Alright, friend, let me take you back to the time when I first cobbled together this easy Monterey Chicken Spaghetti; I’d just gotten home from a long shift, my brain was half oatmeal, and—no joke—the only things in my fridge were some leftover rotisserie chicken and a glorious block of Monterey Jack. Plus, well, I’m wildly indecisive when it comes to pasta shapes, so spaghetti it was. Maybe you’ve had those days, too? Where you want dinner to basically cook itself but you also need it to taste like you tried—yep, this is the dish.
Why I Keep Coming Back to This Comfort Meal
I make this Monterey Chicken Spaghetti whenever I need a win in the kitchen (and believe me, there are plenty nights when that’s the case). My family goes wild for it—my uncle even licked his plate last Thanksgiving, which, honestly, I tried not to notice too much. It’s super cheesy, a little bit tangy from the tomatoes, and dinner just kind of comes together before you know it. Actually, I used to struggle with the whole "too many dishes" situation, but this recipe manages to keep the mess to a minimum (thank heavens for fewer dishes to wash!). Plus, I sort of love that nobody minds if the noodles are a smidge overcooked; everyone’s always too busy stealing bites of that gooey, bubbly cheese on top.
Gathering the Goods: What You'll Need
- 8 ounces spaghetti (sometimes I use angel hair if I’m out of spaghetti—nobody ever complains)
- 2 cups cooked chicken, shredded or chopped (leftover rotisserie chicken works miracles; or honestly, any cooked chicken you’ve got)
- 1 can (10.5 ounces) cream of chicken soup (I tried the generic stuff once—just as good as the fancy brand, don’t stress it)
- 1 can (10 ounces) original Rotel diced tomatoes & green chilies (grandma used to go sans chilies, but where’s the fun in that?)
- 1 ½ cups shredded Monterey Jack cheese (I’ve swapped in Colby Jack when I’m out—both are ace)
- ½ cup sour cream (Greek yogurt works in a pinch, I promise)
- 1 small onion, finely chopped (sometimes I use a few green onions, just for kicks)
- 2 cloves garlic, minced (or a lazy spoonful of garlic powder—no shame)
- Salt and pepper, to taste (sometimes I forget to taste, and it’s still great)
- 2 tablespoons olive oil or whatever cooking oil you like
- Optional: a handful of chopped fresh parsley (I do this if I remember—big if)
How It All Comes Together (My Not-So-Perfect Method)
- Preheat your oven to 375°F. Honestly, I forget to do this early half the time. No sweat; just do it as soon as you remember!
- Boil a big pot of salted water and cook the spaghetti till it’s just shy of al dente. (But if you wander off and overcook it, don’t panic—it’ll bake up just fine.)
- Meanwhile, heat the olive oil in a large skillet over medium heat. Toss in the onion and cook until it’s soft and maybe a bit golden—about 4 minutes. Then toss in the garlic, cook for about 30 seconds. Try not to burn it, but if you do, you’re in good company.
- Add cream of chicken soup, Rotel, and sour cream to the skillet. Stir it all up till it looks like, well, a strange pinkish sauce. Don’t worry if it looks a little weird—it always sorts itself out.
- Stir in the cooked chicken, half the Monterey Jack cheese, and your just-drained spaghetti. This is where I usually sneak a taste (or two, not gonna lie) and add salt and pepper.
- Spoon (or glop, depending on how things are going) the mixture into a greased 9x13 baking dish. Sprinkle over the remaining cheese. Bonus points if you remember the parsley here.
- Bake uncovered for about 25 minutes, until it’s all hot and bubbly and the cheese is melted like a Texas sunset. If you like a lightly brown top, broil for the last minute or two—just keep an eye out so it doesn’t go from golden to “why does it smell like toast?”
- Let it sit for 5 minutes before serving (I know the waiting is a pain, but it really does make it easier to scoop)
A Few Notes Only a Real-Life Cook Would Tell You
- The sauce might look sort of split before it bakes—it magically fixes itself in the oven.
- I’ve tried making this with whole wheat spaghetti. It wasn’t bad, but honestly, I missed the pure cheesy comfort of regular ol’ noodles.
- If you’re feeling wild, add a pinch of smoked paprika before baking. I only thought of this because I accidentally grabbed it instead of pepper once; happy accident.
Variations I’ve Attempted (and a Confession)
- One time, I added steamed broccoli to make myself feel virtuous—it was actually perfect; plus, green stuff means healthy, right?
- Once tried using canned chicken when the fridge was bare. Not my finest hour, but everyone ate it anyway—just don’t tell my mom.
- Tried subbing all cheddar cheese—came out a bit greasy, but if that’s your thing, go for it!
Equipment You’ll Need (Or Workarounds!)
- Large pot (or that old Dutch oven—I’ve totally boiled pasta in a frying pan in a pinch, no shame)
- 12-inch skillet (if you only have a saucepan, just toss things around with a bit more elbow grease)
- 9x13 baking dish (or two smaller dishes if you want one for now and one for later)
- Basic cheese grater (pre-shredded works fine; I’ve been too tired to grate sometimes)
How I Store It (When There’s Leftovers…Rare!)
This keeps great in the fridge, covered, for about 3 days. But honestly, in my house, it never lasts more than a day—most of the time, someone’s sneaking cold spoonfuls before breakfast. I think it actually tastes better the next day when the flavors kind of cozy up together, if you can believe it!
How We Serve It (And Our Little Traditions)
Usually, I scoop big helpings right onto plates and toss a handful of fresh parsley on top, if I haven’t forgotten it in the fridge again. We always throw together a quick side salad (sometimes just lettuce and ranch, nothing fancy). Oh—and my cousin insists it’s best with a crunchy bit of garlic bread crusted with cheese on the side. She’s not wrong.
Lessons Learned: My Not-So-Pro Pro Tips
- Don’t rush the baking. I once tried to crank the heat to cook it faster—turned into a dried-up mess. Slow and steady wins here.
- If you’re doubling the cheese on top (very Texan of you), give it a few minutes under the broiler, but don’t space out like I did or you’ll have cheesy charcoal.
- I find giving it a good 5-minute rest before serving makes it scoop-able, not soupy. Patience—sorta important, apparently.
Real Questions Folks Have Asked Me
- Can I make this ahead of time?
Yeah, absolutely. Just assemble it, cover, and pop in the fridge—then bake when you're ready (add an extra 5 minutes if it’s going in cold). - Is there a dairy-free version?
I've never tried, but someone once swapped in coconut yogurt and dairy-free cheese and said it worked. Might taste a little different, though. - What if my sauce looks weird before baking?
Don’t worry! It forms a weird sort of lumpy mess but comes together in the oven. Pinky promise. - Do I have to use Rotel?
Not at all. You can use diced tomatoes and add a dash of chili flakes if you like some heat. Or skip it—nobody’s judging here. - Can I freeze leftovers?
I suppose so, though I’ve only tried it once. The noodles get a bit smushy after defrosting. Still tasty, just a bit different texture-wise.
Okay, I know that was a lot, but sometimes recipes need a little real talk (and maybe a tiny tangent or two). Just dive in, tweak as you go, and enjoy every cheesy, comforting bite of this Monterey Chicken Spaghetti. If it gets messy, well, that’s half the fun!
Ingredients
- 8 ounces spaghetti (sometimes I use angel hair if I’m out of spaghetti—nobody ever complains)
- 2 cups cooked chicken, shredded or chopped (leftover rotisserie chicken works miracles; or honestly, any cooked chicken you’ve got)
- 1 can (10.5 ounces) cream of chicken soup (I tried the generic stuff once—just as good as the fancy brand, don’t stress it)
- 1 can (10 ounces) original Rotel diced tomatoes & green chilies (grandma used to go sans chilies, but where’s the fun in that?)
- 1 ½ cups shredded Monterey Jack cheese (I’ve swapped in Colby Jack when I’m out—both are ace)
- ½ cup sour cream (Greek yogurt works in a pinch, I promise)
- 1 small onion, finely chopped (sometimes I use a few green onions, just for kicks)
- 2 cloves garlic, minced (or a lazy spoonful of garlic powder—no shame)
- Salt and pepper, to taste (sometimes I forget to taste, and it’s still great)
- 2 tablespoons olive oil or whatever cooking oil you like
- Optional: a handful of chopped fresh parsley (I do this if I remember—big if)
Instructions
-
1Preheat your oven to 375°F. Honestly, I forget to do this early half the time. No sweat; just do it as soon as you remember!
-
2Boil a big pot of salted water and cook the spaghetti till it’s just shy of al dente. (But if you wander off and overcook it, don’t panic—it’ll bake up just fine.)
-
3Meanwhile, heat the olive oil in a large skillet over medium heat. Toss in the onion and cook until it’s soft and maybe a bit golden—about 4 minutes. Then toss in the garlic, cook for about 30 seconds. Try not to burn it, but if you do, you’re in good company.
-
4Add cream of chicken soup, Rotel, and sour cream to the skillet. Stir it all up till it looks like, well, a strange pinkish sauce. Don’t worry if it looks a little weird—it always sorts itself out.
-
5Stir in the cooked chicken, half the Monterey Jack cheese, and your just-drained spaghetti. This is where I usually sneak a taste (or two, not gonna lie) and add salt and pepper.
-
6Spoon (or glop, depending on how things are going) the mixture into a greased 9x13 baking dish. Sprinkle over the remaining cheese. Bonus points if you remember the parsley here.
-
7Bake uncovered for about 25 minutes, until it’s all hot and bubbly and the cheese is melted like a Texas sunset. If you like a lightly brown top, broil for the last minute or two—just keep an eye out so it doesn’t go from golden to “why does it smell like toast?”
-
8Let it sit for 5 minutes before serving (I know the waiting is a pain, but it really does make it easier to scoop)
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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