Print

Monterey Chicken Spaghetti

Monterey Chicken Spaghetti
Print Recipe

This easy Monterey Chicken Spaghetti recipe is a comforting combination of tender chicken, creamy cheese sauce, and perfectly cooked spaghetti noodles. Ideal for weeknight dinners or casual gatherings, it features a smooth, cheesy sauce with a hint of heat from diced green chilies. Ready in under 45 minutes, this one-pot dish is family-friendly and guaranteed to become a favorite.

Ingredients

Scale

Protein

  • 2 chicken breasts, seasoned with salt, pepper, garlic powder, and onion powder

Pasta

  • 8 ounces spaghetti noodles

Dairy & Sauces

  • 1 can (10.5 oz) cream of mushroom soup
  • 4 ounces cream cheese
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup milk (adjust as needed for sauce consistency)
  • 2 tablespoons butter

Vegetables & Seasoning

  • 1 can diced green chilies (4 ounces)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste

Instructions

  1. Cook the Chicken: Season chicken breasts with salt, pepper, garlic powder, and onion powder. Heat butter in a large skillet over medium heat. Add chicken and cook 5-7 minutes per side until golden brown and cooked through. Remove from pan and let rest; then shred or dice the chicken.
  2. Prepare Spaghetti: Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti noodles according to package instructions until just shy of al dente. Drain and set aside.
  3. Make the Creamy Sauce: Lower the skillet heat to low. Add cream cheese, cream of mushroom soup, and milk. Stir constantly until cream cheese is fully melted and the sauce is smooth. Fold in diced green chilies and half of the shredded cheddar cheese until melted.
  4. Combine Everything: Return the shredded chicken to the skillet. Add the drained spaghetti noodles and gently toss to coat all noodles and chicken evenly with the creamy sauce.
  5. Bake and Serve: Transfer mixture to a greased baking dish. Sprinkle remaining cheddar cheese evenly on top. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until cheese is bubbly and lightly golden. Allow to cool 5 minutes before serving.

Notes

  • Do not overcook the spaghetti; it will finish cooking in the oven.
  • Freshly cooked chicken provides the best flavor and texture, but rotisserie chicken is a good shortcut.
  • Adjust the milk amount to achieve your desired sauce thickness.
  • Mixing cheddar with Monterey Jack cheese adds more complex flavor.
  • Let the casserole rest for 5 minutes after baking to set properly.

Nutrition

Keywords: Monterey Chicken Spaghetti, creamy chicken pasta, cheesy chicken casserole, comfort food, easy weeknight dinner

Find it online: https://mealsbysarah.com/monterey-chicken-spaghetti/