Description
Monterey Chicken Spaghetti is a comforting American main course featuring tender, seasoned chicken sautéed with bell peppers and onions, combined with spaghetti tossed in a creamy sauce made of Rotel tomatoes, chicken broth, heavy cream, and melted Monterey Jack cheese. The dish is finished with crispy bacon crumbles and fresh green onions for added flavor and texture, making it a flavorful and satisfying pasta meal perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Vegetables and Sauce
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (10 ounces) Rotel tomatoes with green chiles, drained
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese, plus extra for topping
Toppings
- 1/4 cup cooked crumbled bacon
- 2 green onions, sliced
Instructions
- Cook the spaghetti: Prepare the spaghetti according to the package directions until al dente. Drain well and set aside to keep warm.
- Season and cook the chicken: In a large skillet, heat olive oil over medium-high heat. Season the diced chicken breasts with salt, black pepper, garlic powder, and onion powder. Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through.
- Sauté vegetables: Add the diced onion, minced garlic, and diced red bell pepper to the skillet with the chicken. Sauté for 2 to 3 minutes until the vegetables are softened and fragrant.
- Add tomatoes and liquids: Stir in the drained Rotel tomatoes with green chilies, chicken broth, and heavy cream. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Melt the cheese: Reduce the heat to low. Gradually stir in the shredded Monterey Jack cheese, stirring continuously until the cheese has fully melted and the sauce is smooth and creamy.
- Toss with pasta: Add the cooked spaghetti directly to the skillet and toss thoroughly to coat the pasta evenly with the creamy chicken and vegetable sauce.
- Add toppings and serve: Sprinkle the cooked crumbled bacon and sliced green onions over the pasta. If desired, top with extra Monterey Jack cheese. Serve the Monterey Chicken Spaghetti warm and enjoy immediately.
Notes
- For a creamier texture, add an additional 1/4 cup of heavy cream when stirring in the cheese.
- Substitute Monterey Jack cheese with Pepper Jack cheese to add a spicy kick to the dish.
- You can prepare the bacon ahead of time or use pre-cooked bacon to save time.
- Make sure to drain the Rotel tomatoes well to avoid excess liquid in the sauce.
