Delicious Monterey Chicken Spaghetti Recipe for Easy Dinners

This Monterey Chicken Spaghetti is the ultimate comfort food, combining tender shredded chicken, hearty pasta, creamy sauce, and a melty Monterey Jack cheese topping.

With its rich flavors and simple preparation, it’s perfect for busy weeknights or a cozy family dinner. The blend of chicken, spaghetti, and cheese creates a casserole-style dish that will leave everyone asking for seconds!

Kitchen Equipment Needed

• Large pot for boiling spaghetti
• Mixing bowls
• Baking dish (9×13-inch)
• Whisk
• Large skillet or saucepan
• Measuring cups and spoons
• Spatula

Ingredients Overview

• Chicken: Cooked and shredded chicken makes the recipe quick and hearty.
• Spaghetti: Classic pasta is the foundation of this dish, holding all the creamy, cheesy goodness.
• Cheese: Monterey Jack adds a creamy, slightly tangy flavor, while cheddar or mozzarella can be added for variety.
• Cream Sauce: A rich blend of cream, broth, and seasonings binds everything together.
• Vegetables: Diced tomatoes and green chilies add a burst of flavor and texture.

Ingredients

• 3 cups cooked, shredded chicken
• 12 oz spaghetti, cooked and drained
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese (optional)
• 1 can (10 oz) diced tomatoes and green chilies, drained
• 1 cup heavy cream
• 1 cup chicken broth
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

Prepare the Cream Sauce

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Stir in flour and whisk constantly to make a roux.
3. Gradually add chicken broth and heavy cream, whisking until smooth.
4. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the sauce thickens, about 5 minutes.

Combine Ingredients
5. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, diced tomatoes and green chilies, and half of the shredded Monterey Jack cheese. Pour the sauce over the mixture and toss to coat evenly.

Assemble the Casserole
6. Transfer the spaghetti mixture to the prepared baking dish. Spread it out evenly.
7. Sprinkle the remaining Monterey Jack cheese (and cheddar, if using) over the top.

Bake the Casserole
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Garnish and Serve
9. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Recipe Tips

• Use Rotisserie Chicken: For convenience, use store-bought rotisserie chicken.
• Spaghetti Alternatives: Swap spaghetti for fettuccine, penne, or gluten-free pasta.
• Add Veggies: Incorporate sautéed bell peppers or mushrooms for added nutrition.

What to Serve With This Recipe

• Side Salad: A crisp green salad with a tangy vinaigrette complements the richness.
• Garlic Bread: Perfect for soaking up the creamy sauce.
• Steamed Veggies: Broccoli, green beans, or asparagus pair well with this dish.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes! Prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.

Can I freeze it?
Absolutely. Assemble the casserole and freeze before baking. Thaw overnight in the refrigerator, then bake as instructed.

What other cheeses can I use?
Mozzarella, pepper jack, or Parmesan can add variety and enhance flavor.

Monterey Chicken Spaghetti

This Monterey Chicken Spaghetti is the ultimate comfort food, combining tender shredded chicken, hearty pasta, creamy sauce, and a melty Monterey Jack cheese topping.

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Equipment

• Large pot for boiling spaghetti
• Mixing bowls 
• Baking dish (9x13 inch)
• Whisk
• Large skillet or saucepan
• Measuring cups and spoons
• Spatula

Ingredients

  

• 3 cups cooked shredded chicken
• 12 oz spaghetti cooked and drained
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese optional
• 1 can 10 oz diced tomatoes and green chilies, drained
• 1 cup heavy cream
• 1 cup chicken broth
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley optional, for garnish

Instructions

 

• Prepare the Cream Sauce
• Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• In a large skillet, melt butter over medium heat. Stir in flour and whisk constantly to make a roux.
• Gradually add chicken broth and heavy cream, whisking until smooth.
• Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the sauce thickens, about 5 minutes.
• Combine Ingredients
• In a large mixing bowl, combine the cooked spaghetti, shredded chicken, diced tomatoes and green chilies, and half of the shredded Monterey Jack cheese. Pour the sauce over the mixture and toss to coat evenly.
• Assemble the Casserole
• Transfer the spaghetti mixture to the prepared baking dish. Spread it out evenly.
• Sprinkle the remaining Monterey Jack cheese (and cheddar, if using) over the top.
• Bake the Casserole
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish and Serve
• Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.