, rotini, or even egg noodles. This reminds me of my Creamy Chicken Spinach Penne recipe, feel free to throw some spinach in this recipe!

Monterey Chicken Spaghetti vs. the Competition: Why This Recipe Wins

There are tons of chicken spaghetti recipes out there, but what makes this Monterey Chicken Spaghetti stand out from the crowd? It’s the perfect balance of flavors and textures. The creamy, cheesy sauce, the tender chicken, the crispy bacon, and the slight kick from the Rotel tomatoes all come together to create a truly irresistible dish. Plus, it’s easy enough for a weeknight meal but impressive enough to serve to guests. It’s far less complicated than making a Chicken Parmesan Casserole, and faster than something like Crockpot Olive Garden Chicken Pasta, making it perfect for busy evenings!

Also, the Monterey Jack cheese gives it a unique, slightly tangy flavor that sets it apart from other, more basic chicken spaghetti recipes. And let’s be honest, bacon makes everything better! Wanting even more of a creamy dish? Try my Creamy Parmesan Chicken Rigatoni.

Final Thoughts: Your New Go-To Chicken Dinner

This Monterey Chicken Spaghetti is destined to become a regular on your dinner rotation. It’s quick, easy, customizable, and, most importantly, incredibly delicious. So, gather your ingredients, put on some music, and get ready to create a meal that will have everyone asking for seconds (and the recipe!). Enjoy!

Monterey Chicken Spaghetti

Amelia Chen-Morrison

This Monterey Chicken Spaghetti is an easy and irresistible dish featuring spaghetti coated in a creamy, smoky sauce with tender chicken and Monterey Jack cheese. It’s a quick and customizable meal, perfect for busy weeknights and guaranteed to become a family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

Equipment

• Large pot
• Colander
• Large skillet or Dutch oven
• Measuring cups and spoons
• Cutting board
• Knife
• Mixing spoons
• 9×13 inch baking dish (optional)
• Oven (optional)
• Skillet
• Plastic Wrap
• Meat Mallet or Rolling Pin
• baking dish

Ingredients

  

• 1 pound spaghetti
• 2 large chicken breasts, cooked and shredded
• 6 slices bacon, cooked and crumbled
• 2 cups Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• ½ cup onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• Green onions, chopped, for garnish optional
• 1 tablespoon olive oil
• Garlic powder to taste
• Paprika to taste

Instructions

 

• Cook the spaghetti according to package directions. Drain well and set aside.
• If cooking chicken from scratch, place chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about ½ inch).
• Season both sides of the chicken with salt, pepper, garlic powder, and a touch of paprika.
• Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown.
• Transfer the seared chicken to a baking dish and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
• Once cooled slightly, shred the chicken with two forks.
• While the spaghetti is cooking, melt the butter in a large skillet or Dutch oven over medium heat.
• Add the chopped onion and garlic and sauté until softened, about 5 minutes.
• Stir in the cream of mushroom soup, cream of chicken soup, and diced tomatoes and green chilies (Rotel). Heat through, stirring occasionally.
• Add the shredded chicken and crumbled bacon to the sauce. Stir to combine.
• Stir in 1 1/2 cups of the Monterey Jack cheese and 3/4 cup of the cheddar cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
• Add the cooked spaghetti to the sauce and toss to coat evenly.
• For an extra cheesy, bubbly top, transfer the spaghetti mixture to a greased 9×13 inch baking dish. Top with the remaining Monterey Jack and cheddar cheese.
• Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly (optional).
• Garnish with chopped green onions, if desired. Serve hot.

Notes

To thin the sauce, add a splash of milk or chicken broth. To thicken the sauce, simmer over low heat or add a tablespoon of cornstarch mixed with a tablespoon of cold water. Monterey Jack cheese can be substituted with Colby Jack, Pepper Jack, or mozzarella. The dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add red pepper flakes or hot sauce for heat. Stir in cooked vegetables like bell peppers, mushrooms, or zucchini. Substitute half of the cream of mushroom soup with sour cream or cream cheese for a richer sauce. Add sliced smoked sausage along with the chicken. Use other pasta shapes like penne or rotini.