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Monterey Chicken Spaghetti, a creamy and cheesy pasta dish with chicken and vegetables, served as a featured image for the recipe.
Lady Maria

Monterey Chicken Spaghetti Easy

This Monterey Chicken Spaghetti is a creamy, cheesy, and flavorful casserole that's easy to make. It features spaghetti, chicken, bacon, Monterey Jack and cheddar cheese, and a creamy sauce, baked to golden perfection. Perfect for a comforting weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 2 large chicken breasts, cooked and shredded
  • 6 slices bacon, cooked and crumbled
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1 cup sour cream
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Optional garnish: chopped green onions or parsley

Equipment

  • Large Pot
  • Colander
  • large skillet
  • Large bowl
  • 9x13 inch baking dish
  • Cheese grater
  • Cutting board
  • knife
  • measuring cups and spoons

Method
 

  1. Cook spaghetti according to package directions until al dente. Drain well and set aside.
  2. If using raw chicken, cook chicken breasts by baking, boiling, or grilling. Shred into bite-sized pieces.
  3. Cook bacon until crispy. Drain off excess grease and crumble.
  4. Finely chop the onion and mince the garlic.
  5. If using block cheese, shred the Monterey Jack and Cheddar cheese.
  6. In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  7. Add minced garlic and cook for another minute until fragrant.
  8. Add cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies (undrained), and sour cream to the skillet. Stir well to combine.
  9. Season the sauce with salt and pepper to taste.
  10. Bring the sauce to a simmer over low heat. Cook for about 5 minutes, stirring occasionally, until heated through.
  11. In a large bowl, combine cooked spaghetti, shredded chicken, crumbled bacon, and the creamy sauce. Mix well to ensure everything is evenly coated.
  12. Stir in 1 1/2 cups of the Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Reserve the remaining cheese for topping.
  13. Pour the mixture into a greased 9x13 inch baking dish.
  14. Sprinkle the remaining Monterey Jack and Cheddar cheese evenly over the top.
  15. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  16. Let the casserole rest for a few minutes before serving.
  17. Garnish with chopped green onions or parsley, if desired. Serve hot and enjoy!

Notes

For a spicier version, add red pepper flakes or use hot diced tomatoes and green chilies. You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add extra veggies like bell peppers, mushrooms, or spinach. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven or microwave.