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Monterey Chicken Spaghetti: Easy Cheesy Family Comfort Food

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Monterey Chicken Spaghetti is a rich and creamy baked pasta casserole made with tender shredded chicken, Monterey Jack cheese, spaghetti, and a flavorful cream sauce. Perfect for family dinners, meal prep, and comforting weeknight meals.

Ingredients

Scale
  • 12 ounces spaghetti
  • 3 cups cooked shredded chicken
  • 2 cups Monterey Jack cheese, shredded
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 can (10 ounces) diced tomatoes, drained
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook spaghetti according to package instructions until al dente.
  3. Drain pasta and set aside.
  4. Grease a 9×13-inch baking dish.
  5. Melt butter in a large skillet over medium heat.
  6. Add onion and cook until softened.
  7. Add garlic and cook for 30 seconds.
  8. Stir in cream cheese, sour cream, and chicken broth.
  9. Cook until smooth and creamy.
  10. Add diced tomatoes and seasonings.
  11. Mix in shredded chicken.
  12. Add cooked spaghetti and stir to combine.
  13. Fold in 1 cup of Monterey Jack cheese.
  14. Transfer mixture to the prepared baking dish.
  15. Top with remaining cheese.
  16. Bake for 25 to 30 minutes until bubbly and golden.
  17. Let rest for 5 minutes before serving.

Notes

  • Rotisserie chicken is a great shortcut.
  • Freshly shredded cheese melts best.
  • Do not overcook the pasta before baking.
  • Drain tomatoes thoroughly.
  • Add bacon for extra flavor.
  • Use pepper jack cheese for a spicy variation.
  • Add vegetables such as spinach or broccoli.
  • Can be assembled ahead and refrigerated.
  • Freeze for up to 3 months.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat covered to maintain moisture.
  • Allow the casserole to rest before serving.

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