Description
Monterey Chicken Spaghetti is a creamy, comforting casserole that combines tender shredded chicken, sautéed vegetables, and melted cheeses with perfectly cooked spaghetti. This easy-to-make dish features a savory cream of chicken soup and sour cream sauce, baked to bubbly perfection for a hearty meal the whole family will enjoy.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
Vegetables
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
Sauce and Seasonings
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
Cheeses
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain well and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are soft and slightly browned.
- Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the sautéed vegetables. Cook for 2-3 minutes, stirring frequently, until the sauce is smooth and heated through.
- Add Chicken and Cheese: Mix in the shredded cooked chicken and half of the Monterey Jack cheese (1/2 cup). Continue cooking for another 2-3 minutes, allowing the cheese to melt and the chicken to warm.
- Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken and vegetable sauce. Mix well to thoroughly coat the pasta with the sauce.
- Optional Baking Step: Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining Monterey Jack cheese and all the cheddar cheese evenly on top.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
- Serve: Remove from oven, garnish with chopped fresh parsley if desired, and serve warm.
Notes
- For a lighter version, substitute chicken broth for the milk.
- Use any pasta shape you prefer; penne or rotini also work well.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- To make it spicier, add a pinch of cayenne pepper or red chili flakes to the sauce.
- If avoiding baking, you can skip the oven step and serve directly from the skillet after combining pasta and sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
