Description
Creamy Monterey Chicken Spaghetti made with tender shredded chicken, pasta, Monterey Jack cheese, and a flavorful creamy sauce baked until bubbly and golden.
Ingredients
- 12 oz (340g) spaghetti, cooked and drained
- 2 cups cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 2 cups (200g) shredded Monterey Jack cheese, divided
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook spaghetti according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, and red bell pepper until softened, about 4–5 minutes.
- Stir in cream of chicken soup, sour cream, chicken broth, paprika, salt, black pepper, and red pepper flakes. Mix until smooth and heated through.
- Add shredded chicken and cooked spaghetti to the skillet. Toss until evenly coated in the sauce.
- Transfer mixture to the prepared baking dish and sprinkle evenly with remaining Monterey Jack cheese.
- Bake for 25–30 minutes, or until cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
- Rotisserie chicken works well for convenience.
- Add cooked bacon or diced green chilies for extra flavor.
- Substitute Monterey Jack with Colby Jack if desired.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American