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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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 9x13 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.