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.
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.