Monterey Chicken Spaghetti 🍗🧀🍝
Get ready for a flavor-packed, cheesy comfort food classic! This Monterey Chicken Spaghetti is a creamy, smoky, and slightly spicy pasta bake loaded with tender chicken, Monterey Jack cheese, crispy bacon, and a hint of barbecue sauce. It’s the perfect twist on traditional spaghetti—easy to make, family-approved, and absolutely irresistible!
Ingredients:
For the pasta base:
12 oz (340g) spaghetti, cooked al dente
2 tablespoons olive oil
2 cups cooked chicken, shredded or diced (grilled or rotisserie works great)
½ cup red bell pepper, diced
½ cup green bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1 cup chicken broth
½ cup barbecue sauce (smoky or sweet based on preference)
1½ cups shredded Monterey Jack cheese
1 teaspoon smoked paprika
½ teaspoon black pepper
Salt to taste
For topping:
1 cup Monterey Jack cheese, shredded
4 strips cooked bacon, crumbled
2 tablespoons fresh parsley, chopped (optional)
Instructions:
- Prepare the pasta:
Cook spaghetti according to package instructions in salted water until al dente.
Drain and drizzle with a little olive oil to prevent sticking. Set aside.
- Sauté the veggies and chicken:
In a large skillet over medium heat, heat 2 tablespoons olive oil.
Add onion and bell peppers. Cook until softened (about 5–6 minutes).
Stir in garlic and cook for 30 seconds until fragrant.
Add cooked chicken and sprinkle with smoked paprika and black pepper. Stir to coat.
- Make the sauce:
Reduce heat to low and stir in the cream of chicken soup, sour cream, barbecue sauce, and chicken broth.
Mix well until the sauce is creamy and smooth.
Add 1½ cups of Monterey Jack cheese and stir until melted.
Taste and adjust salt as needed.
- Combine everything:
Preheat oven to 350°F (175°C).
In a large mixing bowl (or pot), combine the spaghetti with the creamy chicken mixture. Mix gently until everything is well coated.
Transfer to a greased 9×13-inch baking dish and spread evenly.
- Add toppings and bake:
Sprinkle with the remaining 1 cup of Monterey Jack cheese.
Top with crumbled bacon.
Bake uncovered for 25–30 minutes, or until hot and bubbly with golden edges.
- Garnish and serve:
Let rest for 5–10 minutes before serving.
Garnish with chopped parsley for a pop of freshness (optional).
Tips for Success:
✅ Use rotisserie chicken to save time.
✅ Add a pinch of red pepper flakes for heat.
✅ You can swap Monterey Jack for Pepper Jack for a spicy twist.
✅ This dish freezes well—perfect for meal prepping!
⏲️ Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
🍽️ Servings: 6–8
This cheesy Monterey Chicken Spaghetti is the comfort food casserole you never knew you needed — creamy, smoky, savory, and absolutely unforgettable! 🤤 Perfect for weeknight dinners, potlucks, or when you just need some cheesy goodness in your life.