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Monterey Chicken Spaghetti

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A cozy, creamy, and cheesy spaghetti dish with tender shredded chicken and Monterey Jack cheese, perfect for weeknight dinners and potlucks.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (about 2 chicken breasts)
  • 8 oz spaghetti or any pasta of your choice
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup mushrooms, sliced
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese, shredded
  • 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)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and slightly browned.
  3. Reduce heat to medium-low. Add the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Stir continuously until the mixture is smooth and heated through, about 2 to 3 minutes. Taste and season with salt and pepper.
  4. Stir in the shredded chicken and 1/2 cup of Monterey Jack cheese. Cook 2 to 3 minutes more, until the cheese melts and the chicken is warmed through.
  5. Add the drained pasta to the skillet. Toss thoroughly so every strand is coated in the creamy sauce. Adjust seasoning if needed.
  6. For an optional baked finish: preheat the oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining Monterey Jack and cheddar cheese evenly on top. Bake 20 to 25 minutes, until the cheese is melted and bubbly and the casserole is heated through.
  7. Garnish with chopped fresh parsley and serve warm.

Notes

Substitute milk for low-sodium chicken broth to cut calories. Use Greek yogurt instead of sour cream for a tangier option. Any short or long pasta works, fusilli or penne hold sauce well.

Nutrition

Find it online: https://www.simplefamilydishes.com/monterey-chicken-spaghetti-2/