Monterey Chicken Spaghetti is a delightful dish that combines the heartiness of pasta with the comforting flavors of cheese and chicken. This recipe is perfect for busy weeknights or cozy family dinners. It’s easy to make, packed with flavor, and everyone will enjoy it!
How to make Monterey Chicken Spaghetti
Ingredients:
- 2 cups cooked chicken, shredded
- 8 oz spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 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)
- Fresh parsley, chopped (optional, for garnish)
Directions:
- Boil the spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and mushrooms. Saute for 5-7 minutes until soft and slightly browned.
- Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth and heated through.
- Mix in cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2-3 minutes until cheese melts and the chicken is warmed.
- Toss the cooked pasta into the skillet with the sauce. Mix well to coat.
- Optional: Preheat oven to 350 degrees F (175 degrees C). Transfer pasta mixture to a greased 9×13-inch baking dish. Top with remaining Monterey Jack and cheddar cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
How to serve Monterey Chicken Spaghetti
You can serve Monterey Chicken Spaghetti right from the stove or after baking it in the oven. Pair it with a simple side salad or some garlic bread for a complete meal. Sprinkle fresh parsley on top for a nice touch!
How to store Monterey Chicken Spaghetti
If you have leftovers, place them in an airtight container and store them in the refrigerator. It will keep well for about 3-4 days. You can also freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat in the oven or microwave.
Tips to make Monterey Chicken Spaghetti
- Use rotisserie chicken to save time on cooking the chicken.
- Feel free to add other vegetables like zucchini or spinach for extra nutrition.
- Adjust the seasoning according to your taste; add more spices if you like it spicy!
variation
For a different twist, you can substitute Monterey Jack cheese with Pepper Jack cheese for a spicy kick. Alternatively, use whole wheat pasta or gluten-free pasta to cater to dietary preferences.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the casserole and assemble it ahead of time. Just cover it and store it in the refrigerator until you’re ready to bake.
How can I make this recipe lighter?
You can use low-fat sour cream and substitute the milk with chicken broth. This will cut down on calories while keeping the flavor.
What can I use instead of chicken?
You can replace the chicken with cooked turkey, or for a vegetarian version, use beans or tofu. They will still give a satisfying meal!
Monterey Chicken Spaghetti
Ingredients
Method
- Boil the spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and mushrooms. Saute for 5-7 minutes until soft and slightly browned.
- Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth and heated through.
- Mix in cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2-3 minutes until cheese melts and chicken is warmed.
- Toss the cooked pasta into the skillet with the sauce. Mix well to coat.
- Preheat oven to 350°F (175°C). Transfer pasta mixture to a greased 9×13-inch baking dish. Top with remaining Monterey Jack and cheddar cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
