Monterey Chicken Spaghetti: Ultimate Cheesy Comfort Food Recipe

This Monterey chicken spaghetti recipe combines tender chicken, al dente pasta, and a rich, creamy cheese sauce that will become an instant family favorite. Perfect for busy weeknights or cozy weekend dinners, this comforting dish features the signature flavors of Monterey Jack cheese, savory seasonings, and a touch of smokiness that makes it truly irresistible.

Ingredients

• 1 lb spaghetti or linguine
• 2 cups cooked chicken, shredded or diced
• 2 cups Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.

Step 2: Cook the spaghetti according to package directions until al dente. Drain and set aside.

Step 3: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

Step 4: Add the cooked chicken to the skillet along with smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine and heat through.

Step 5: Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2-3 minutes until slightly thickened.

Step 6: Remove from heat and stir in sour cream until smooth. Add the cooked spaghetti and toss to coat evenly.

Step 7: Transfer the spaghetti mixture to the prepared baking dish. Top with shredded Monterey Jack and cheddar cheeses.

Step 8: Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown.

Step 9: Let cool for 5 minutes before serving. Garnish with fresh parsley.

Expert Tips

For the best results, use freshly shredded cheese instead of pre-shredded varieties, as it melts more smoothly and creates a creamier sauce. If you’re looking for a similar comforting pasta dish, try our creamy pesto chicken pasta bake for another family favorite.

To make this dish ahead of time, prepare everything through step 6, then refrigerate. When ready to bake, add the cheese topping and bake for an additional 5-10 minutes. For more easy chicken dinner ideas, check out our garlic butter chicken pasta recipe.

FAQ

Can I use a different type of pasta?
Absolutely! This recipe works well with penne, rigatoni, or fusilli. The key is to use a pasta shape that holds the creamy sauce well.

How long does leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. For more comforting pasta dishes that reheat beautifully, try our smoky garlic butter chicken pasta.

Can I make this recipe gluten-free?
Yes, simply use gluten-free pasta and ensure your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free.

Monterey Chicken Spaghetti: Ultimate Cheesy Comfort Food Recipe

This Monterey chicken spaghetti recipe combines tender chicken, al dente pasta, and a rich, creamy cheese sauce that will become an instant family favorite. Perfect for busy weeknights or cozy weekend dinners, this comforting dish features the signature flavors of Monterey Jack cheese, savory seasonings, and a touch of smokiness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 580

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 lb spaghetti or linguine
• 2 cups cooked chicken, shredded or diced
• 2 cups Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Method

 

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Cook the spaghetti according to package directions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add the cooked chicken to the skillet along with smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine and heat through.
5. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
6. Remove from heat and stir in sour cream until smooth. Add the cooked spaghetti and toss to coat evenly.
7. Transfer the spaghetti mixture to the prepared baking dish. Top with shredded Monterey Jack and cheddar cheeses.
8. Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown.
9. Let cool for 5 minutes before serving. Garnish with fresh parsley.

Notes

Use freshly shredded cheese instead of pre-shredded varieties for a creamier sauce. Can be made ahead through step 6 and refrigerated before baking.