Monterey Chicken Spaghetti Recipe
Indulge in the creamy and cheesy goodness of Monterey Chicken Spaghetti, a comforting baked pasta dish that the whole family will love. This recipe combines tender chicken, flavorful vegetables, and gooey Monterey Jack cheese for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Spaghetti:
- 12 ounces spaghetti, cooked and drained
Chicken Mixture:
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1 (10-ounce) can Rotel tomatoes with green chilies, drained
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese, divided
- 1/4 cup chopped fresh parsley or green onions (optional for garnish)
Instructions
- Preheat and Prep: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Sauté onion and bell pepper in olive oil until softened.
- Mix Ingredients: In a large bowl, combine cooked spaghetti, chicken, sautéed vegetables, Rotel, cream of chicken soup, sour cream, garlic powder, black pepper, and 1 1/2 cups of Monterey Jack cheese.
- Bake: Transfer mixture to baking dish, top with remaining cheese, and bake for 25–30 minutes until bubbly and golden.
- Garnish and Serve: Garnish with parsley or green onions before serving.
Notes
- This dish is a great way to use up leftover chicken or rotisserie chicken.
- Add diced jalapeños or extra cheese for more flavor.
- Freezes well—assemble ahead and bake later.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg
