Monterey Chicken Spaghetti
A creamy, cheesy bake with shredded chicken, turkey bacon, and tender spaghetti, perfect for family dinners and potlucks.
Ingredients
Pasta and Chicken Components
- 8 oz spaghetti noodles Cook until just al dente
- 2 cups cooked chicken breast, shredded Rotisserie works great
- 1 can cream of chicken soup
- ½ cup sour cream Greek yogurt can be used as a substitute
- 1 cup shredded Monterey Jack cheese Plus additional for topping
- 1 cup shredded cheddar cheese Plus additional for topping
- 1 cup cooked turkey bacon, crumbled Regular bacon can be swapped
- ½ cup diced tomatoes Optional
- ½ cup chicken broth Add more if mixture feels too thick
Seasonings and Oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper Adjust according to preference
- 2 tablespoons olive oil For greasing or light drizzle
- Fresh parsley, chopped For garnish, optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Cook the spaghetti according to package directions until just al dente. Drain and set aside.
- In a large bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the shredded chicken, half of the Monterey Jack, half of the cheddar, the crumbled turkey bacon, and dices tomatoes if using. Mix until evenly combined.
- Add the drained spaghetti to the bowl and toss gently until the noodles are well coated with the sauce.
Baking
- Transfer the pasta mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining Monterey Jack and cheddar over the top.
- Bake for 25–30 minutes, until the cheese is fully melted and just starting to bubble and brown.
- If you like a crispier top, finish under the broiler for 1–2 minutes – watch carefully.
- Remove from oven, let rest for 5 minutes, then garnish with chopped parsley and serve hot.
Notes
Store leftovers in an airtight container for up to 3–4 days. For the freezer, portions can be stored for up to 2 months. Thaw in the fridge before reheating.