Monterey Chicken Spaghetti: A Delicious & Easy Recipe
Monterey Chicken Spaghetti is a comforting and creamy pasta dish featuring tender shredded chicken, colorful bell peppers, and a rich blend of cream soups and cheese. This recipe offers flexibility to serve immediately or baked with a golden cheesy topping and optional crispy bacon, making it perfect for family dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 1 pound spaghetti
Vegetables
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Protein
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup cooked bacon, crumbled (optional)
Sauce Ingredients
- 1 tablespoon olive oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (e.g. Rotel)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Toppings and Garnishes
- 1 cup Monterey Jack cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain thoroughly and set aside.
- Prepare Chicken and Vegetables: Cook chicken by baking, poaching, or use leftover or rotisserie chicken. Shred the cooked chicken. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, chopped red and green bell peppers, and sauté until the vegetables are tender-crisp, approximately 3-5 minutes.
- Make the Creamy Sauce: Reduce heat to low. Add the condensed cream of mushroom soup, condensed cream of chicken soup, and softened cream cheese to the skillet. Stir continuously until the mixture is smooth and creamy. Add the undrained diced tomatoes with green chilies. Stir in garlic powder, onion powder, and black pepper. Taste the sauce and adjust seasonings if necessary.
- Assemble: Add the cooked spaghetti and shredded chicken to the skillet with the sauce. Toss everything together gently to ensure the spaghetti and chicken are fully coated with the creamy sauce.
- To Serve Immediately: Serve the Monterey Chicken Spaghetti hot right from the skillet, garnished with fresh chopped parsley.
- To Bake: Preheat your oven to 350°F (175°C). Transfer the spaghetti mixture into a greased 9×13 inch baking dish. Sprinkle the top evenly with shredded Monterey Jack cheese and crumbled bacon if using. Bake for 20-25 minutes or until the cheese is melted, bubbly, and the casserole is thoroughly heated. Remove from the oven and let cool slightly.
- Serve and Garnish: Serve the baked Monterey Chicken Spaghetti warm, garnished with fresh parsley for a bright, fresh finish.
Notes
- Cook chicken by baking, poaching, or using leftover rotisserie chicken.
- For a vegetarian version, omit the chicken and bacon and consider substituting with additional vegetables or plant-based protein.
- Using cream cheese ensures the sauce is rich and smooth; make sure it’s softened before adding.
- You can skip baking and serve immediately if short on time.
- Adjust the level of spiciness by selecting mild or hot diced tomatoes and green chilies.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
Keywords: Monterey Chicken Spaghetti, creamy chicken pasta, baked spaghetti, easy dinner recipe, comfort food, cream cheese pasta
