If you’re craving a comforting, cheesy, and flavorful pasta dish that feels like a warm hug in a bowl, look no further than this Monterey Chicken Spaghetti Recipe. It effortlessly combines tender chicken, creamy cheese sauces, colorful bell peppers, and just the right kick from diced tomatoes with green chilies, making it a family favorite that’s both easy to prepare and delightfully satisfying. Whether you serve it fresh off the stove or baked to bubbly perfection, this dish is sure to become your go-to weeknight meal or potluck superstar.
Ingredients You’ll Need
The beauty of this Monterey Chicken Spaghetti Recipe lies in its simplicity and the way each ingredient plays a star role. From the al dente spaghetti providing the perfect base, to the creamy blends of soups and cheese creating that luscious sauce, and the fresh veggies adding vibrant color and flavor—every component is essential for getting that irresistible balance.
- 1 pound spaghetti: Provides the comforting pasta foundation that soaks up all the creamy goodness.
- 1 tablespoon olive oil: Helps soften veggies and adds a subtle richness to the dish.
- 1 large onion, chopped: Offers a sweet, savory base that deepens flavor as it cooks down.
- 2 cloves garlic, minced: Adds a fragrant punch that wakes up the palate beautifully.
- 1 red bell pepper, chopped: Brings vibrant color and a slightly sweet crunch.
- 1 green bell pepper, chopped: Balances the sweetness with a fresh, crisp bite.
- 1 (10.75 ounce) can condensed cream of mushroom soup: Imparts earthy depth and creamy texture.
- 1 (10.75 ounce) can condensed cream of chicken soup: Boosts the chicken flavor and enriches the sauce.
- 1 (8 ounce) package cream cheese, softened: Makes the sauce ultra creamy and luscious.
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained: Adds a gentle spicy kick and a fresh tomato tang.
- 1 teaspoon garlic powder: Enhances garlic flavor for consistent warmth in every bite.
- 1/2 teaspoon onion powder: Deepens the savory notes without overpowering.
- 1/4 teaspoon black pepper: Gives just the right hint of spice to brighten the dish.
- 1 pound boneless, skinless chicken breasts, cooked and shredded: The hearty protein that makes this meal filling and delicious.
- 1 cup Monterey Jack cheese, shredded: Melts beautifully to add a mild, creamy cheesiness that ties it all together.
- 1/2 cup cooked bacon, crumbled (optional): Offers a smoky crunch that takes this recipe over the top.
- Fresh parsley, chopped (for garnish): Brings a fresh, herbaceous pop and lovely color when served.
How to Make Monterey Chicken Spaghetti Recipe
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a boil and cook the spaghetti according to the package directions until it’s perfectly al dente. This ensures the noodles hold their texture when mixed with the creamy sauce later on. Once cooked, drain the pasta thoroughly to prevent any watery sauce down the line.
Step 2: Prepare Chicken and Vegetables
Next, get your chicken ready—whether it’s freshly baked, poached, or some leftover rotisserie magic, shred it into bite-sized pieces. In a large skillet or Dutch oven, heat olive oil over medium heat and gently soften the onion for 5 to 7 minutes until nicely translucent. Add the minced garlic and chopped bell peppers, cooking until they’re tender but still a bit crisp, about 3 to 5 minutes. These veggies add wonderful texture and sweet freshness, complementing the creamy sauce to come.
Step 3: Make the Creamy Sauce
Turn the heat down to low and stir in the condensed cream of mushroom soup, cream of chicken soup, and softened cream cheese. Keep stirring until the mixture is velvety smooth and completely blended. Then, add the diced tomatoes with green chilies, garlic powder, onion powder, and black pepper. This combination creates a rich, mildly spicy sauce bursting with a comforting, savory flavor profile that’s simply irresistible.
Step 4: Combine and Prepare to Serve or Bake
Now it’s time to bring everything together—add the cooked spaghetti and shredded chicken into the skillet, tossing gently to coat every strand and piece with that luscious sauce. If you’re in a hurry, serve it immediately hot and bubbling. But if you want to kick it up a notch, transfer the mixture into a greased 9×13 inch baking dish, sprinkle on shredded Monterey Jack cheese and crumbled bacon if using, and bake in a preheated 350°F (175°C) oven for 20 to 25 minutes until the cheese melts and turns golden, bringing an extra layer of gooey goodness.
How to Serve Monterey Chicken Spaghetti Recipe
Garnishes
After baking or spooning onto plates, let the dish cool just a bit before sprinkling fresh chopped parsley on top. This simple step adds a refreshing pop of color and a mild herbal brightness that perfectly balances the meal’s richness.
Side Dishes
Because the Monterey Chicken Spaghetti Recipe is so hearty and flavorful on its own, it pairs beautifully with lighter sides like a crisp green salad with a tangy vinaigrette, steamed vegetables, or even garlic bread to soak up every last bit of sauce.
Creative Ways to Present
For a fun twist, consider serving this dish layered in individual ramekins, then baked until bubbly for perfectly portioned servings. You can also sprinkle toasted breadcrumbs or extra bacon on top for crunch, or add a dash of hot sauce for those who crave a little extra heat.
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in the refrigerator for up to 3 days. Transfer leftovers to an airtight container to maintain freshness and flavors, making it perfect for next-day lunches or dinners.
Freezing
If you want to prepare in advance, Monterey Chicken Spaghetti Recipe freezes well. Freeze it in a freezer-safe container before baking or after it has cooled post-baking. Make sure to wrap tightly to prevent freezer burn and enjoy it within 2 to 3 months for best taste.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then warm in the oven at 350°F until heated through and bubbly. Alternatively, use the microwave on medium power, stirring occasionally to ensure even heating without drying out the sauce.
FAQs
Can I use a different type of pasta?
Absolutely! While spaghetti is traditional for this recipe, feel free to swap in penne, rotini, or any favorite pasta shape that holds sauce well. Just adjust cooking times as needed.
Is it necessary to bake the dish?
Not at all. You can serve the Monterey Chicken Spaghetti Recipe immediately after combining all the ingredients for a quicker meal. Baking adds a bubbly, cheesy topping that’s delightful but optional.
Can I make this recipe vegetarian?
To create a vegetarian version, omit the chicken and bacon and opt for vegetable broth or a vegetable-based creamy soup alternative. Consider adding more vegetables or plant-based protein for heartiness.
What’s the best way to cook chicken for this recipe?
Poaching chicken breasts is a simple method that keeps them moist and tender. Baking or using leftover rotisserie chicken works just as well and saves time.
Can I make this recipe spicy?
Yes! For a spicier Monterey Chicken Spaghetti Recipe, add extra diced green chilies, a pinch of cayenne pepper, or a splash of hot sauce to the sauce before mixing in the pasta.
Final Thoughts
This Monterey Chicken Spaghetti Recipe is one of those wonderfully cozy dishes that feels like a celebration of comfort food done right. It’s creamy, flavorful, and so easy to whip up that it quickly becomes a favorite for busy weeknights or casual gatherings. Dive in, savor every bite, and watch it become a recipe you reach for again and again.
Print
Monterey Chicken Spaghetti Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Monterey Chicken Spaghetti is a creamy, comforting casserole featuring tender shredded chicken, sautéed bell peppers and onions, and a rich blend of cream soups and cream cheese. Tossed with spaghetti and topped with melted Monterey Jack cheese and optional bacon, this easy-to-make dish is perfect for weeknight dinners or casual gatherings.
Ingredients
Pasta
- 1 pound spaghetti
Vegetables
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Dairy and Canned Goods
- 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 cup Monterey Jack cheese, shredded
Protein
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup cooked bacon, crumbled (optional)
Seasonings
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Spaghetti: Cook the spaghetti according to the package directions in salted boiling water until al dente. Once cooked, drain the pasta well and set aside.
- Prepare Chicken and Vegetables: Cook the chicken by baking, poaching, or using leftover or rotisserie chicken, then shred it finely. In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Then add minced garlic, chopped red bell pepper, and chopped green bell pepper, cooking until the vegetables are tender-crisp, about 3-5 minutes.
- Make the Creamy Sauce: Reduce the heat to low. Add the condensed cream of mushroom soup, condensed cream of chicken soup, and softened cream cheese to the skillet. Stir continuously until the mixture is smooth and creamy. Next, add the undrained diced tomatoes and green chilies (like Rotel). Incorporate garlic powder, onion powder, and black pepper. Taste the sauce and adjust the seasonings if needed.
- Assemble the Dish: Add the cooked spaghetti and shredded chicken to the skillet with the creamy sauce. Toss everything together to coat the pasta and chicken evenly with the sauce.
- Serve Immediately or Bake: For immediate serving, serve the dish hot straight from the skillet. For baking, preheat your oven to 350°F (175°C). Transfer the spaghetti mixture into a greased 9×13 inch baking dish. Sprinkle the shredded Monterey Jack cheese and crumbled cooked bacon (if using) evenly over the top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and the dish is heated through.
- Garnish and Serve: After baking, let the casserole cool for a few minutes before serving. Garnish with freshly chopped parsley for a touch of color and freshness.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- For a spicier kick, use diced tomatoes and green chilies with more heat or add cayenne pepper.
- Baking the casserole is optional but adds a delicious bubbly cheese topping and melds flavors beautifully.
- To make the dish ahead, prepare up to the assembly step, then refrigerate before baking.
- Substitute cream of mushroom or chicken soup with homemade cream sauce to reduce sodium and additives.
- Omit bacon to keep it a bit lighter and for kosher or halal adaptations.
