Monterey Chicken Spaghetti
A creamy and cheesy pasta dish combining shredded chicken, sautéed vegetables, and a rich sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts) Can use rotisserie chicken for ease.
- 8 oz spaghetti (or any pasta of your choice) Feel free to experiment with other pasta types.
- 1 tablespoon olive oil Good quality enhances flavor.
- 1/2 cup onion, chopped Yellow or white onions work well.
- 1/2 cup bell pepper, chopped Any color; red or yellow adds sweetness.
- 1/2 cup mushrooms, sliced Fresh cremini or button mushrooms preferred.
- 1 can (10.5 oz) cream of chicken soup Opt for low-sodium if watching salt.
- 1 cup sour cream Substitute Greek yogurt for lighter version.
- 1 cup Monterey Jack cheese, shredded Use freshly shredded for better melting.
- 1/2 cup cheddar cheese, shredded Sharp cheddar adds tanginess.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder Complements fresh onion beautifully.
- to taste Salt and pepper Season wisely to elevate flavors.
- 1/2 cup milk (or chicken broth for lighter version) Helps loosen creamy sauce.
- Fresh parsley, chopped (optional, for garnish) Adds a pop of color and freshness.
Instructions
Preparation
- Boil the spaghetti according to package instructions in salted water for 8–10 minutes. Drain and set aside, lightly tossing with olive oil.
- In a large skillet over medium heat, heat the olive oil. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until softened and slightly browned.
- Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth and heated through.
- Mix in the shredded chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2-3 minutes until cheese melts.
- Toss the cooked pasta into the skillet with the creamy sauce and mix well.
- For baked option, preheat oven to 350°F (175°C). Transfer pasta mixture to a greased baking dish, top with remaining cheeses, and bake for 20-25 minutes until bubbly.
- Garnish with fresh parsley and serve warm. Enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Various adaptations are possible for dietary restrictions.