If you love rich, comforting casseroles and crave a meal that comes together without any fuss, then Monterey Chicken Spaghetti: A Delicious & Easy Recipe is about to become your new go-to dish. This creamy, cheesy, and slightly zesty pasta bake combines tender chicken, colorful bell peppers, and melty Monterey Jack cheese for a crowd-pleasing dinner that feels like a warm hug on a plate. Perfect for busy weeknights or casual gatherings, this recipe is as straightforward as it is satisfying.
Ingredients You’ll Need
Each ingredient in this Monterey Chicken Spaghetti: A Delicious & Easy Recipe is carefully chosen to bring balance in flavor, texture, and color. From the creamy soups that create a luscious sauce to the fresh bell peppers that add crunch and vibrancy, every component plays its part beautifully.
- 1 pound spaghetti: The classic base that soaks up the creamy, savory sauce perfectly.
- 1 tablespoon olive oil: Helps sauté the vegetables to tender perfection without overpowering their natural flavors.
- 1 large onion, chopped: Adds sweetness and depth when cooked down.
- 2 cloves garlic, minced: Gives a bright, aromatic punch that wakes up the dish.
- 1 red bell pepper, chopped: For a sweet crunch and a pop of color.
- 1 green bell pepper, chopped: Provides an earthy, slightly bitter contrast that balances the reds.
- 1 (10.75 ounce) can condensed cream of mushroom soup: Key for creating that velvety sauce with rich umami undertones.
- 1 (10.75 ounce) can condensed cream of chicken soup: Adds creaminess and an extra layer of savory flavor.
- 1 (8 ounce) package cream cheese, softened: Brings thick, tangy softness to the sauce, making it irresistibly smooth.
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained: Adds a mild kick and bursts of juicy tomato flavor to brighten the dish.
- 1 teaspoon garlic powder: Reinforces the garlic flavor for that perfect touch of warmth.
- 1/2 teaspoon onion powder: Enhances the overall savory profile subtly.
- 1/4 teaspoon black pepper: A hint of spice that ties everything together nicely.
- 1 pound boneless, skinless chicken breasts, cooked and shredded: The hearty protein foundation that keeps the dish filling.
- 1 cup Monterey Jack cheese, shredded: Melts beautifully to crown the dish with creamy, mild cheesiness.
- 1/2 cup cooked bacon, crumbled (optional): Adds smoky crunch for those who love an extra layer of flavor and texture.
- Fresh parsley, chopped (for garnish): A fresh, herbal finish that makes the dish pop visually and flavor-wise.
How to Make Monterey Chicken Spaghetti: A Delicious & Easy Recipe
Step 1: Cook the Spaghetti
Start by cooking your spaghetti in salted boiling water according to the package instructions until al dente. Draining well is key here to avoid a watery dish later on, but you want to keep enough starch in the pasta to help the sauce cling beautifully.
Step 2: Prepare Chicken and Vegetables
Next up, cook your chicken however you prefer — whether baked, poached, or even using leftover rotisserie chicken. Shred it into bite-sized pieces that will meld nicely throughout the spaghetti. In a large skillet or Dutch oven, heat olive oil over medium heat to soften the onion until it’s translucent and sweet. Then add minced garlic, red and green bell peppers and sauté just until tender-crisp. These veggies not only add crunch but also brighten the color palette beautifully.
Step 3: Make the Creamy Sauce
Reduce the heat to low and stir in the condensed cream of mushroom soup, cream of chicken soup, and softened cream cheese. Keep stirring until you reach a smooth, creamy consistency that’s rich and inviting. In goes the diced tomatoes and green chilies with their juices, followed by garlic powder, onion powder, and black pepper. This layered sauce delivers a perfect blend of savory, tangy, and mild heat notes you’ll love.
Step 4: Assemble and Bake (Optional)
Now, add your cooked spaghetti and shredded chicken straight into your creamy sauce skillet and toss gently to coat every strand. You can serve this up right away for a quick meal, or take it a step further by pouring the mixture into a greased 9×13 inch baking dish. Top with shredded Monterey Jack cheese and crumbled bacon if you’re using it. Bake in a preheated 350°F (175°C) oven for about 20-25 minutes until the cheese melts and bubbles gloriously.
Step 5: Serve and Garnish
Once baked, let your Monterey Chicken Spaghetti: A Delicious & Easy Recipe cool for a few minutes before serving—it helps everything set nicely. Scatter fresh chopped parsley on top for a lively, herbal lift that balances the richness of the dish perfectly.
How to Serve Monterey Chicken Spaghetti: A Delicious & Easy Recipe
Garnishes
Fresh chopped parsley is a must for that burst of freshness and color contrast. You might also like a sprinkle of extra Monterey Jack cheese or even thinly sliced green onions for a bit of crunch and vibrant green hues.
Side Dishes
A light, crisp green salad with a tangy vinaigrette is a wonderful match to cut through the creamy richness of the Monterey Chicken Spaghetti: A Delicious & Easy Recipe. Garlic bread or warm dinner rolls also complement this casserole beautifully, providing comfort and a way to scoop up any leftover sauce.
Creative Ways to Present
If you want to impress guests or family, consider serving the Monterey Chicken Spaghetti in shallow individual gratin dishes and baking them. This personal touch adds charm and gives everyone a perfectly cheesy crust on top. For a casual twist, you could also pile the mixture into buttered bread bowls for an edible, fun presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Monterey Chicken Spaghetti: A Delicious & Easy Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight—just make sure to cool it before storing to prevent extra moisture buildup.
Freezing
This dish freezes well if you want to prepare ahead or save portions. Portion it out into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently to maintain texture and flavor.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warm and bubbly again, about 15-20 minutes. Alternatively, microwave in shorter intervals, stirring in between to heat evenly. Adding a splash of milk or broth while reheating can help restore creamy texture if it has thickened.
FAQs
Can I use other types of pasta?
Absolutely! While spaghetti works wonderfully here, penne, rotini, or even egg noodles would be delicious alternatives that hold the creamy sauce well.
Is it okay to skip the bacon?
Definitely! The bacon adds a smoky crunch, but the dish stands strong on its own with the rich sauce and cheese. You can also substitute with cooked sausage or omit entirely for a lighter version.
Can I make this dish vegetarian?
Yes, you can replace chicken with hearty vegetables like mushrooms or extra bell peppers and use vegetable broth instead of chicken soup. Just make sure to check the soup cans for vegetarian-friendly labels.
What’s the best way to cook the chicken?
Baking or poaching chicken breasts until tender and shredding them works best, but leftover rotisserie chicken is a great time-saver that adds wonderful flavor.
Can I add more heat to the recipe?
For sure! Add diced jalapeños or a pinch of cayenne pepper along with the green chilies to kick up the spice level to your liking.
Final Thoughts
If you’re searching for a comforting, crowd-pleasing dinner that’s both straightforward and bursting with flavor, you really can’t go wrong with Monterey Chicken Spaghetti: A Delicious & Easy Recipe. It’s a perfect blend of creamy, cheesy, and slightly spicy notes that come together in one satisfying dish. Give it a try—you might just find your new favorite weeknight wonder!
Print
Monterey Chicken Spaghetti: A Delicious & Easy Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Monterey Chicken Spaghetti is a comforting and flavorful casserole featuring tender shredded chicken, sautéed bell peppers and onions, and a creamy blend of soups and cream cheese. Combined with perfectly cooked spaghetti and topped with melted Monterey Jack cheese and optional crispy bacon, this dish can be served immediately or baked for a bubbly, warm finish. It is an easy, crowd-pleasing recipe perfect for weeknight dinners or meal prep.
Ingredients
Pasta
- 1 pound spaghetti
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Sauce
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Protein
- 1 pound boneless, skinless chicken breasts, cooked and shredded
Toppings
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cooked bacon, crumbled (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain the spaghetti well and set aside.
- Prepare Chicken and Vegetables: If not using already cooked chicken, bake, poach, or use leftover/rotisserie chicken and shred it. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 to 7 minutes. Add the minced garlic, red bell pepper, and green bell pepper; cook until the vegetables are tender-crisp, about 3 to 5 minutes.
- Make the Creamy Sauce: Reduce the heat to low. Add the condensed cream of mushroom soup, cream of chicken soup, and softened cream cheese to the skillet with the vegetables. Stir continuously until the mixture is smooth and creamy. Stir in the canned diced tomatoes with green chilies (undrained), garlic powder, onion powder, and black pepper. Taste the sauce and adjust seasoning as needed.
- Combine Ingredients and Prepare for Serving: Add the cooked spaghetti and shredded chicken to the skillet with the sauce. Toss gently to coat all ingredients evenly with the creamy sauce.
- To Serve Immediately: Serve the Monterey Chicken Spaghetti hot directly from the skillet, garnished with fresh chopped parsley.
- To Bake: Preheat your oven to 350°F (175°C). Transfer the spaghetti mixture into a greased 9×13 inch baking dish. Sprinkle shredded Monterey Jack cheese and crumbled cooked bacon evenly over the top. Bake uncovered for 20 to 25 minutes or until the cheese is completely melted, bubbly, and the dish is heated through.
- Serve and Garnish: Let the casserole cool slightly after baking, then garnish with fresh chopped parsley before serving.
Notes
- You can cook the chicken in advance by baking, poaching, or using leftover rotisserie chicken.
- The recipe can be served straight from the skillet for a quicker meal or baked for a cheesy, bubbly finish.
- Substitute cream cheese with Neufchâtel for a lower-fat option, if desired.
- If you prefer it less spicy, use plain diced tomatoes instead of diced tomatoes with green chilies.
- Bacon is optional but adds a nice smoky flavor and crunch.
- For a gluten-free version, use gluten-free spaghetti.
