Let Me Tell You About This Monterey Chicken Spaghetti
Okay, so—full honesty—this Monterey Chicken Spaghetti recipe was sort of a happy accident the first time I tried it. You know those days when you’re staring into the fridge, and you just mash together everything that *almost* needs to be eaten before the guilt sets in? Well, that’s how this one was born for me. Oh, and there’s something almost therapeutic about mixing cheese, chicken, and spaghetti—it’s a weird sort of midweek magic, if you ask me. My son calls this ‘cheese noodles with chicken on top’ and, frankly, he’s not wrong. (He once tried to eat the leftovers cold. Won’t recommend it, but hey, live and learn!)
Why I Keep Making This (And My Family Never Complains)
I make this Monterey Chicken Spaghetti whenever I’m craving comfort or, let’s be real, after a long workday where only carbs will do. My family goes nuts for this because, well: cheese. Also, you don’t need to babysit the sauce. Sometimes I get distracted (read: start scrolling social) while it simmers, and—good news—it almost never sticks. Actually, my husband swears it tastes better on the second day, which is probably true. Unless, of course, it disappears before then. Has that happened before? Guilty as charged…
What You’ll Need (But Honestly, Substitutions Welcome)
- 12 oz spaghetti (sometimes I use linguine. Or whatever’s in the pantry. No one’s judging.)
- 2 cups cooked chicken, shredded (rotisserie chicken is my lazy-day hero)
- 8 oz Monterey Jack cheese, shredded (but I’ve used mozzarella in a pinch)
- 1 cup cheddar cheese, shredded (my grandmother was brand-loyal, but I just buy what’s on sale)
- 1 can (10.5 oz) cream of chicken soup (sometimes mix half mushroom, half chicken because…that’s what was there)
- ½ cup milk (anything from skim to half-and-half, really. I won’t tell)
- ½ cup sour cream (Greek yogurt works if you’re feeling ~healthy~)
- 1 small onion, diced (or a handful of frozen pre-chopped onions for those chaotic nights!)
- 2 cloves garlic, minced (a teaspoon of jarred is totally fine, promise)
- ¼ cup chopped fresh parsley (sometimes I skip this by accident. Whoops.)
- Salt & pepper to taste
- Optional: chopped bacon, diced tomatoes, or a dash of hot sauce (sometimes I go wild, sometimes I keep it mild)
How I Actually Make Monterey Chicken Spaghetti (Step by Step... Kinda)
- First off, preheat your oven to 350°F (180°C), unless you forgot like I sometimes do. Then just wait a few extra minutes.
- Boil a big pot of salted water (like, a small handful of salt—I never measure) and cook your spaghetti till it’s al dente. Drain and set aside. Sometimes I sneak a strand to check if it's done; don’t burn your tongue like I always seem to.
- In a large skillet or, honestly, whatever pan is clean, warm up a splash of oil over medium heat. Toss in your onion and cook till it’s soft and see-through. Add garlic, cook another minute (don’t wander off here—it burns quick!).
- In a big bowl (bigger than you think—mine always overflows), mix the cream of chicken soup, sour cream, milk, half the Monterey Jack, half the cheddar, salt, and pepper. Dump in your cooked onion and garlic. Give it a good stir.
- Add the cooked chicken and the spaghetti. Use tongs. Or just hands, if you’re not too fancy (just kidding, but also not really). It looks a bit gloppy at this stage, but that’s normal.
- Transfer the whole cheesy mess into a greased 9x13-inch baking dish. Sprinkle the rest of the Monterey Jack and cheddar on top. If you’re adding bacon, tomatoes, or hot sauce, toss ‘em on now.
- Bake for about 25 minutes or till bubbly and golden on top. Actually, if you like burnt cheese edges, give it a couple extra minutes, but watch so it doesn’t go from golden to, well, charcoal.
- Let it cool a few minutes—otherwise, it’s basically lava. Sprinkle on parsley at the end, unless you forgot like I often do.
Extra Notes I Wish I’d Known (Learned the Messy Way)
- If you overcook the pasta, it’ll turn to mush after baking. Been there, done that.
- Sometimes the cheese gets a little greasy on top. Just blot it (paper towel, not a napkin unless you enjoy plucking wet bits form your dinner…)
- If you use pre-shredded cheese, it’s easier, but it doesn’t always melt as nice. Eh, convenience is king some nights.
Tried Some Variations (Some Great, Some...Bizarre)
- I swapped in leftover turkey after Christmas—pretty tasty!
- Tried using buffalo sauce instead of hot sauce. Bold move, but a bit too zippy (my mom nearly cried, poor thing).
- No chicken? I’ve mixed in roasted veggies, and that actually worked fine (broccoli is surprisingly good).
About Kitchen Tools (Don’t Stress the Small Stuff)
Technically, a big casserole dish is ideal, but I’ve used disposable foil pans for this at potlucks. As for “must-have” tools, any heat-proof mixing bowl is fine; and if you don’t have a skillet, you can just microwave the onion and garlic in a bowl first. I once used a saucepan—the results were just as delicious. Go with what you’ve got!
How I Store (If There’s Any Left at All)
Refrigerator: Keeps well in a sealed container for up to three days, but honestly, in my house it never lasts more than a day! Reheating is fine in the microwave (cover with a wet paper towel to stop the noodles drying out), or in the oven if you prefer things crispy. Freezer tip—I don’t love the texture after freezing, but you can totally do it if you have more willpower than me.
This Is How I Like to Serve It
We usually eat Monterey Chicken Spaghetti right out of the pan (family style = more fun). Add a simple salad or just some garlic bread if you’re really living it up, but my husband always puts barbecue sauce on his. Not sure if that’s genius or madness, but it’s now family tradition, so there you go.
Some Pro Tips (A.K.A., Ways I’ve Probably Messed This Up)
- I once tried rushing the cheese melting step—don’t! Patience gives you that perfect golden finish.
- Toss noodles with a little oil after draining if you need to, so they don't clump together. I forgot once and had one big “noodle brick.” Rookie mistake.
FAQ (People Actually Ask Me These!)
- Can I use a different cheese? Oh, absolutely! I’ve used all sorts. Pepper Jack is great if you like it spicy; mozzarella is fine too, though it’s a bit mild on flavor.
- Can I prep it ahead? Yup, and sometimes I do—just cover and refrigerate before baking. Plan for a few more minutes in the oven straight form the fridge.
- Is this super rich? I mean, it’s not health food, mate. But you can swap sour cream for yogurt and go lighter on cheese if you like. I never do, personally.
- Can I skip the soup? Eh, you can, maybe use a homemade white sauce instead. But it’s part of the whole “easy and fast dinner” vibe.
- Can you freeze leftovers? You bet, but to be honest, I think the texture gets a bit weird. Still tastes good, though.
Anyway—if you try this Monterey Chicken Spaghetti, let me know what you think! Or, if you forget an ingredient, just wing it. I pretty much always do.
Ingredients
- 12 oz spaghetti, uncooked
- 2 cups cooked chicken breast, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 4 slices bacon, cooked and crumbled
- ½ cup diced tomatoes
- ¼ cup green onions, chopped
- Salt and black pepper to taste
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2Cook the spaghetti according to package directions; drain and set aside.
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3In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, half of the cheddar cheese, cream of chicken soup, sour cream, diced tomatoes, and green onions. Mix until well blended.
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4Add the cooked spaghetti to the mixture and toss to coat. Season with salt and black pepper.
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5Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese and crumbled bacon over the top.
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6Bake for 25-30 minutes, or until hot and bubbly. Serve garnished with extra green onions if desired.
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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