Monterey Chicken Spaghetti

Why You’ll Love This Recipe

Monterey Chicken Spaghetti is an easy, one-dish meal that’s rich, creamy, and full of bold flavors. The combination of chicken, pasta, and cheese is always a hit, but the addition of salsa and chili powder gives it a fun southwestern twist. This dish is customizable—you can adjust the level of spice and even add vegetables or extra protein if you like. It’s quick to make, filling, and great for leftovers, making it perfect for any night of the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pasta:

• 8 oz spaghetti (or any pasta of your choice)

• Salt, for boiling the pasta

For the chicken:

• 2 boneless, skinless chicken breasts (about 1 lb)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1 teaspoon chili powder (optional for extra spice)

For the sauce:

• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)

• 1 cup salsa (mild or spicy depending on preference)

• 1/2 cup sour cream

• 1/2 cup heavy cream

• 1 1/2 cups shredded Monterey Jack cheese (or a Mexican cheese blend)

• 1/4 cup green onions, chopped (for garnish)

• Fresh cilantro (optional, for garnish)

Directions

Prepare the pasta and chicken:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, typically about 9-11 minutes. Drain and set aside.

2. Cook the chicken: While the pasta is cooking, season the chicken breasts with salt, pepper, and chili powder (if using). Heat olive oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes per side until the chicken is cooked through and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for a few minutes before dicing it into bite-sized pieces.

Make the sauce:

3. Combine the ingredients: In the same skillet, add the diced tomatoes with green chilies and salsa. Stir in the sour cream, heavy cream, and 1 cup of shredded Monterey Jack cheese. Bring to a simmer, stirring frequently, until the sauce is smooth and the cheese has melted.

4. Add the chicken: Once the sauce is ready, add the diced chicken to the skillet and stir to combine. Allow the chicken to heat through in the sauce.

Assemble the casserole:

5. Combine the pasta and sauce: In a large mixing bowl, combine the cooked pasta with the chicken and sauce mixture. Stir gently to coat the pasta evenly in the sauce.

6. Transfer to a baking dish: Pour the pasta mixture into a greased 9×13-inch baking dish, spreading it out evenly.

7. Top with cheese: Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of the casserole.

Bake and serve:

8. Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 20-25 minutes, or until the cheese on top is melted and bubbly.

9. Garnish and serve: Once baked, remove the casserole from the oven and garnish with chopped green onions and fresh cilantro (if desired). Serve hot and enjoy!

Servings and timing

This recipe serves about 4-6 people. Prep time is about 15 minutes, with a cooking time of 30-35 minutes, including the baking time.

Variations

• Add veggies: You can add vegetables like bell peppers, corn, or zucchini to the sauce for added flavor and nutrition.

• Spicy version: For an extra spicy kick, use spicy salsa or add some jalapeños to the sauce.

• Add beans: To make it heartier, add black beans or pinto beans to the sauce.

• Use different cheese: Swap Monterey Jack for Cheddar or Pepper Jack cheese for a different flavor profile.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for 10-15 minutes until heated through, or reheat in the microwave.

FAQs

1. Can I make this dish ahead of time?

Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if the casserole is cold.

2. Can I freeze this dish?

Yes, you can freeze the casserole before baking. Assemble it in the baking dish, cover it tightly with foil, and freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and bake as instructed.

3. Can I use a different type of meat?

Yes! You can substitute the chicken with ground beef, turkey. Just cook the protein before adding it to the sauce.

4. How do I make this dish vegetarian?

Omit the chicken and add more vegetables or beans to the sauce. You could also add tofu or tempeh for a protein-packed vegetarian version.

5. Can I use regular cream instead of heavy cream?

Yes, you can substitute regular cream or half-and-half for heavy cream, but it may result in a slightly lighter sauce.

6. Can I make this dish spicy?

Yes, use a spicy salsa, add some chopped jalapeños, or increase the chili powder to suit your spice preferences.

7. How do I know when the casserole is done?

The casserole is done when the cheese on top is melted, bubbly, and slightly golden brown. If using a meat thermometer, the center should reach 165°F (74°C).

8. Can I add more cheese on top?

Absolutely! Feel free to add extra cheese for a cheesier topping, such as a mix of Cheddar and Monterey Jack.

9. Can I make this dish in a slow cooker?

Yes, you can make this dish in a slow cooker. Cook the pasta separately and add the chicken and sauce mixture to the slow cooker. Cook on low for 2-3 hours, then add the pasta and cheese just before serving.

10. How do I make the casserole creamier?

To make the casserole creamier, add more sour cream or heavy cream to the sauce, or use cream cheese for added richness.

Conclusion

Monterey Chicken Spaghetti is a comforting and flavorful dish that brings the best of southwestern ingredients into a cheesy, pasta-filled casserole. With tender chicken, creamy cheese sauce, and a zesty kick from salsa and chili powder, this dish is sure to be a family favorite. It’s easy to make, hearty, and perfect for any occasion—whether you’re serving it for dinner or taking it to a potluck, this Monterey Chicken Spaghetti is bound to impress!

Monterey Chicken Spaghetti

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Monterey Chicken Spaghetti is a cheesy, comforting casserole that combines tender chicken, pasta, and a creamy southwestern sauce. Packed with Monterey Jack cheese, salsa, and chili powder, this dish is rich, flavorful, and easy to make. It’s perfect for weeknight dinners, family meals, or serving at gatherings—everyone will love this deliciously cheesy pasta dish!

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Ingredients

For the pasta:

• 8 oz spaghetti (or any pasta of your choice)

• Salt, for boiling the pasta

For the chicken:

• 2 boneless, skinless chicken breasts (about 1 lb)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1 teaspoon chili powder (optional for extra spice)

For the sauce:

• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)

• 1 cup salsa (mild or spicy depending on preference)

• 1/2 cup sour cream

• 1/2 cup heavy cream

• 1 1/2 cups shredded Monterey Jack cheese (or a Mexican cheese blend)

• 1/4 cup green onions, chopped (for garnish)

• Fresh cilantro (optional, for garnish)

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Instructions

• Prepare the pasta and chicken:

  • Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions (9-11 minutes). Drain and set aside.

  • Cook the chicken: Season the chicken breasts with salt, pepper, and chili powder (if using). Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side until fully cooked (internal temperature 165°F/75°C). Let rest for a few minutes, then dice into bite-sized pieces.

• Make the sauce:

  • In the same skillet, combine the diced tomatoes with green chilies, salsa, sour cream, heavy cream, and 1 cup shredded Monterey Jack cheese. Simmer and stir frequently until the sauce is smooth and the cheese has melted.

• Assemble the casserole:

  • Combine the pasta and sauce: In a large bowl, combine the cooked pasta, diced chicken, and sauce mixture. Stir gently to coat the pasta evenly in the sauce.

  • Transfer to a baking dish: Pour the pasta mixture into a greased 9×13-inch baking dish. Spread it evenly.

• Top with cheese:

  • Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of the casserole.

• Bake and serve:

  • Preheat the oven to 350°F (175°C). Bake the casserole for 20-25 minutes, or until the cheese on top is melted and bubbly.

  • Garnish and serve: Remove from the oven and garnish with chopped green onions and fresh cilantro, if desired. Serve hot and enjoy!

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Notes

Add veggies: Consider adding bell peppers, corn, or zucchini to the sauce for extra flavor and nutrition.Spicy version: For more heat, use spicy salsa, chopped jalapeños, or increase the chili powder.Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven or microwave.Make ahead: Assemble the casserole ahead of time and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.