The aroma of bubbling cheese and savory chicken fills your kitchen as you prepare to indulge in the delightful Monterey Chicken Spaghetti. The rich, creamy sauce envelops each strand of spaghetti, while the golden, crispy onions on top add an irresistible crunch. It’s a feast for not just the taste buds but the eyes too, with its vibrant colors and inviting textures.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Monterey Chicken Spaghetti
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Monterey Chicken Spaghetti

This dish is reminiscent of family dinners at my grandmother’s house, where we gathered around the table, laughter echoing through the air. It brings a smile to my face, recalling the warmth and love shared over plates piled high with cheesy goodness. Whether for a cozy weeknight dinner or a special gathering, Monterey Chicken Spaghetti is perfect for any occasion. I can’t wait for you to experience it—so let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in about an hour, making it easy for busy weeknights.
Irresistible Flavor: The combination of creamy sauce, tender chicken, and melted cheese is a flavor explosion.
Eye-Catching Appeal: With its layered presentation and crispy topping, it looks impressive enough for guests.
Flexible Serving: Perfect for family dinners, potlucks, or cozy nights in with loved ones.
Diet-Friendly Options: Easily adaptable to suit gluten-free or dairy-free diets with a few ingredient swaps.

Ingredients You’ll Need

12 ounces spaghetti: This long pasta works beautifully to absorb the creamy sauce. You can substitute with gluten-free pasta if needed.
3 boneless skinless chicken breasts (about 1 ½ pounds total): They’re juicy and tender, perfect for searing and layering with sauce. If you prefer, you can use rotisserie chicken for a quicker prep.
1 teaspoon smoked paprika: Adds a warm, smoky flavor that pairs beautifully with chicken. If unavailable, regular paprika will suffice.
1 teaspoon garlic powder: This gives the chicken a lovely depth of flavor. Fresh minced garlic can also be used.
1 teaspoon kosher salt: Essential for seasoning. Sea salt can be a good substitute.
½ teaspoon black pepper: To enhance all the flavors. Adjust to your spice preference.
2 tablespoons extra virgin olive oil (divided): Used for sautéing the chicken and aromatics, this oil contributes a nice richness to the dish.
1 teaspoon garlic (minced): Fresh garlic brings brightness and pop to the sauce.
½ teaspoon crushed red pepper flakes (optional): Adds a hint of heat; you can adjust or omit based on your preference.
1 cup (252 g) chicken broth: This liquid helps create the base of your sauce, enhancing flavor. Vegetable broth works as a substitute.
1 cup (230 g) sour cream: Adds creaminess and a bit of tang to the sauce. Greek yogurt can replace sour cream for a healthier twist.
2 cans (10.5 ounces each) cream of chicken soup: This creates a luscious, creamy sauce; feel free to use the lower sodium variety if preferred.
3 cups (339 g) Monterey Jack cheese (shredded, divided): Melts beautifully and gives the dish its signature creaminess. Cheddar can be mixed in for extra flavor.
1 cup (113 g) sharp cheddar cheese (shredded): Adds a robust punch to balance out the Monterey Jack.
1 container (5 ounces) fresh baby spinach: A nutritious addition that wilts beautifully into the sauce. Kale or swiss chard are alternatives if you want a heartier green.
1 cup crispy fried onions (like French’s or homemade): These provide a delightful crunch to finish. You can skip them for a lower-calorie option.

How to Make Monterey Chicken Spaghetti

Boil the Pasta: Fill a large pot with salted water and bring it to a boil. Cook the spaghetti according to package directions until al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and set it aside, but reserve a little pasta water just in case you need to thin out the sauce later.

Prep the Chicken: Sprinkle both sides of the chicken breasts with smoked paprika, garlic powder, kosher salt, and black pepper. This seasoning mixture brings out the best flavors in the chicken and gives it a beautiful color when cooked.

Sauté the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the seasoned chicken breasts. Cook for about 3 to 4 minutes on each side until golden and cooked through—aim for an internal temperature of 165°F. Transfer them to a plate and cover to keep warm while you make the sauce.

Cook the Aromatics: Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Toss in the minced garlic and optional crushed red pepper flakes, sautéing for about 30 seconds until fragrant. This step is crucial as it builds the flavor base for your sauce.

Add the Broth: Carefully pour in the chicken broth, scraping up any delicious brown bits stuck to the bottom of the pan with a spatula. These bits are packed with flavor and should be included in the sauce.

Make the Creamy Sauce: Stir in the sour cream and cream of chicken soup, whisking until the mixture is smooth and well combined. Allow it to come to a gentle simmer, stirring occasionally. This creamy sauce is what will envelop your spaghetti and give it that comforting texture.

Incorporate the Cheese: Stir in 2 cups of the Monterey Jack cheese and all of the sharp cheddar cheese. Keep stirring until the cheese melts completely, and the sauce is creamy and luscious. This cheesy sauce is the heart of your **Monterey Chicken Spaghetti**.

Add the Spinach: Toss in the fresh spinach, stirring until it wilts down, which should take just 1 to 2 minutes. The wilted spinach not only adds nutrition but also a lovely color contrast to the dish.

Combine with Spaghetti: Now, add the drained spaghetti to the skillet, tossing well to coat each noodle with that creamy cheese sauce. Make sure every strand is well-distributed; this is where the magic begins!

Top with Chicken and Cheese: Place the cooked chicken breasts over the coated spaghetti. Sprinkle the remaining Monterey Jack cheese over the top generously, letting it melt and create a delicious layer.

Broil for Crispiness: Finally, sprinkle crispy fried onions on top and broil on low for 2 minutes, or until the cheese is bubbling and the onions are lightly golden and crispy. This step adds that crunchy texture and brings everything together beautifully.

Rest and Serve: Allow the dish to rest for about 5 minutes before serving. This short wait helps everything settle together and makes a big difference in the final presentation.

Storing & Reheating

To store your Monterey Chicken Spaghetti, let it cool to room temperature before placing it in an airtight container in the refrigerator, where it will keep well for about 3 to 4 days. If you’re looking to extend its life, it can also be frozen for up to 3 months in a freezer-safe container. When reheating, do so in the oven at 350°F or in the microwave until heated through; you might need to add a splash of chicken broth or a bit of sour cream to refresh its creamy texture.

Chef’s Helpful Tips

Be careful not to overcook the chicken; it can dry out quickly. Use a meat thermometer for accuracy.
If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
For an extra kick, consider mixing in some diced jalapeños or other favorite hot peppers.
If you’re making this dish ahead of time, store the chicken separately to keep it from becoming soggy.
Experiment with different cheeses like pepper jack or Gouda for a unique twist.

Your opportunity to make Monterey Chicken Spaghetti is knocking! This dish balances creamy goodness with tender chicken and a delightful crunch. It’s not only scrumptious but also uncomplicated, making it perfect for those who love to cook without spending all evening in the kitchen. Play around with ingredients or swap in your favorites while keeping that creamy comfort dish vibe. I’m excited for you to try it and invite friends and family for a delicious dinner that will warm their hearts!

Recipe FAQs

Can I make it ahead of time?

Absolutely! You can prepare everything up to the baking step a day ahead. Just store the assembled dish in the fridge covered, then broil it right before serving to get that beautiful crispy topping.

Can I substitute the chicken?

Definitely! Feel free to use rotisserie chicken for a quick dinner. You can also swap it for turkey or even a plant-based protein like tofu or jackfruit if you’re looking for vegetarian-friendly alternatives.

How can I make this dish vegetarian?

To make a vegetarian version, simply omit the chicken and swap the chicken broth for vegetable broth. You can add more veggies like mushrooms or bell peppers for texture and flavor.

What can I do if I have leftovers?

If you have leftovers, store them in an airtight container in the fridge, where they can last for about 3 to 4 days. Just remember to reheat them gently, adding a bit of liquid if the sauce has thickened up too much.

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Monterey Chicken Spaghetti

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Author: Jennifer
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

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Description

Monterey Chicken Spaghetti combines creamy sauce and tender chicken for a delightful meal that’s easy to make and bursting with flavor. Perfect for quick dinners and gatherings!

Ingredients

Scale

12 ounces spaghetti
3 boneless skinless chicken breasts (about 1 ½ pounds total)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil (divided)
1 teaspoon garlic (minced)
½ teaspoon crushed red pepper flakes (optional)
1 cup (252 g) chicken broth
1 cup (230 g) sour cream
2 cans (10.5 ounces each) cream of chicken soup
3 cups (339 g) Monterey Jack cheese (shredded, divided)
1 cup (113 g) sharp cheddar cheese (shredded)
1 container (5 ounces) fresh baby spinach
1 cup crispy fried onions (like French’s or homemade)

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Instructions

Boil the spaghetti according to package directions until al dente, drain, and set aside.
Season chicken breasts with smoked paprika, garlic powder, kosher salt, and black pepper.
Sauté in a heated skillet with olive oil until golden and cooked through, then set aside.
Cook minced garlic and red pepper flakes in the same skillet until fragrant.
Add chicken broth and scrape up brown bits, then mix in sour cream and cream of chicken soup until smooth.
Stir in Monterey Jack cheese and cheddar until melted, then add spinach until wilted.
Combine with spaghetti, place chicken on top, and sprinkle with remaining cheese.
Broil with crispy onions until cheese is bubbly and golden. Let rest before serving.