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
Scale
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.
