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
Scale
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.
