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–+ servings
Delicious Monterey Chicken Spaghetti served with fresh herbs and grilled chicken.

Monterey Chicken Spaghetti

A creamy, cheesy pasta dish loaded with shredded chicken, sautéed vegetables, and mild Monterey Jack cheese, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded (about 2 chicken breasts) Use cooked chicken from a roast, poached breasts, or a rotisserie.
  • 8 oz spaghetti or any pasta of your choice Penne or rotini work well.
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped (any color)
  • 1/2 cup mushrooms, sliced
  • 1 can (10.5 oz) cream of chicken soup Choose low-sodium if desired.
  • 1 cup sour cream Greek yogurt can be used as a tangier alternative.
  • 1 cup Monterey Jack cheese, shredded Plus 1/2 cup reserved for topping.
  • 1/2 cup cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and pepper Adjust according to preference.
  • 1/2 cup milk or chicken broth For sauce consistency.
  • Fresh parsley, chopped (optional, for garnish)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
  2. Warm the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onions are translucent.
Cooking
  1. Lower the heat to medium-low. Add the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Stir constantly until the mixture is smooth and warmed through. Taste and season with salt and pepper.
  2. Add the shredded chicken and 1/2 cup Monterey Jack cheese to the skillet. Stir until the cheese melts and the chicken is heated through.
  3. Fold the drained pasta into the skillet. Toss gently until every strand or piece is coated in the sauce.
  4. Optional baking step: Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish. Sprinkle the remaining Monterey Jack and the cheddar cheese on top. Bake for 20 to 25 minutes until the top is bubbly and slightly golden.
  5. Garnish with chopped parsley and serve warm.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

For a lighter sauce, replace part of the sour cream with milk. Store leftovers promptly in an airtight container for up to 3 to 4 days. Reheat gently on the stove or microwave. To freeze, place cooled portions in freezer-safe containers for up to 3 months.

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