Description
A creamy Monterey chicken spaghetti loaded with tender chicken, Monterey Jack cheese, and a velvety sauce baked until bubbly. This easy chicken spaghetti is a family dinner favorite, perfect for busy weeknights. Keywords: Monterey chicken spaghetti, chicken spaghetti, cheesy chicken pasta, easy weeknight dinner.
Ingredients
12 oz spaghetti
3 cups cooked chicken, shredded or diced
2 cups Monterey Jack cheese, shredded
10.5 oz cream of chicken soup
10 oz diced tomatoes with green chilies
1 medium green bell pepper, diced
1 small onion, diced
1 cup chicken broth
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, then drain well.
2. Warm the olive oil in a large skillet over medium heat, add the diced onion and bell pepper, and sauté until softened and fragrant.
3. Stir in the cream of chicken soup, chicken broth, and the diced tomatoes with green chilies until smooth and gently simmering.
4. Fold in the cooked chicken and the drained spaghetti, tossing until the pasta is evenly coated.
5. Transfer the mixture to a lightly greased 9×13 inch baking dish and top evenly with the shredded Monterey Jack.
6. Bake at 350°F (175°C) for about 20 minutes until the cheese is melted and the edges are bubbling.
7. Rest for 5 minutes, season to taste, and serve warm.
Notes
Use rotisserie chicken to save time and add extra flavor.
If reheating leftovers, add a splash of chicken broth to bring back the creamy texture.
For mild heat, use Monterey Jack; for a kick, swap in part pepper jack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole, Pasta
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg