Monterey Chicken Spaghetti Recipe

If you’re craving a creamy, cheesy, and flavor-packed dinner that feels comforting yet easy enough for a weeknight, this Monterey Chicken Spaghetti recipe is exactly what you need.

Think tender shredded chicken tossed in a luscious creamy sauce, layered with smoky bacon, earthy mushrooms, sweet bell peppers, and plenty of Monterey Jack cheese. It’s baked until bubbly and golden, giving you a perfect balance of creamy and cheesy textures in every single bite.

Unlike your average baked pasta, this recipe combines Monterey Jack cheese and a touch of creaminess for an extra smooth finish. It’s hearty enough to feed the whole family but simple enough to make on a busy night. And the best part? It uses basic pantry staples and cooked chicken, meaning you can whip it up in under an hour.

Whether you’re cooking for family dinner, hosting friends, or prepping for the week, this Monterey Chicken Spaghetti will quickly become one of your go-to comfort food recipes. It’s warm, creamy, satisfying, and guaranteed to get rave reviews at the table.

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What Makes This Monterey Chicken Spaghetti Special?

• Creamy, cheesy goodness – A rich, velvety sauce made with Monterey Jack cheese melts perfectly into the spaghetti.

• Smoky bacon flavor – Crispy bacon crumbles add a savory punch that makes every bite irresistible.

• Quick and easy prep – Use rotisserie chicken or leftover cooked chicken to save time.

• Perfect for meal prep – Make it ahead and bake when ready, or freeze for later.

• Family-friendly comfort food – Kids love the cheesy, creamy sauce, and adults can customize toppings for extra flavor.

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Ingredient Notes

Here’s what you’ll need to make this creamy Monterey Chicken Spaghetti:

• Spaghetti (12 oz) – Traditional spaghetti works best, but you can swap with linguine, penne, or even gluten-free pasta.

• Cooked chicken (3 cups, shredded) – Rotisserie chicken is a time-saver, but you can poach or bake chicken breasts if you prefer.

• Monterey Jack cheese (2 cups, shredded) – Melts beautifully for a creamy texture. Substitute with Pepper Jack for a little heat.

• Cream of chicken soup (1 can, 10.5 oz) – Adds creaminess and depth of flavor. Can substitute with cream of mushroom.

• Sour cream (1 cup) – Balances the richness and adds tanginess. Greek yogurt works as a lighter alternative.

• Cooked bacon (6 slices, crumbled) – Optional but highly recommended for a smoky twist.

• Bell peppers (1 cup, diced) – Adds sweetness and color; use any color you like.

• Mushrooms (1 cup, sliced) – Optional but adds an earthy layer to the dish.

• Seasonings – Garlic powder, paprika, salt, and black pepper to taste.

• Fresh parsley (2 tbsp, chopped) – For garnish and freshness.

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How To Make Monterey Chicken Spaghetti

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil. Cook spaghetti until al dente (about 8-9 minutes). Drain and set aside.

Step 2: Make the Creamy Sauce

In a large bowl, combine cream of chicken soup, sour cream, shredded Monterey Jack cheese, garlic powder, paprika, salt, and pepper. Stir until smooth and creamy.

Step 3: Combine Chicken and Veggies

Add shredded chicken, diced bell peppers, mushrooms, and half the crumbled bacon to the sauce mixture. Stir until everything is evenly coated.

Step 4: Assemble the Casserole

Preheat oven to 350°F (175°C). In a greased 9×13-inch baking dish, layer the cooked spaghetti, pour the creamy chicken mixture over it, and gently toss to combine.

Step 5: Top and Bake

Sprinkle the remaining Monterey Jack cheese and bacon on top. Bake uncovered for 25-30 minutes or until the cheese is bubbly and golden.

Step 6: Garnish and Serve

Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

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Storage Options

• Room Temperature: Do not leave out for more than 2 hours.

• Refrigeration: Store leftovers in an airtight container for up to 4 days.

• Freezing: Freeze in a tightly sealed dish for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Reheat in the oven at 325°F for 15-20 minutes or microwave individual portions for 2-3 minutes.

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Variations and Substitutions

• Spicy Kick: Use Pepper Jack cheese and add diced jalapeños.

• Veggie Boost: Add spinach, zucchini, or broccoli for extra nutrients.

• Low-Carb Option: Swap spaghetti for zucchini noodles or spaghetti squash.

• Lighter Version: Use Greek yogurt instead of sour cream and reduced-fat cheese.

• BBQ Twist: Add 2 tbsp of barbecue sauce to the creamy mixture for a smoky-sweet flavor.

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Frequently Asked Questions

Q1: Can I make Monterey Chicken Spaghetti ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

Q2: What can I use instead of Monterey Jack cheese?
Mozzarella, Pepper Jack, or a Mexican cheese blend work perfectly.

Q3: Can I use uncooked chicken?
It’s best to use pre-cooked chicken to save time. If using raw chicken, cook it first before mixing.

Q4: Can I make this recipe gluten-free?
Absolutely. Just swap regular spaghetti for gluten-free pasta and ensure your soup base is gluten-free.

Q5: Why is my sauce too thick or thin?
If too thick, add a splash of chicken broth. If too thin, add extra cheese or reduce the sour cream slightly.

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