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Monterey Chicken Spaghetti

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A warm, cheesy pasta dish with chicken and vegetables that’s easy to prepare and perfect for family dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (about 2 chicken breasts)
  • 8 oz spaghetti (or any pasta of your choice)
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup mushrooms, sliced
  • 1 (10.5 oz) can cream of chicken soup
  • 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)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook the pasta: Boil the spaghetti according to package instructions. Drain and set aside.
  2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and mushrooms. Sauté for 5–7 minutes until soft and slightly browned.
  3. Make the creamy sauce: Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2–3 minutes until smooth and heated through.
  4. Add chicken and cheese: Mix in cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2–3 minutes until cheese melts and chicken is warmed.
  5. Combine with pasta: Toss the cooked pasta into the skillet with the sauce. Mix well to coat.
  6. Optional baking step: Preheat oven to 350°F (175°C). Transfer pasta mixture to a greased 9×13-inch baking dish. Top with remaining Monterey Jack and cheddar cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
  7. Serve: Garnish with fresh parsley and serve warm.

Notes

For a lighter version, use chicken broth instead of milk, and feel free to add additional vegetables like frozen peas or corn for more color.

Nutrition

Find it online: https://voxrecipes.com/monterey-chicken-spaghetti/