Monterey Chicken Spaghetti is a delightful twist on traditional spaghetti dishes, combining tender chicken, rich and creamy Monterey Jack cheese, and a medley of vibrant flavors to create a hearty, satisfying meal. This dish captures the essence of comfort food while introducing a touch of Tex-Mex flair. Perfect for family dinners, potlucks, or meal prep, this casserole-style dish is sure to win hearts with its cheesy goodness and irresistible aroma. Let’s dive into the recipe and learn how to make this mouthwatering Monterey Chicken Spaghetti that’s guaranteed to become a favorite in your household.
Ingredients
Here’s everything you’ll need to bring this delicious dish to life:
For the Chicken Spaghetti:
- 1 lb (450 g) boneless, skinless chicken breasts (or thighs)
- 12 oz (340 g) spaghetti (or any pasta of your choice)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 can (10 oz) Rotel diced tomatoes with green chilies (drained)
- 1 can (10 oz) cream of chicken soup
- 1 cup (240 ml) chicken broth
- 1 cup (120 g) shredded Monterey Jack cheese
- 1 cup (120 g) shredded cheddar cheese
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper, to taste
For the Topping:
- 1 cup (120 g) shredded Monterey Jack cheese
- ½ cup (60 g) crispy bacon bits
- 2 tbsp chopped fresh cilantro or parsley (optional, for garnish)
Instructions
1. Prepare the Chicken
- Season the chicken breasts with a pinch of salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes on each side or until fully cooked. Remove from the skillet and let it rest for 5 minutes before shredding or chopping into bite-sized pieces.
2. Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
3. Sauté the Vegetables
- In the same skillet, add a little more olive oil if needed.
- Sauté the onion, garlic, and bell peppers for 3–4 minutes, or until softened and fragrant.
4. Make the Sauce
- Lower the heat and stir in the cream of chicken soup, chicken broth, Rotel tomatoes, and seasonings (smoked paprika, chili powder, and cumin).
- Mix well and let it simmer for 5 minutes.
5. Combine and Assemble
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sautéed vegetables, and sauce.
- Fold in 1 cup each of shredded Monterey Jack and cheddar cheese until well incorporated.
- Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly.
6. Add the Toppings and Bake
- Sprinkle the remaining Monterey Jack cheese evenly over the top.
- Scatter bacon bits across the cheese layer.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh cilantro or parsley if desired.
7. Serve and Enjoy
Allow the casserole to rest for 5 minutes before serving. Pair it with a simple side salad or steamed vegetables for a complete meal.
Tips
- Cook Chicken Ahead: To save time, use rotisserie chicken or pre-cooked shredded chicken.
- Pasta Choices: Feel free to swap spaghetti for fettuccine, linguine, or even penne.
- Custom Spices: Adjust the heat level by adding more chili powder or including chopped jalapeños in the vegetable mix.
- Cheese Variety: Monterey Jack is the star here, but you can substitute it with Pepper Jack for a spicy kick or mozzarella for a gooey texture.
Storage Instructions
Refrigerator
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave until warmed through.
Freezer
- Monterey Chicken Spaghetti can be frozen before baking. Assemble the dish in a freezer-safe container, wrap it tightly with foil, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator and follow the baking instructions.
Variations
- Vegetarian Option: Replace the chicken with sautéed mushrooms or roasted vegetables like zucchini and squash.
- Low-Carb: Use zucchini noodles or spaghetti squash instead of pasta.
- Extra Creamy: Stir in 4 oz of softened cream cheese into the sauce for an extra creamy texture.
- Tex-Mex Flair: Add black beans, corn, or diced jalapeños to the mix.
- Gluten-Free: Use gluten-free pasta and check labels on cream of chicken soup and other ingredients for gluten-free certification.
Nutrition Details (Per Serving, based on 8 servings):
- Calories: 410
- Protein: 24 g
- Carbohydrates: 35 g
- Fat: 20 g
- Saturated Fat: 9 g
- Cholesterol: 65 mg
- Sodium: 750 mg
- Fiber: 3 g
- Sugar: 4 g
FAQ
Q: Can I make this dish spicy?
Absolutely! Add chopped jalapeños, a dash of hot sauce, or use spicy Rotel tomatoes for an extra kick.
Q: Can I prepare this dish ahead of time?
Yes! You can assemble the casserole up to 24 hours in advance and store it in the refrigerator. Bake it when ready to serve.
Q: What’s the best side dish for Monterey Chicken Spaghetti?
A fresh side salad, garlic bread, or steamed green beans pairs wonderfully with this dish.
Q: Can I use a different cheese?
Yes, feel free to experiment with other cheeses like mozzarella, Gouda, or Pepper Jack for different flavor profiles.