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!

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!

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.