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–+ servings

Monterey Chicken Spaghetti

Plate of Monterey Chicken Spaghetti with chicken, pasta, and vegetables
A cozy, saucy pasta bake combining shredded chicken, creamy soup-and-sour-cream sauce, and melty Monterey Jack for a crowd-pleasing meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 6 servings

Ingredients

Main 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.

Instructions

Cooking 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.

Sautéing the Vegetables

  • Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and sliced mushrooms, and sauté for 5–7 minutes until softened and lightly browned. Season with salt and pepper.

Making the Creamy Sauce

  • Reduce heat to low, and stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk (or broth). Whisk until smooth and warmed through for 2–3 minutes. Adjust seasoning if necessary.

Combining Ingredients

  • Fold in shredded chicken and 1/2 cup Monterey Jack cheese until cheese melts and chicken is heated through, about 2–3 minutes.
  • Add cooked spaghetti and toss until every strand is coated in the creamy sauce. Adjust consistency with more milk or broth if needed.

Optional Baking Step

  • Preheat oven to 350°F (175°C). Transfer the mixture to a greased 9x13 baking dish, top with remaining Monterey Jack and cheddar, and bake for 20–25 minutes until cheese is bubbly and lightly golden.

Serving

  • Garnish with chopped fresh parsley and serve warm.

Notes

Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months. Reheat gently to preserve texture. To lighten the dish, use Greek yogurt and broth.