Description
Monterey Chicken Spaghetti is a creamy, cheesy baked pasta dish combining tender chicken, bell peppers, and a flavorful blend of diced tomatoes with green chilies, cream of chicken soup, and Monterey Jack cheese. This comforting American main course is perfect for a hearty weeknight dinner or make-ahead meal that the whole family will enjoy.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
- 2 tablespoons olive oil
Chicken & Seasoning
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables & Aromatics
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
Other Ingredients
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 1 (10.5-ounce) can cream of chicken soup
- ½ cup sour cream
- 2 cups shredded Monterey Jack cheese, divided
- ¼ cup chopped green onions (optional)
Instructions
- Cook Pasta: Cook the spaghetti according to package directions until al dente. Drain and set aside to cool slightly.
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Add chicken pieces, garlic powder, onion powder, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Sauté Vegetables: Add the diced red and green bell peppers along with minced garlic to the skillet. Sauté for 3 to 4 minutes until the peppers soften slightly.
- Combine Sauces: Stir in the drained diced tomatoes with green chilies, cream of chicken soup, and sour cream. Reduce the heat to low and let the mixture simmer gently for 3 to 5 minutes, allowing flavors to meld.
- Add Cheese: Stir in 1½ cups of the shredded Monterey Jack cheese until melted and fully incorporated into the sauce.
- Toss Pasta: Add the cooked spaghetti to the skillet and toss well to evenly coat the pasta with the creamy chicken and vegetable mixture.
- Prepare for Baking: Transfer the entire mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Bake: Sprinkle the remaining ½ cup of Monterey Jack cheese over the top. Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes until the dish is bubbly and the cheese is golden brown.
- Garnish and Serve: Remove from oven, garnish with chopped green onions if using, and serve warm.
Notes
- You can swap in rotisserie chicken for a quicker version.
- Add a pinch of cayenne pepper or smoked paprika for extra flavor and a bit of heat.
- This dish can be prepared ahead of time and reheated the next day for a convenient meal.
