Monterey Chicken Spaghetti
A comforting dish combining creamy flavors and tender chicken tossed with spaghetti, perfect for busy weeknights or casual gatherings.
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!
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat in the oven for best texture.