Description
Try this Monterey Chicken Spaghetti—cheesy, creamy, and full of comforting flavor. With tender chicken, zesty tomatoes, and melted Monterey Jack, it’s the perfect weeknight casserole or make-ahead dinner.
Ingredients
12 ounces spaghetti, cooked and drained
3 cups cooked chicken, shredded
1 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 can (10 ounces) diced tomatoes with green chilies, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika
8 ounces cream cheese, softened
1 1/2 cups chicken broth
2 cups shredded Monterey Jack cheese
Optional: chopped parsley or green onions for garnish
Instructions
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Cook spaghetti until al dente, drain, and set aside.
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In a skillet, heat olive oil over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook for 30 seconds.
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Stir in diced tomatoes, salt, pepper, Italian seasoning, and paprika.
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Add cream cheese and stir until melted and smooth.
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Pour in chicken broth and simmer for 2–3 minutes.
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In a large bowl, combine cooked spaghetti, shredded chicken, and half of the cheese. Add the sauce and mix until coated.
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Transfer mixture to a greased 9×13 inch baking dish. Top with remaining cheese.
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Bake at 375°F (190°C) for 20–25 minutes or until bubbly and golden.
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Let rest 5 minutes before serving. Garnish with parsley or green onions.
Notes
Use freshly shredded cheese for best melt.
Drain tomatoes well to prevent excess liquid.
Add veggies like spinach or mushrooms for extra nutrition.
Swap Monterey Jack with pepper jack or cheddar for variation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: DINNER
- Method: Baking
- Cuisine: AMERICAN
Nutrition
- Serving Size: 6–8 servings