If you’re craving a soul-satisfying, creamy baked pasta dish that truly warms the heart, then this Monterey Chicken Spaghetti: Creamy Baked Pasta with Chicken and Monterey Jack Recipe is exactly what you need. Picture tender spaghetti noodles smothered in a luscious sauce packed with tender chicken, a hint of smoky paprika, and lots of melting Monterey Jack cheese — baked until bubbly and topped with a fresh sprinkle of parsley. It’s comfort food elevated into a dish that’s simple enough for weeknights but special enough to impress guests. Once you dive into a serving, you’ll see why this recipe has become a beloved classic in so many kitchens.
Ingredients You’ll Need
Getting the ingredients right is half the fun and ensures the perfect texture, flavor, and color in this dish. Each element plays a vital role, from the creamy soup to the zesty Rotel and the melty Monterey Jack cheese, harmonizing into a rich pasta bake you won’t forget.
- 12 oz spaghetti noodles: The foundation of this dish, perfectly cooked to al dente for a satisfying bite.
- 2 cups cooked chicken: Shredded or cubed, breasts or thighs — adding hearty protein and juicy flavor.
- 2 tablespoons olive oil or butter: Used to sauté onions and garlic, creating a fragrant base.
- 1 small yellow onion, finely chopped: Adds sweetness and depth to the sauce.
- 2 cloves garlic, minced: Gives a gentle punch of savory aroma and flavor.
- 1 can (10.5 oz) cream of chicken soup: The secret to a creamy, velvety sauce that hugs every strand of pasta.
- 1 can (10 oz) Rotel, drained: Diced tomatoes with green chiles introduce a subtle tang and mild heat.
- ½ cup sour cream: Adds tanginess and richness, balancing the flavors beautifully.
- 2 cups shredded Monterey Jack cheese, divided: The star cheese – creamy, melty, and slightly sharp, split between the sauce and topping.
- 1 teaspoon smoked paprika: Brings warm, smoky undertones that amplify the chicken’s savoriness.
- ½ teaspoon salt: Essential to enhance all the flavors in the dish.
- ½ teaspoon black pepper: Adds mild heat and complexity.
- ¼ teaspoon chili powder (optional): For those who like an extra kick of warmth.
- Fresh parsley, chopped (optional): A fresh, bright garnish to lift the richness just before serving.
How to Make Monterey Chicken Spaghetti: Creamy Baked Pasta with Chicken and Monterey Jack Recipe
Step 1: Cook the Spaghetti
Start by boiling the spaghetti noodles in plenty of salted water until they’re al dente. Drain the pasta, rinse briefly to stop further cooking, and set it aside so it’s ready to be coated in that luscious sauce.
Step 2: Sauté Onions and Garlic
Warm olive oil or butter in a large skillet over medium heat, then toss in the finely chopped yellow onions. Cook until they’re soft and translucent, which should take about 3 to 4 minutes. Add the minced garlic and stir for just 30 seconds to release its fragrant aroma without burning it.
Step 3: Create the Creamy Sauce
Into the skillet, stir in the cream of chicken soup, Rotel, sour cream, smoked paprika, salt, black pepper, and optional chili powder. Mix everything together until the sauce is completely smooth and heated through, with all those flavors melding like a dream.
Step 4: Add Chicken and Monterey Jack Cheese
Fold in the cooked chicken along with 1 ½ cups of shredded Monterey Jack cheese. Stir gently to combine as the cheese melts, creating an irresistibly creamy sauce that clings to each bite.
Step 5: Combine Pasta and Sauce
Add the cooked spaghetti directly into the skillet or transfer everything to a large bowl if your pan is too small. Toss the pasta with the sauce until every strand is indulgently coated, ensuring a perfect creamy layer in every forkful.
Step 6: Bake Until Bubbly and Golden
Preheat your oven to 375°F. Transfer the entire pasta mixture into a greased 9×13-inch casserole dish. Sprinkle the remaining ½ cup of Monterey Jack cheese over the top. Bake uncovered for about 15 to 20 minutes until the dish is hot and bubbling with the cheese beautifully golden and slightly crisp on top.
Step 7: Add Fresh Parsley and Serve
Once baked, sprinkle freshly chopped parsley over the dish to add a pop of color and a burst of freshness. Serve this comforting casserole hot, and prepare to delight in every creamy, cheesy, chicken-filled bite.
How to Serve Monterey Chicken Spaghetti: Creamy Baked Pasta with Chicken and Monterey Jack Recipe
Garnishes
A simple garnish can elevate this baked pasta even more. Fresh chopped parsley or a sprinkle of green onions adds brightness. For an extra indulgent touch, a dusting of smoked paprika or a drizzle of hot sauce can bring out deeper layers of flavor.
Side Dishes
This creamy baked chicken spaghetti pairs beautifully with crisp green salads or steamed vegetables like broccoli or green beans to balance the richness. Garlic bread or a warm baguette also complements the comforting textures and flavors perfectly, soaking up any remaining sauce on the plate.
Creative Ways to Present
For gatherings, serve Monterey Chicken Spaghetti in individual ramekins or small cast-iron skillets for a rustic, charming presentation. Layer in extras like sliced jalapeños for a little heat or swap in some roasted red peppers for an added sweet zing. It’s a versatile dish that lets your creativity shine.
Make Ahead and Storage
Storing Leftovers
Allow the baked pasta to cool to room temperature before transferring leftovers to an airtight container. Stored in the refrigerator, it will keep well for up to 3 to 4 days while retaining much of its creamy goodness.
Freezing
You can freeze Monterey Chicken Spaghetti for longer storage. Place the cooled dish in a freezer-safe container or wrap it tightly with foil and plastic wrap. It’s best enjoyed within 2 months for optimal flavor and texture.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through, usually about 20 minutes, to prevent the sauce from splitting. Alternatively, microwave individual portions covered to retain moisture, stirring halfway so it heats evenly.
FAQs
Can I use a different type of cheese instead of Monterey Jack?
Absolutely! While Monterey Jack is creamy and mild, you can swap in mozzarella for gooey stretchiness or cheddar for a sharper taste. Just keep in mind the melting qualities to maintain that perfect creamy texture.
Is it necessary to use Rotel in the recipe?
Rotel adds a subtle kick with its diced tomatoes and green chiles, but you can substitute with plain diced tomatoes or fresh tomatoes with a pinch of chili flakes. The flavor will be slightly different but still delicious.
Can this recipe be made with uncooked chicken?
This recipe calls for cooked chicken to save time and ensure even cooking. If you want to use raw chicken, it’s best to cook it fully first, then shred or cube it before adding, to avoid dry or undercooked bits.
What can I do if I want less spice?
Simply omit the chili powder and use mild Rotel or diced tomatoes without chiles. This will keep the dish flavorful but much gentler on the palate, perfect for kids or anyone sensitive to spice.
How can I make this dish vegetarian?
For a vegetarian twist, replace the chicken with sautéed mushrooms, roasted vegetables, or even a plant-based protein. Use vegetable cream soup and be sure your cheese is vegetarian-friendly.
Final Thoughts
You really can’t go wrong with this Monterey Chicken Spaghetti: Creamy Baked Pasta with Chicken and Monterey Jack Recipe. It’s a hearty, cheesy, and downright tasty meal that’s sure to become a favorite in your recipe box. Once you try it, it just might become your go-to comfort food for any occasion. So grab your ingredients and get ready to bake up some serious happiness!
Print
Monterey Chicken Spaghetti: Creamy Baked Pasta with Chicken and Monterey Jack Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This creamy and comforting Monterey Chicken Spaghetti is a delicious casserole combining tender shredded chicken, spaghetti noodles, a cheesy and flavorful sauce, and a hint of spice from Rotel diced tomatoes with green chiles. It’s a perfect weeknight dinner baked to bubbly golden perfection.
Ingredients
Pasta
- 12 oz spaghetti noodles (uncooked)
Chicken & Seasonings
- 2 cups cooked chicken (shredded or cubed – breasts or thighs)
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder (optional, for heat)
Sauce
- 2 tablespoons olive oil or butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel (diced tomatoes with green chiles, drained)
- 1/2 cup sour cream
Cheese
- 2 cups shredded Monterey Jack cheese, divided (1 ½ cups for the sauce, ½ cup for topping)
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool slightly.
- Sauté Aromatics: In a large skillet, heat olive oil or butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, approximately 3–4 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Sauce: Add the cream of chicken soup, drained Rotel diced tomatoes with green chiles, sour cream, smoked paprika, salt, black pepper, and chili powder if using, to the skillet. Stir thoroughly until smooth and heated through, creating a creamy sauce base.
- Add Chicken and Cheese: Stir in the cooked shredded chicken and 1 ½ cups of the shredded Monterey Jack cheese. Mix until the cheese melts completely and the sauce becomes creamy and well combined.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet or transfer everything to a large bowl if your skillet is small. Toss gently to ensure all the spaghetti is evenly coated with the creamy chicken sauce.
- Assemble and Bake: Preheat your oven to 375°F (190°C). Transfer the spaghetti mixture into a greased 9×13-inch casserole dish and spread it out evenly. Top with the remaining ½ cup of Monterey Jack cheese. Bake uncovered for 15–20 minutes until the casserole is bubbly and the cheese topping is lightly golden.
- Garnish and Serve: Remove from oven and sprinkle chopped fresh parsley on top for a fresh, herbaceous touch. Serve hot alongside your favorite side dish or salad for a complete meal.
Notes
- For best results, use freshly shredded Monterey Jack cheese as pre-shredded cheese may contain additives that affect melting.
- Feel free to swap chicken breasts for thighs depending on your preference; thighs provide more moisture.
- Drain the Rotel tomatoes well to avoid excess liquid that can make the casserole watery.
- The chili powder is optional and can be omitted for a milder dish.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
