Monterey Chicken Spaghetti
Monterey Chicken Spaghetti is one of those comforting dishes that can effortlessly bring a smile to your face. In my experience, there’s something truly special about the medley of creamy flavors and tender chicken, all tossed with warm pasta. It’s perfect for busy weeknights, casual gatherings, or when you simply want to indulge in a hearty meal that feels like a warm hug.
Why you’ll love this dish
This recipe has a few unique benefits that make it a must-try in your kitchen. Firstly, it’s incredibly quick and easy to prepare. With just a handful of ingredients, you can create a dish that’s both satisfying and delicious. Plus, it’s budget-friendly, making it accessible for families without sacrificing quality. What truly sets this recipe apart is how it’s both kid-approved and adult-approved, delighting everyone at the dinner table.
“This Monterey Chicken Spaghetti is my new go-to meal for busy weeknights! It’s rich, creamy, and full of flavor. My kids devoured it!” – Emily R.
Step-by-step overview
Cooking up this delightful Monterey Chicken Spaghetti doesn’t have to be daunting. You’ll start with cooking your pasta, then progress into sautéing vibrant vegetables. After preparing a creamy sauce, you’ll combine everything, finish with a sprinkle of cheese, and optionally bake it to bubble perfection. Follow these easy steps, and you’ll have a savory meal ready in no time!
What you’ll need
Gather these ingredients to make your Monterey Chicken Spaghetti:
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 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)
Feel free to swap out the chicken for leftover turkey or even a plant-based protein for a vegetarian adaptation. You can also substitute the cheese based on your family’s preferences.
Directions to follow
- Cook the Pasta: Boil the spaghetti according to the package instructions. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion, bell pepper, and mushrooms. Sauté for 5-7 minutes until they are soft and slightly browned.
- Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until the mixture is smooth and heated through.
- Add Chicken and Cheese: Mix in the cooked chicken and half of the Monterey Jack cheese. Stir for another 2-3 minutes until the cheese has melted and the chicken is warmed through.
- Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy sauce mixture. Ensure it’s well coated.
- Optional Baking Step: Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining Monterey Jack and cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and enjoy the warmth of this hearty dish!
Best ways to enjoy it
To elevate your Monterey Chicken Spaghetti experience, consider serving it alongside a crisp green salad or garlic bread. Pairing it with a light vinaigrette salad can help balance the richness of the creamy pasta. If you’re feeling festive, a glass of chilled white wine or iced tea complements this dish beautifully, enhancing the overall flavor.
Storage and reheating tips
If you find yourself with leftovers, you can store them easily. Allow the Monterey Chicken Spaghetti to cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3-4 days. For reheating, you can pop it in the microwave, or better yet, warm it up in the oven to maintain that creamy texture. If you want to save it longer, consider freezing the individual portions; it’ll stay good for up to three months. Just remember to thaw it in the fridge overnight before reheating!
Helpful cooking tips
- Cooked Chicken: Using rotisserie chicken can significantly cut down on prep time. It adds flavor and tenderness with no fuss!
- Vegetable Variations: Feel free to switch up veggies based on what you have on hand. Spinach, zucchini, or even sun-dried tomatoes can add extra flavor and nutrition.
- Cheese Choices: Experiment with different cheese blends to bring unique flavors. Pepper Jack can add a nice kick!
Creative twists
Want to mix things up? Try adding cooked bacon or diced ham for an extra layer of flavor. For a healthier version, swap out sour cream for Greek yogurt and reduce the amount of cheese. You can also incorporate different pasta shapes like penne or fusilli for a fun twist in texture. If you’re feeling adventurous, toss in some jalapeños for added heat!
Your questions answered
Q: How long does it take to prepare Monterey Chicken Spaghetti?
A: From start to finish, you can expect to spend about 40-45 minutes on this dish.
Q: Can I use different types of pasta?
A: Absolutely! Feel free to use any pasta you prefer, such as penne, farfalle, or even gluten-free pasta.
Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
With this simple yet flavorful recipe, you’ll find yourself dishing out Monterey Chicken Spaghetti on repeat. It’s not just a meal; it’s a comforting experience that brings everyone together!
Monterey Chicken Spaghetti
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts) You can use rotisserie chicken to cut down on prep time.
- 8 oz spaghetti (or any pasta of your choice) Feel free to use different pasta shapes like penne or fusilli.
- 1 tablespoon olive oil For sautéing vegetables.
- 1/2 cup onion, chopped Use any type of onion you prefer.
- 1/2 cup bell pepper, chopped Can use any color of bell pepper.
- 1/2 cup mushrooms, sliced You may substitute with other vegetables like spinach or zucchini.
- 1 can cream of chicken soup (10.5 oz) For the creamy sauce.
- 1 cup sour cream Can substitute Greek yogurt for a healthier option.
- 1 cup Monterey Jack cheese, shredded Use a cheese blend for different flavors.
- 1/2 cup cheddar cheese, shredded Optional cheese choice.
- 1/2 teaspoon garlic powder Add more for extra flavor.
- 1/2 teaspoon onion powder
- to taste Salt and pepper Adjust to preference.
- 1/2 cup milk (or chicken broth) Use chicken broth for a lighter version.
- to taste Fresh parsley, chopped (optional) For garnish.
Instructions
Cooking
- Boil the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion, bell pepper, and mushrooms. Sauté for 5-7 minutes until they are soft and slightly browned.
- Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until the mixture is smooth and heated through.
- Mix in the cooked chicken and half of the Monterey Jack cheese. Stir for another 2-3 minutes until the cheese has melted and the chicken is warmed through.
- Toss the cooked spaghetti into the skillet with the creamy sauce mixture. Ensure it’s well coated.
- Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining Monterey Jack and cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and enjoy the warmth of this hearty dish!
