Description

Monterey Chicken Spaghetti is a rich, creamy, and flavor-packed twist on classic baked pasta. With juicy chicken, smoky bacon, spicy green chilies, and melty Monterey Jack cheese, it’s a hearty comfort dish perfect for family dinners or potlucks. It’s easy to prepare, freezer-friendly, and customizable to suit any taste.

Ingredients

Scale

12 oz spaghetti
2 cups cooked chicken, shredded or diced
2 cups shredded Monterey Jack cheese, divided
4 oz cream cheese, softened
1 (10 oz) can diced tomatoes with green chilies, drained
1/2 cup chicken broth or stock
4 slices bacon, cooked and crumbled
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil or butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

Fresh parsley or green onions, chopped (for garnish)

Instructions

Cook the Pasta: Boil spaghetti until al dente according to package instructions. Drain and set aside.
Sauté Aromatics: In a large skillet, heat olive oil. Add onion and garlic; cook until softened and fragrant.
Make the Sauce: Add cream cheese to the skillet and stir until melted. Mix in diced tomatoes with green chilies, chicken broth, salt, pepper, and paprika. Simmer for 3–5 minutes.
Combine Everything: Add the cooked chicken and spaghetti to the sauce and toss to coat. Stir in half the shredded Monterey Jack cheese.
Transfer & Top: Pour into a greased 9×13 baking dish. Top with remaining cheese and crumbled bacon.
Bake: Bake at 350°F (175°C) for 20–25 minutes, or until bubbly and lightly golden.
Garnish & Serve: Sprinkle with fresh parsley or green onions. Serve hot.

Notes

Use rotisserie chicken to save time.

For a spicier version, add jalapeños or pepper jack cheese.

Cover with foil while baking to keep it moist, then uncover at the end to brown the top.

This dish freezes well before or after baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baked
Cuisine: American

Keywords: Monterey chicken spaghetti, baked chicken spaghetti, creamy chicken pasta casserole