Honestly, Monterey Chicken Spaghetti Is My Weeknight Superpower
So, you know how sometimes you just need a dinner that feels like a hug? That’s exactly what Monterey Chicken Spaghetti is for me. I think the first time I made it, I was trying to impress my in-laws (spoiler: I nearly forgot the cheese—don’t do that). There’s something about the creamy sauce, cheesy top, and juicy chicken that just makes me want to dig in, even if I’ve already snuck a couple bites while it was cooling. Oh, and once, my cat tried to steal a noodle while I was distracted by the oven timer—so now I keep a closer eye when there’s spaghetti about!
Why You'll Love This (No, Seriously)
I make this Monterey Chicken Spaghetti when I want everyone at the table to actually talk to each other (rather than stare at their phones). My family goes crazy for it, mostly because it manages to be cheesy without being too heavy, and you can sneak in some veggies without complaints. I even made it once after a long, rainy day—kind of like a bowl of sunshine, if sunshine was made out of cheese and carbs. (Handy if your day’s been a bit of a trainwreck, not that I’m speaking from experience...)
Here’s What You’ll Need (And What to Sub If You’re Missing Stuff)
- 300g (about 10 oz) spaghetti noodles (sometimes I use linguine if I’m out, or honestly, whatever’s in the cupboard)
- 2 chicken breasts, cooked and shredded (rotisserie chicken is a total timesaver, or leftover grilled chicken works too)
- 1 small onion, diced (I’ve used shallots in a pinch, which actually ended up kinda fancy)
- 1 bell pepper, chopped (any color—my grandmother swore by green, but I think red’s sweeter)
- 2 cloves garlic, minced (or a spoonful of garlic paste if I’m feeling lazy)
- 1 can (10oz) condensed cream of chicken soup (cream of mushroom is fine if that’s your vibe)
- ½ cup sour cream (Greek yogurt is a decent sub, though a bit tangier)
- 1 cup shredded Monterey Jack cheese (sometimes I mix in a bit of cheddar—no one’s ever complained)
- ½ cup cooked bacon bits (optional, but, come on...bacon!)
- Salt & pepper, to taste
- Olive oil or butter, for sautéing
How I Actually Make Monterey Chicken Spaghetti (Not Like The Fancy Magazines)
- First, get a big pot of salted water boiling. Add your spaghetti and cook until it’s just shy of al dente (it’ll finish in the oven). Drain, and then—this is important—don’t rinse, just toss it with a little olive oil so it doesn’t glue itself together. I learned that one the hard way.
- While that’s going, sauté the onion and bell pepper in a splash of oil or butter in a large skillet, medium heat. Give it five-ish minutes, stir every so often, and add the garlic just for the last minute (otherwise it can go bitter, and who needs that?).
- Turn the heat down a smidge, then stir in the cream of chicken soup and sour cream. It’ll look a bit odd at first, but keep stirring—it all comes together. (This is where I usually sneak a taste. Quality control, right?)
- Mix in the shredded chicken and half the cheese. Season with salt and pepper. If you’re adding bacon bits, now’s the time. Everything should look creamy and, well, a bit like a mess, but trust me.
- Combine the cooked spaghetti with the sauce. I do this right in the pot or the biggest bowl I can find. Yes, it’s a little unwieldy, but I haven’t found a better way yet.
- Pour (or sort of shovel, if you’re me) the whole mix into a greased baking dish. Sprinkle with the rest of your cheese on top. Sometimes I add more cheese than technically necessary. It’s never a problem.
- Bake uncovered at 180°C (350°F) for 20–25 minutes, or until bubbly and golden. Try not to burn your tongue diving in—easier said than done.
What I've Learned (a.k.a. Notes)
- If the sauce feels too thick, a splash of milk works wonders. I once tried adding water—big mistake, kind of bland.
- You can totally assemble this ahead and bake later, but I think it tastes even better the next day (if it lasts that long).
- Oh, and don’t overcook the spaghetti—it’ll turn to mush. Like, actual baby food. Actually, maybe babies would like it. I dunno.
Wild Experiments (Variations I’ve Actually Tried... Mostly)
- Veggie-packed: I once added chopped spinach and a handful of frozen peas. Kids didn’t notice. Win!
- Spicy version: Toss in diced green chilies or a pinch of cayenne. (Made a version with jalapeños and, hmm, maybe too spicy, but my brother-in-law loved it.)
- Mushroom fail: Tried swapping all the chicken for mushrooms. Wasn’t bad, but...not quite as hearty. Maybe half-and-half next time?
Stuff You Need (But There’s Always a Workaround)
- Baking dish (I’ve used a big roasting pan in a pinch, or even split between two loaf pans—comes out rustic, let’s say)
- Large pot for pasta
- Big mixing bowl (though sometimes, I just use the pasta pot again—less washing up)
- Skillet
If you don’t have a skillet, honestly, you can sauté the veggies in a saucepan. I’ve done it when my favorite skillet was MIA (probably hiding with my missing Tupperware lids).
How I Store Leftovers (But LOL, Good Luck Having Any Left)
Okay, in the rare event there’s some left, I just pop it in an airtight container and fridge it. Should last two or three days, but honestly, in my house it never makes it past lunchtime the next day. You can reheat it in the oven (covered) or zap it in the microwave, though the cheese gets a little softer—still tasty.
Serving This Up (And a Family Quirk)
I always serve Monterey Chicken Spaghetti with a green salad—something about the crunch and the freshness. And some nights, my lot insists on garlic bread (store-bought, because who am I kidding). I’ve even paired it with some homemade garlic bread when I’m feeling ambitious, but store-bought works just fine.
Pro Tips (aka Learn From My Oopsies)
- Don’t rush the cheese melting step. I once tried broiling it for speed, and, well, let’s say the smoke alarm wasn’t happy.
- Actually, I find it works better if you let it rest for five minutes after baking. The sauce thickens up and you won’t burn your mouth (as much).
- If your cheese isn’t browning, you can broil it briefly, but keep a hawk eye on it. Or, on second thought, don’t. Just be patient—it’ll get golden with just the oven, promise.
FAQ (Stuff Folks Really Ask Me)
- Can I use a different cheese? Yep! I’ve used cheddar, mozzarella, or even pepper jack. Sometimes I just use what’s lurking in the fridge.
- Does this freeze well? You can, but the texture gets a bit funky when you reheat; I probably wouldn’t serve it to guests after freezing, but it’s fine for a work lunch.
- How spicy is it? Not spicy at all unless you add something. But if you like heat, go wild with chilies!
- Gluten free possible? Sure, just use gluten-free noodles and check your soup can’s label. My friend swears by Barilla’s GF spaghetti (here’s the one she uses), but any will do.
- Can I make it vegetarian? I mean, yes, but it’s not the same—see my mushroom experiment above.
- Wait, why’s it called Monterey Chicken Spaghetti? No idea, honestly. Maybe someone from Monterey really liked cheese and chicken? If you ever find out, let me know.
By the way, if you’re curious about other cheesy bakes, I found some great tips on Serious Eats—they get pretty nerdy with the science, but sometimes I pick up a trick or two.
Anyway, hope you enjoy this as much as I do. If it doesn’t come out picture-perfect, don’t sweat it—tastes just as good. Let me know how yours turns out, especially if you have any wild substitutions or, I dunno, your cat tries to run away with the noodles. It happens!
Ingredients
- 12 oz spaghetti noodles
- 2 cups cooked chicken breast, shredded
- 1 ½ cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- ½ cup diced tomatoes with green chilies, drained
- ¼ cup green onions, sliced
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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2Cook spaghetti noodles according to package instructions. Drain and set aside.
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3In a large bowl, mix together cream of chicken soup, sour cream, milk, garlic powder, black pepper, and salt until smooth.
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4Add cooked chicken, diced tomatoes with green chilies, green onions, and half of the Monterey Jack and cheddar cheeses to the sauce. Stir to combine.
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5Add cooked spaghetti to the mixture and toss until evenly coated. Pour into the prepared baking dish.
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6Sprinkle the remaining Monterey Jack and cheddar cheeses on top. Bake for 25-30 minutes, or until bubbly and golden. Serve hot.
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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