Monterey Chicken Spaghetti
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.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Measuring cups and spoons
- Cutting board
- Knife
- Mixing spoons
- 9x13 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 9x13 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.