Creamy Monterey Chicken Spaghetti
A rich and creamy pasta dish featuring tender chicken, garlic, and a luscious cheese sauce, perfect for weeknight dinners.
Ingredients
Pasta and Chicken
- 8 oz spaghetti (or your preferred pasta)
- 2 cups cooked, diced chicken breast (grilled or baked)
Cream Sauce
- 1 cup heavy cream (or a plant-based alternative if desired)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 3 cloves garlic, minced
Seasoning and Garnish
- to taste Salt and pepper
- to taste Chopped fresh parsley, for garnish (optional)
Instructions
Preparation
- Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant but not browned.
- Pour in the heavy cream, stirring continuously. Once it starts to simmer, reduce the heat to low. Gradually whisk in the shredded Monterey Jack cheese and half of the grated Parmesan cheese until melted and smooth.
- Stir in the cooked chicken and drained spaghetti into the sauce. Toss everything together and add reserved pasta water a little at a time until you reach your desired consistency.
- Season with salt and pepper to taste. Garnish with remaining Parmesan cheese and chopped parsley, if using. Serve warm, and enjoy!
Notes
For a healthier option, substitute heavy cream with a mixture of Greek yogurt and milk. Use leftover grilled or rotisserie chicken for quicker preparation. Avoid overcooking pasta; al dente is key as it continues to cook in the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for a month. Reheat slowly with a splash of water or extra cream to restore creaminess.