Name: Monterey Chicken Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups cooked chicken, shredded (about 2 chicken breasts) (Use rotisserie chicken for a time saver.); 8 oz spaghetti (or any pasta of your choice) (Cook until al dente.); 1 tablespoon olive oil; 1/2 cup onion, chopped; 1/2 cup bell pepper, chopped; 1/2 cup mushrooms, sliced (Pre-sliced mushrooms can be used.); 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream (Plain Greek yogurt can be substituted.); 1 cup Monterey Jack cheese, shredded (divided); 1/2 cup cheddar cheese, shredded; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; to taste Salt and pepper; 1/2 cup milk (or chicken broth for a lighter version); to garnish Fresh parsley, chopped (Optional.)

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I remember the first time I baked Monterey Chicken Spaghetti — the kitchen filled with a warm, cheesy aroma and my family went back for seconds without asking. This cozy, saucy pasta bake combines shredded chicken, creamy soup-and-sour-cream sauce, and melty Monterey Jack for an easy, crowd-pleasing meal that works for weeknights, potlucks, and leftovers. If you enjoy rich chicken casseroles like Million Dollar Chicken Spaghetti, this one will quickly become a staple.

Why you’ll love this dish

This recipe is comfort-food shorthand: inexpensive pantry staples, a short hands-on time, and a forgiving format that adapts to what’s in your fridge. It’s kid-approved for its cheesy sauce, weeknight-friendly because most of the work happens on the stovetop, and easily doubled for company. The combination of Monterey Jack and cheddar gives a mild, gooey finish without overpowering the chicken or vegetables.

“Family favorite—simple to throw together and somehow tastes like Sunday dinner.” — a regular at my dinner table

You can also make the skillet version for a quicker finish, or bake it for a bubbly top and a browned edge.

The cooking process explained

Before you start: you’ll boil pasta, sauté vegetables, build a creamy sauce from canned soup and sour cream, fold in shredded chicken and cheese, and then either toss it all together in the skillet or transfer to a baking dish to finish under heat. Expect about 30–45 minutes total from start to table depending on whether you bake it.

What you’ll need

2 cups cooked chicken, shredded (about 2 chicken breasts)
8 oz spaghetti (or any pasta of your choice)
1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup mushrooms, sliced
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 cup Monterey Jack cheese, shredded (divided)
1/2 cup cheddar cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup milk (or chicken broth for a lighter version)
Fresh parsley, chopped (optional, for garnish)

Notes and substitutions:

Use rotisserie chicken or leftover roast chicken to save time.
Swap sour cream for plain Greek yogurt for tang and protein.
For a lighter sauce, replace milk with low-sodium chicken broth.
Want a Tex-Mex spin? Add a can of diced green chiles or substitute some Monterey Jack with pepper jack.

Directions to follow

Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package directions. Drain and set aside.
Sauté the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté 5–7 minutes until softened and lightly browned. Season with a pinch of salt and pepper.
Make the creamy sauce: Reduce heat to low. Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and 1/2 cup milk (or broth). Whisk until smooth and warmed through, 2–3 minutes. Taste and adjust seasoning.
Add chicken and cheese: Fold in the shredded chicken and 1/2 cup of Monterey Jack cheese. Stir until the cheese melts and the chicken is heated through, about 2–3 minutes.
Combine with pasta: Add the cooked spaghetti to the skillet and toss until every strand is coated in the creamy sauce. If the mixture seems too thick, add a splash more milk or broth.
Optional baking step: Preheat the 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 the cheddar. Bake 20–25 minutes until cheese is bubbly and lightly golden.
Serve: Garnish with chopped fresh parsley and serve warm.

If you prefer a stovetop-only meal, skip the baking step and serve straight from the skillet.

Best ways to enjoy it

Pair with a crisp green salad (arugula or romaine with lemon vinaigrette) to cut the richness.
Serve garlic bread or crusty baguette to mop up the sauce.
For a lighter plate, offer roasted asparagus or a tray of steamed broccoli.
Plate a scoop in shallow bowls and sprinkle extra cheddar or chopped scallions for color.
If you like similar casserole-style dishes, try this twist on chicken spaghetti with Rotel for a spicier cut: a Rotel chicken spaghetti recipe.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of milk or broth to loosen the sauce.
Freeze: Freeze cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. For best texture, reheat in a 350°F oven until hot and bubbly.
Food safety: Never leave the dish at room temperature for more than two hours. Reheat to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Don’t overcook the pasta: Aim for al dente since it will absorb sauce and soften further if baked.
Build flavor: Saute the vegetables until they begin to brown — that caramelization adds depth to the sauce.
Cheese melting: Shred your own cheese when possible; pre-shredded cheese often has anti-caking agents that can affect meltiness.
Texture balance: If the sauce is too thick, thin with warm milk or stock a tablespoon at a time.
Shortcut: Use pre-sliced mushrooms and a rotisserie chicken for a 20–25 minute prep. For more crowd-pleasing shortcuts, check this similar weeknight idea with sweet-savory flavors: a brown sugar pineapple chicken dinner.

Recipe variations

Mexican-inspired: Swap Monterey Jack for pepper jack, add black beans and corn, and stir in a 4 oz can of diced green chiles.
Low-carb: Replace spaghetti with spiralized zucchini or shirataki noodles; reduce sour cream slightly and add extra spices.
Veg-forward: Double the vegetables (zucchini, spinach, or broccoli) and omit the chicken for a vegetarian bake — add a can of drained chickpeas for protein.
Lighter sauce: Use plain Greek yogurt and low-sodium chicken broth instead of sour cream and milk for a tangy, lower-fat option.

The cooking process explained (extra detail)

If you like a crisp-topped casserole, bake it. If you need dinner fast, serve from the skillet. The cream of chicken soup acts as a convenient thickener and flavor base; sour cream adds tang and silkiness. Monterey Jack provides the mild, creamy melt while cheddar adds sharpness and color. Small adjustments in liquid, salt, and baking time let you dial the texture from saucy to casserole-like.

FAQ

Q: Can I use pre-cooked rotisserie chicken?
A: Yes — rotisserie chicken is an excellent shortcut. Shred about 2 cups (meat from 2 breasts or equivalent) and fold it in at the same step as the chicken.

Q: Is there a low-dairy version?
A: Substitute plain unsweetened Greek yogurt for sour cream and use a low-fat milk or extra broth. Note: yogurt can curdle if overheated, so stir it off heat into a warm sauce.

Q: How long does this take to make from scratch?
A: Allow ~10 minutes prep, 10–15 minutes active cooking, and an optional 20–25 minutes of baking. Plan about 30–45 minutes total if baking.

Q: Can I make this ahead for a potluck?
A: Yes. Assemble in a baking dish, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if baking straight from cold.

Q: What if my sauce is too thin or too thick?
A: Too thin — simmer a few extra minutes uncovered to reduce; too thick — stir in warm milk or broth a tablespoon at a time until desired consistency.

Conclusion

Monterey Chicken Spaghetti is a reliable, flexible dish that blends approachable ingredients into something greater than the sum of its parts. It’s excellent for feeding a family, taking to potlucks, or stretching leftovers into an easy weeknight dinner. For a classic version and inspiration, see this long-standing take on the recipe from Plain Chicken: Monterey Chicken Spaghetti – Plain Chicken. If you want a slightly different spin with step-by-step photos and variations, New South Charm’s recipe is a helpful reference: Monterey Chicken Spaghetti – New South Charm.