Description
Monterey Chicken Spaghetti is a creamy, cheesy pasta casserole featuring tender shredded chicken, sautéed vegetables, and a rich sauce made with cream of chicken soup and sour cream. Baked until bubbly and golden, this comforting dish is perfect for family dinners and serves six.
Ingredients
Scale
Protein
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
Pasta
- 8 oz spaghetti (or any pasta of your choice)
Vegetables
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
Dairy & Pantry
- 1 tablespoon olive oil
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded (divided)
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain the pasta thoroughly and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and sliced mushrooms. Sauté for 5 to 7 minutes until the vegetables are soft and slightly browned.
- Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the skillet with the vegetables. Cook for 2 to 3 minutes, stirring frequently, until the sauce is smooth and warmed through.
- Add Chicken and Cheese: Mix in the shredded cooked chicken along with 1/2 cup of the Monterey Jack cheese. Continue cooking for another 2 to 3 minutes until the cheese melts and the chicken is heated thoroughly.
- Combine with Pasta: Toss the cooked pasta into the skillet containing the sauce. Stir well to ensure the pasta is evenly coated with the creamy mixture.
- Optional Baking Step: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Transfer the pasta mixture into the dish and spread evenly.
- Top with Cheese: Sprinkle the remaining 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese evenly over the pasta mixture.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the cheese topping is melted, bubbly, and slightly golden.
- Serve: Remove from oven and garnish with fresh chopped parsley if desired. Serve warm immediately.
Notes
- You can substitute chicken broth for milk to reduce calories and fat content.
- Use any pasta shape you prefer; rotini or penne work well for holding sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily.
- For added flavor, consider adding a pinch of smoked paprika or red pepper flakes to the sauce.
- To make this recipe lighter, use low-fat sour cream and reduce cheese quantities.
