Monterey Chicken Spaghetti
This Monterey Chicken Spaghetti recipe is a comforting and flavorful dish featuring tender chicken, creamy sauce, and perfectly cooked spaghetti. It combines Monterey Jack and cheddar cheeses, bacon, ranch dressing, and BBQ sauce for a unique and irresistible flavor profile that's easy to make and perfect for family dinners.
Equipment
- Large pot
- Colander
- Large bowl
- 9x13 inch baking dish
- Oven
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 1 pound spaghetti
- 2 large chicken breasts, cooked and shredded
- 8 slices bacon, cooked and crumbled
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup ranch dressing
- ½ cup BBQ sauce
- ¼ cup chopped green onions
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well.
- If you haven't already, cook and shred the chicken breasts. You can grill, bake, or poach the chicken, depending on your preference.
- In a large bowl, combine the cooked spaghetti, shredded chicken, crumbled bacon, Monterey Jack cheese, cheddar cheese, ranch dressing, and BBQ sauce. Mix well to ensure all ingredients are evenly distributed.
- Pour the spaghetti mixture into a greased 9x13 inch baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the baking dish from the oven and garnish with chopped green onions.
- Serve immediately and enjoy!
Notes
For a Southwestern twist, add a can of diced tomatoes and green chilies. Stir in some sautéed mushrooms and onions for added depth of flavor. Top with crushed tortilla chips for a crunchy texture. Add a dash of hot sauce or a pinch of red pepper flakes for a spicy kick. You can substitute the Monterey Jack cheese with mozzarella, provolone, or Colby Jack cheese. Turkey bacon or ham can be used as a lower-fat alternative to bacon.