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Ultimate Creamy Monterey Chicken Spaghetti Bake

Discover your new family favorite with this Ultimate Creamy Monterey Chicken Spaghetti Bake. This isn't just any Chicken Spaghetti; it's a rich and comforting casserole packed with tender chicken, sautéed veggies, and a luscious, cheesy sauce made with Monterey Jack. Perfect for a busy weeknight, this easy Monterey Chicken Spaghetti recipe comes together quickly and delivers a truly indulgent meal that everyone will love.
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Course: Casserole, Dinner, Main Course
Cuisine: American
Keyword: cheesy chicken casserole, Chicken Spaghetti, creamy chicken pasta, Monterey Chicken Spaghetti, weeknight dinner
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 465kcal

Ingredients 

  • 2 cups cooked chicken shredded, from about 2 chicken breasts
  • 8 oz spaghetti or your favorite pasta
  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1/2 cup bell pepper chopped, any color
  • 1/2 cup mushrooms sliced
  • 1 can cream of chicken soup 10.5 oz size
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese shredded, divided
  • 1/2 cup cheddar cheese shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup milk or chicken broth for a lighter sauce
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish (optional)

Instructions

  • Cook the spaghetti according to package directions until al dente. Drain thoroughly and set aside for later.
  • Heat the olive oil in a large skillet over medium heat. Sauté the chopped onion, bell pepper, and sliced mushrooms for 5-7 minutes, until they are tender and lightly caramelized.
  • Pour the cream of chicken soup, sour cream, and milk into the skillet with the vegetables. Whisk in the garlic powder and onion powder, then cook for 2-3 minutes, stirring constantly until the sauce is smooth and heated through. Season with salt and pepper to taste.
  • Stir the shredded cooked chicken and 1/2 cup of the Monterey Jack cheese into the sauce. Continue to cook for another 2-3 minutes, allowing the cheese to melt completely into a creamy mixture.
  • Add the drained spaghetti to the skillet. Gently toss everything together until the pasta is fully coated in the rich, creamy chicken sauce.
  • Preheat your oven to 350°F (175°C). Transfer the chicken spaghetti mixture into a greased 9x13-inch baking dish and spread evenly.
  • Sprinkle the remaining 1/2 cup of Monterey Jack cheese and the 1/2 cup of shredded cheddar cheese over the top. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
  • Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley, if desired, before serving hot.

Equipment

  • Large Skillet
  • 9x13-inch Baking Dish
  • Large Pot

Notes

For a spicier kick, add diced jalapeños or red pepper flakes with the vegetables. You can use rotisserie or canned chicken for a convenient shortcut. To make this recipe gluten-free, use your favorite gluten-free pasta and a certified gluten-free cream of chicken soup. When reheating leftovers, add a splash of milk or broth to keep the sauce perfectly creamy.

Nutrition

Calories: 465kcal | Carbohydrates: 35g | Protein: 28g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 850mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 25mg | Calcium: 350mg | Iron: 2.5mg