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–+ servings
Plate of Monterey Chicken Spaghetti garnished with herbs and cheese

Monterey Chicken Spaghetti

A creamy, cheesy pasta casserole made with pantry staples and leftover chicken, perfect for quick weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded (about 2 chicken breasts) Rotisserie or leftover roasted chicken works well.
  • 8 oz spaghetti or any pasta of your choice Penne or rotini work if you prefer short pasta.
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped (any color)
  • 1/2 cup mushrooms, sliced
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup milk (or chicken broth for a lighter version)
  • optional Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until softened and lightly browned.
  3. Turn the heat to medium-low. Add the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Stir constantly until smooth and warm, about 2 to 3 minutes. Taste and season with salt and pepper.
  4. Add the shredded chicken and 1/2 cup Monterey Jack cheese. Stir and cook for 2 to 3 minutes more, until the cheese melts and the chicken is heated through.
  5. Fold the drained pasta into the skillet. Toss so every strand is coated in the sauce. Adjust seasoning as needed.
  6. Optional baked finish: Preheat the oven to 350°F (175°C). Transfer the pasta to a greased 9×13-inch baking dish. Sprinkle the remaining Monterey Jack and the cheddar evenly on top. Bake for 20 to 25 minutes until cheese is melted and bubbly.
  7. Garnish with chopped fresh parsley and serve warm.

Nutrition

Serving: 1Calories: 500kcalCarbohydrates: 40gProtein: 28gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g

Notes

Use Greek yogurt instead of sour cream for a tangier, slightly lighter sauce. You can swap mushrooms or bell pepper for frozen peas or spinach if you prefer.

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