Monterey Chicken Spaghetti

Monterey Chicken Spaghetti is a comforting, cheesy casserole that combines the bold flavors of seasoned chicken, tender spaghetti, and a creamy, Monterey Jack cheese-based sauce. This dish takes inspiration from classic chicken spaghetti recipes but elevates it with the addition of smoky bacon, fresh vegetables, and a savory sauce that binds everything together. It’s a one-pan wonder that’s perfect for busy weeknights, potlucks, or any occasion where you need a hearty, crowd-pleasing meal.

What sets Monterey Chicken Spaghetti apart is its balance of flavors: the creaminess of the sauce, the richness of the cheese, the smokiness of the bacon, and the slight sweetness of sautéed bell peppers and onions. The casserole is topped with more cheese and baked to golden perfection, creating a dish that’s as visually appealing as it is delicious.

Why You’ll Love This Recipe

Monterey Chicken Spaghetti is the ultimate comfort food. It’s easy to make, uses simple ingredients, and packs big flavor in every bite. The creamy sauce is indulgent without being overly heavy, and the combination of bacon, chicken, and vegetables ensures every forkful has a perfect balance of textures and tastes. Plus, it’s a versatile dish—you can customize it by adding different veggies, swapping out cheeses, or even using leftover rotisserie chicken to save time. Whether you’re feeding a family or prepping meals for the week, this recipe is a guaranteed hit.

Preparation Time and Servings:

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour
• Yield: 6 servings
• Serving Size: 1 plate (approximately 1 ½ cups)

Nutritional Information (per serving):

• Calories: 520
• Carbohydrates: 38g
• Protein: 35g
• Fat: 24g
• Fiber: 2g
• Sugar: 4g

Ingredients

For the chicken:

• 2 cups cooked, shredded chicken (about 2 large chicken breasts or 3 thighs)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste

For the sauce:

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 ½ cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese
• ½ tsp smoked paprika
• ½ tsp onion powder
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper

For the casserole:

• 12 oz spaghetti, cooked and drained
• 6 slices bacon, cooked and crumbled
• 1 cup shredded Monterey Jack cheese (for topping)
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. If using raw chicken, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts or thighs with smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Cook the chicken for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Let it rest for 5 minutes before shredding with two forks. Set aside.

Step 2: Cook the Spaghetti

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.

Step 3: Make the Sauce

1. In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and bell peppers, sautéing for 3-4 minutes until softened.
2. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in the chicken broth and heavy cream, ensuring the mixture is smooth and lump-free. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
5. Reduce the heat to low and stir in the shredded Monterey Jack cheese and cheddar cheese until melted and smooth. Add smoked paprika, onion powder, salt, and black pepper. Taste and adjust seasonings as needed.

Step 4: Assemble the Casserole

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, crumbled bacon, and the creamy cheese sauce. Toss everything together until evenly coated. If the mixture seems too thick, add a splash of reserved pasta water to loosen it.
3. Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly and sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.

Step 5: Bake the Casserole

1. Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. For a golden-brown top, broil for an additional 2-3 minutes, keeping a close eye to prevent burning.

Step 6: Garnish and Serve

1. Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley, if desired.
2. Serve hot and enjoy your Monterey Chicken Spaghetti with a side of garlic bread or a fresh green salad.

Ingredient Background

Monterey Jack Cheese

Monterey Jack cheese is a mild, creamy cheese with excellent melting properties, making it ideal for casseroles. It adds a rich, velvety texture to the sauce and complements the smoky flavors of the bacon and chicken.

Spaghetti

Spaghetti serves as the base of this casserole, soaking up the flavorful sauce while maintaining its firm texture. You can substitute with linguine, fettuccine, or even penne for a slightly different feel.

Bacon

Bacon adds a smoky, savory crunch to the dish. Cooking the bacon until crispy ensures the perfect texture and enhances the overall flavor of the casserole.

Heavy Cream

Heavy cream is essential for creating the rich, creamy sauce that binds the casserole together. For a lighter option, you can use half-and-half or even whole milk, though the sauce may be slightly thinner.

Technique Tips

1. Shred Chicken Easily: Use a hand mixer or stand mixer to shred cooked chicken quickly and effortlessly.
2. Cook Pasta Al Dente: Undercook the spaghetti slightly, as it will continue to cook while baking in the casserole.
3. Prevent Lumpy Sauce: Whisk the flour and liquid thoroughly to ensure a smooth sauce. Adding the liquid gradually helps prevent lumps.
4. Customize the Cheese: Feel free to experiment with different cheeses like mozzarella, Gruyère, or pepper jack for added flavor.

Alternative Presentation Ideas

• Individual Servings: Divide the spaghetti mixture into greased ramekins or mini baking dishes for single-serve portions.
• Skillet Style: Instead of baking in a casserole dish, cook and serve the entire dish in a large, oven-safe skillet for a rustic presentation.
• Vegetable-Loaded Version: Double the amount of bell peppers and add other veggies like spinach, zucchini, or mushrooms for a veggie-packed twist.

Additional Tips for Success

• Use freshly shredded cheese for the best texture, as pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
• Let the casserole rest for a few minutes after baking to allow the sauce to thicken and settle.
• To make this dish ahead, assemble the casserole up to the point of baking, then cover and refrigerate for up to 24 hours. Bake just before serving.

Recipe Variations

1. Spicy Monterey Chicken Spaghetti: Add diced jalapeños to the sauce or sprinkle crushed red pepper flakes on top for a spicy kick.
2. Southwest-Style Casserole: Add black beans, corn, and a dash of chili powder for a Tex-Mex twist.
3. Vegetarian Option: Replace the chicken with roasted vegetables like squash or sweet potatoes and use vegetable broth for the sauce.
4. Gluten-Free Version: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freezing: Assemble the casserole but do not bake. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Healthier Twist Ideas

• Use whole wheat or chickpea pasta for added fiber and protein.
• Reduce the amount of cheese and heavy cream for a lighter version.
• Add more vegetables to the casserole to boost its nutritional value.

Serving Suggestions for Events

• Family Dinner: Serve Monterey Chicken Spaghetti with a side of garlic bread and a Caesar salad for a comforting meal.
• Potluck Favorite: Double the recipe and bake in two casserole dishes for a crowd-pleasing dish that’s easy to transport.
• Holiday Gatherings: Pair this casserole with roasted vegetables and a sparkling drink for a festive dinner spread.

Special Equipment

• Large skillet or saucepan for making the sauce
• 9×13-inch baking dish for assembling the casserole
• Whisk for creating a smooth, lump-free sauce

Frequently Asked Questions

1. Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saving option. Simply shred it and use it in place of the cooked chicken in the recipe.

2. Can I substitute the Monterey Jack cheese?
Absolutely. Mozzarella, Colby Jack, or Gruyère are excellent substitutes.

3. How do I prevent the casserole from drying out?
Make sure the sauce is creamy enough to coat the spaghetti before baking. Cover the casserole with foil during baking to retain moisture, removing it in the last few minutes to brown the top.

4. Can I use a different type of pasta?
Yes, penne, linguine, or rotini work well in this dish. Adjust the cooking time accordingly.

5. How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions with a splash of milk to restore creaminess.

Conclusion

Monterey Chicken Spaghetti is the perfect comfort food that combines creamy, cheesy goodness with the savory flavors of chicken, bacon, and vegetables. This versatile dish is easy to customize, feeds a crowd, and delivers bold, satisfying flavors every time. Whether you’re cooking for a weeknight dinner, prepping for a potluck, or indulging in comfort food cravings, this recipe is a guaranteed hit. Try it today and enjoy the ultimate casserole experience!

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