Monterey Chicken Cheesy Spaghetti (Print Format)
Tender chicken, Monterey Jack cheese, and spaghetti mingle in a creamy, comforting, crowd-pleasing dish.
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded (approximately 2 chicken breasts)
02 -
8 oz spaghetti or any pasta of your choice
03 -
1 tablespoon olive oil
04 -
1/2 cup onion, chopped
05 -
1/2 cup bell pepper, chopped
06 -
1/2 cup mushrooms, sliced
07 -
1 (10.5 oz) can cream of chicken soup
08 -
1 cup sour cream
09 -
1 cup Monterey Jack cheese, shredded
10 -
1/2 cup cheddar cheese, shredded
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon onion powder
13 -
Salt to taste
14 -
Pepper to taste
15 -
1/2 cup milk (or chicken broth for a lighter version)
16 -
Fresh parsley, chopped (optional, for garnish)
# Steps:
01 -
Boil the spaghetti according to package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and mushrooms. Sauté for 5-7 minutes until soft and slightly browned.
03 -
Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth and heated through.
04 -
Mix in cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2-3 minutes until cheese melts and chicken is warmed.
05 -
Toss the cooked pasta into the skillet with the sauce. Mix well to coat.
06 -
Preheat oven to 350°F (175°C). Transfer pasta mixture to a greased 9×13-inch baking dish. Top with remaining Monterey Jack and cheddar cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
07 -
Garnish with fresh parsley and serve warm.
# Tips:
01 -
For a spicier version, add jalapeños or red chili flakes.
02 -
Use canned chicken for a faster option.
03 -
To make it gluten-free, choose gluten-free pasta and check soup labels.
04 -
Reheat with a splash of milk or broth to refresh the sauce.