Monterey Chicken Spaghetti

Monterey Chicken Spaghetti is a comforting, cheesy, and flavor-packed twist on traditional pasta night. This dish blends tender spaghetti with juicy, seasoned chicken, a creamy cheese sauce, smoky bacon, and the bold kick of Monterey Jack cheese. It’s everything you love about chicken spaghetti—taken to a richer, more indulgent level with Southwestern flair.

Ideal for feeding a hungry family or serving at potlucks, this recipe offers a satisfying one-dish meal that’s both hearty and full of flavor. With a creamy base and melty cheese, it brings comfort in every bite, while ingredients like diced tomatoes and green chilies add brightness and a little heat. It’s a meal that feels homemade and special without being complicated. Whether you’re using up leftover chicken or making it fresh, Monterey Chicken Spaghetti is a weeknight hero with enough wow-factor for the weekend.

Get ready for a cheesy, baked spaghetti dish that’s loaded with personality—and destined to be a favorite in your comfort food rotation.

Why You’ll Love This Recipe

1. Cheesy and Comforting – A gooey, cheesy casserole that hits all the right notes of savory and creamy.
2. Family Friendly – Loved by kids and adults alike, with mild flavors that are easy to customize.
3. Great for Leftovers – Even better the next day, making it perfect for meal prep.
4. Freezer-Friendly – Make ahead and freeze for a stress-free dinner later.
5. Packed with Flavor – Monterey Jack cheese, bacon, and green chilies give it bold, irresistible flavor.

Ingredients

• Spaghetti
• Cooked chicken (shredded or diced)
• Monterey Jack cheese
• Cream cheese
• Diced tomatoes with green chilies
• Chicken broth or stock
• Bacon
• Onion
• Garlic
• Olive oil or butter
• Salt
• Black pepper
• Paprika
• Parsley or green onions (for garnish)

Variations

• Spicy Kick – Add diced jalapeños or pepper jack cheese for more heat.
• Veggie Boost – Stir in spinach, bell peppers, or mushrooms before baking.
• Low-Carb Option – Swap spaghetti for zucchini noodles or spaghetti squash.
• BBQ Monterey Chicken Spaghetti – Add a spoonful of BBQ sauce to the mix for a smoky, Southern twist.
• Different Cheeses – Use a mix of Monterey Jack and cheddar for a sharper flavor.

How to Make the Recipe

Step 1: Cook the Pasta

Boil spaghetti according to package instructions until al dente. Drain and set aside.

Step 2: Sauté the Aromatics

In a large skillet, heat olive oil and sauté chopped onion and garlic until softened and fragrant.

Step 3: Make the Sauce

Add cream cheese to the skillet and stir until melted. Then mix in diced tomatoes with green chilies, chicken broth, salt, pepper, and paprika. Simmer until smooth and creamy.

Step 4: Combine Ingredients

Add the cooked chicken and spaghetti to the sauce and toss until well coated. Stir in half the shredded Monterey Jack cheese.

Step 5: Transfer and Top

Pour the mixture into a greased baking dish. Top with remaining cheese and chopped cooked bacon.

Step 6: Bake

Bake at 350°F (175°C) for 20–25 minutes, or until the cheese is bubbly and slightly golden on top.

Step 7: Garnish and Serve

Sprinkle with fresh parsley or sliced green onions before serving.

Tips for Making the Recipe

• Use Rotisserie Chicken – Saves time and adds extra flavor.
• Cook Pasta Al Dente – Slightly firm pasta holds up better in the bake.
• Don’t Overbake – Bake just until hot and bubbly to avoid drying it out.
• Drain Tomatoes – To prevent a watery sauce, lightly drain the diced tomatoes.
• Add Cheese in Layers – Mixing some cheese into the pasta and topping with more gives the best texture.

How to Serve

Serve Monterey Chicken Spaghetti with a fresh green salad or garlic bread for a complete meal. It’s hearty enough to stand on its own but pairs beautifully with light, crisp sides. Garnish with extra bacon or jalapeños for added flavor and presentation.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze unbaked or baked spaghetti in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 325°F (160°C) until warmed through, or in the microwave in individual portions. Add a splash of broth if needed to loosen the sauce.

FAQs

1. Can I make Monterey Chicken Spaghetti without bacon?

Yes, you can skip the bacon or substitute with turkey bacon for a lighter version.

2. What’s the best chicken to use?

Shredded rotisserie chicken or any cooked, seasoned chicken breasts or thighs work well.

3. Can I use other pasta shapes?

Yes! Penne, rotini, or fusilli can be great alternatives.

4. Can I make this spicy?

Absolutely—add hot sauce, red pepper flakes, or use spicy diced tomatoes with green chilies.

5. Is this recipe gluten-free?

Use gluten-free pasta and ensure all ingredients (like broth) are certified gluten-free.

6. Can I prep this the night before?

Yes, assemble everything and refrigerate it overnight. Bake when ready to serve.

7. How do I prevent it from drying out in the oven?

Cover with foil for the first 15 minutes, then uncover for the last 10 to let the top brown.

8. What can I substitute for cream cheese?

Use a blend of sour cream and shredded cheese or mascarpone for a similar creaminess.

9. Can I make this in a slow cooker?

Yes, mix all ingredients (except the cheese topping) and cook on low for 3–4 hours. Add cheese and bacon near the end.

10. What side dishes go well with this?

Try green salad, roasted veggies, steamed broccoli, or crusty garlic bread.

Conclusion

Monterey Chicken Spaghetti is the ultimate comfort food—rich, cheesy, and packed with bold flavor. With creamy sauce, tender chicken, and the smoky touch of bacon, this dish brings everyone to the table with smiles. It’s easy to make, perfect for leftovers, and totally customizable to suit your taste. Whether you’re feeding a crowd or preparing a cozy dinner at home, this dish is guaranteed to satisfy. Once you try it, it just might become your new favorite pasta bake.

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