Monterey Chicken Spaghetti
A comforting Monterey Chicken Spaghetti that's nostalgic with a saucy, cheesy hug in noodle form.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts) Can use leftover rotisserie chicken.
- 8 oz spaghetti (or any pasta of your choice) Cooked according to package instructions.
- 1 tbsp olive oil For sautéing vegetables.
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 can (10.5 oz) cream of chicken soup Can use homemade if desired.
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded Emotional center of the dish.
- 1/2 cup cheddar cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- to taste Salt and pepper
- 1/2 cup milk (or chicken broth for a lighter version) Adjust thickness of sauce.
- to taste Fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Boil the spaghetti according to package instructions. Drain and set aside.
Sautéing Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add onion, bell pepper, and mushrooms. Sauté for 5-7 minutes until soft and slightly browned.
Making the Creamy Sauce
- Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk.
- Cook for 2-3 minutes until smooth and heated through.
Combining Ingredients
- Mix in cooked chicken and 1/2 cup of Monterey Jack cheese.
- Cook for another 2-3 minutes until cheese melts and chicken is warmed.
Combining with Pasta
- Toss the cooked pasta into the skillet with the sauce. Mix well to coat.
Optional Baking Step
- Preheat oven to 350°F (175°C).
- Transfer pasta mixture to a greased 9×13-inch baking dish.
- Top with remaining Monterey Jack and cheddar cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Serving
- Garnish with fresh parsley and serve warm.
Notes
Feel free to taste as you go. Adjust thickness with milk or cheese. Breadcrumbs can be added on top for a textured finish.