Description
Monterey Chicken Spaghetti is a creamy, cheesy, and flavorful one-dish pasta recipe featuring shredded chicken, sautéed vegetables, and a rich sauce made from cream soups and cream cheese. This easy-to-make meal combines tender spaghetti with melty Monterey Jack cheese and optional crispy bacon, perfect for family dinners or potlucks.
Ingredients
Scale
Spaghetti and Chicken
- 1 pound spaghetti
- 1 pound boneless, skinless chicken breasts, cooked and shredded
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Sauce
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Toppings and Garnish
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cooked bacon, crumbled (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Spaghetti: Cook spaghetti according to package directions in salted boiling water until al dente. Drain well and set aside.
- Prepare Chicken and Vegetables: Cook chicken breasts by baking, poaching, or using leftover or rotisserie chicken, then shred the meat. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, red bell pepper, and green bell pepper and cook until the vegetables are tender-crisp, approximately 3-5 minutes.
- Make the Creamy Sauce: Reduce heat to low. Stir in the cream of mushroom soup, cream of chicken soup, and softened cream cheese into the skillet. Mix until the sauce is smooth and creamy. Add the diced tomatoes and green chilies, including the juice. Season with garlic powder, onion powder, and black pepper. Adjust seasonings to taste.
- Combine and Serve Immediately: Add the cooked spaghetti and shredded chicken to the skillet with the creamy sauce. Toss gently to coat all ingredients evenly.
- Optional Baking Step: Preheat the oven to 350°F (175°C). Transfer the spaghetti mixture into a greased 9×13 inch baking dish. Sprinkle the top with shredded Monterey Jack cheese and crumbled bacon if using. Bake for 20-25 minutes or until the cheese is melted, bubbly, and the dish is heated through.
- Serve: Let the dish cool slightly before serving. Garnish with fresh chopped parsley for added color and flavor.
Notes
- You can cook the chicken by baking, poaching, or using leftover or store-bought rotisserie chicken to save time.
- For a spicier version, use diced tomatoes with green chilies that are hotter, or add additional chili powder.
- To make this dish lower in fat, reduce or omit the bacon and use light cream cheese.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven or microwave.
- For a gluten-free option, substitute gluten-free pasta.
