Name: Monterey Chicken Spaghetti Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 ounces spaghetti, cooked and drained; 2 cups cooked chicken, shredded or diced; 1 tablespoon olive oil; 1/2 cup diced onion; 1/2 cup diced green bell pepper; 1 (10-ounce) can Rotel tomatoes with green chilies, drained; 1 (10.5-ounce) can cream of chicken soup; 1/2 cup sour cream; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 2 cups shredded Monterey Jack cheese, divided; 1/4 cup chopped fresh parsley or green onions (optional for garnish)

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If you’re searching for the ultimate cheesy, comforting, and flavor-packed pasta bake, look no further than Monterey Chicken Spaghetti. This dish takes everything you love about classic chicken spaghetti and kicks it up a notch with ooey-gooey Monterey Jack cheese, juicy chicken, zesty tomatoes with green chilies, and a rich sauce that ties it all together. It’s pure joy in casserole form—perfect for family gatherings, cozy Sunday suppers, or a weeknight meal that brings everyone to the table (with happy faces and big appetites guaranteed!).

Monterey Chicken Spaghetti Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Monterey Chicken Spaghetti lies in how just a handful of everyday ingredients come together to create a casserole bursting with color, texture, and flavor. Each element plays a special part: cheesy richness, mellow crunch, juicy protein, and a creamy sauce that’s simply irresistible.

Spaghetti (12 ounces): Use regular or thin spaghetti—just cook to al dente so it soaks up the sauce perfectly without turning mushy.
Cooked chicken (2 cups): Shredded or diced rotisserie chicken is a serious time-saver and adds savory depth to every bite.
Olive oil (1 tablespoon): Gives the sautéed vegetables a silky texture and helps them meld into the casserole.
Diced onion (1/2 cup): Adds a subtle sweetness and aromatic base to the dish.
Diced green bell pepper (1/2 cup): Offers crunch and a pop of color, balancing out the rich, creamy sauce.
Rotel tomatoes with green chilies (10 ounces, drained): For a little kick and tang—if you love more spice, choose the hot variety!
Cream of chicken soup (10.5 ounces): Forms the creamy, flavorful backbone of the sauce.
Sour cream (1/2 cup): The secret to extra creaminess and a slight tang that wakes up all the flavors.
Garlic powder (1 teaspoon): A no-fuss way to add savory depth without chopping garlic cloves.
Black pepper (1/2 teaspoon): Just enough to give a gentle warmth and balance the richness.
Shredded Monterey Jack cheese (2 cups, divided): Melty, gooey, and oh-so essential for that golden, cheesy topping.
Chopped fresh parsley or green onions (1/4 cup, optional): For a fresh, colorful garnish that makes the whole dish pop.

How to Make Monterey Chicken Spaghetti

Step 1: Prep the Oven and Baking Dish

Start by preheating your oven to 350°F. This ensures your Monterey Chicken Spaghetti bakes up evenly and has that perfectly melty cheese topping. While the oven heats, lightly grease a 9×13-inch baking dish—this little step helps prevent any sticky mess and makes cleanup a breeze.

Step 2: Sauté the Vegetables

Heat that olive oil in a skillet over medium heat. Toss in your diced onion and green bell pepper, and let them cook for about 4 to 5 minutes. You want them just softened and fragrant—a perfect savory base that will meld beautifully with the cheesy sauce.

Step 3: Combine the Filling

In a large mixing bowl, bring together the cooked spaghetti, shredded chicken, sautéed onion and bell pepper, Rotel tomatoes, cream of chicken soup, sour cream, garlic powder, black pepper, and 1 1/2 cups of the Monterey Jack cheese. Stir it all up until everything is luxuriously coated and even—you’ll see pops of color from the peppers and tomatoes peek through!

Step 4: Fill the Baking Dish

Spoon the creamy, cheesy mixture into your prepared baking dish. Spread it out evenly with a spatula to make sure every portion is loaded with all the good stuff.

Step 5: Cheese on Top

Sprinkle the reserved 1/2 cup of Monterey Jack cheese right over the casserole. This step is what transforms Monterey Chicken Spaghetti into gooey, golden perfection as it bakes.

Step 6: Bake to Bubbling Perfection

Pop the casserole in your preheated oven and bake, uncovered, for 25 to 30 minutes. When it’s ready, you’ll see the top bubbling and gloriously golden—absolute magic! Let it cool for a few minutes out of the oven so it sets slightly and is easy to serve.

How to Serve Monterey Chicken Spaghetti

Garnishes

For a beautiful and flavorful finishing touch, sprinkle freshly chopped parsley or sliced green onions on top right before serving. If you’re feeling bold, a pinch of diced jalapeños or a drizzle of hot sauce will give your Monterey Chicken Spaghetti a zesty kick that guests will love.

Side Dishes

This creamy, hearty spaghetti bake loves the company of fresh, crunchy sides. Serve it with a crisp green salad, buttery garlic bread, or roasted broccoli for a balanced meal. You really can’t go wrong—just have something to mop up any cheesy sauce left on the plate!

Creative Ways to Present

If you want to wow your crowd, serve Monterey Chicken Spaghetti in individual ramekins or mini casserole dishes for a personalized touch. Or, portion it onto plates with a colorful salad and extra garnishes for a restaurant-style presentation at home. For potlucks or casual parties, simply bake and bring the big dish straight to the table—everyone will love to help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Monterey Chicken Spaghetti stores wonderfully! Just transfer any cooled leftovers into an airtight container and refrigerate. It will keep well for up to three days without losing its crave-worthy texture or flavor.

Freezing

This recipe freezes like a dream. Simply assemble the casserole, cover tightly with foil or plastic wrap, and freeze unbaked for up to three months. When you’re ready, thaw it overnight in the fridge, then bake as directed—adding a few extra minutes if it’s still a little cold in the center.

Reheating

To reheat, pop individual portions in the microwave for a quick meal, or warm the whole casserole in a 350°F oven, covered with foil to keep it moist. Add a splash of milk if needed to loosen the sauce a bit. Either way, you’ll have Monterey Chicken Spaghetti that tastes just as satisfying as the day you made it!

FAQs

Can I use a different cheese instead of Monterey Jack?

Absolutely! While Monterey Jack melts beautifully and offers a mild, creamy flavor, you can swap in sharp cheddar, Colby Jack, or even Pepper Jack if you like a bit of heat. Mix and match based on your cheese drawer—just aim for one that melts well.

Is it possible to make Monterey Chicken Spaghetti ahead of time?

Yes, this casserole is a meal-prep superstar. Assemble the entire dish, cover, and refrigerate it overnight. The next day, just bake as directed and enjoy an easy, hot dinner with no fuss.

What can I use instead of Rotel tomatoes?

If you don’t have Rotel on hand, substitute with regular diced tomatoes and add a small can of chopped green chilies or a dash of hot sauce for flavor. The goal is to keep that signature zesty bite in your Monterey Chicken Spaghetti.

How can I make this dish spicier?

For those who love heat, stir in sliced jalapeños, swap the Monterey Jack for Pepper Jack cheese, or use the hot variety of Rotel tomatoes. You can even sprinkle crushed red pepper flakes over the top before baking for an extra kick.

Is there a way to make Monterey Chicken Spaghetti gluten-free?

Certainly! Use your favorite gluten-free spaghetti and sub in a gluten-free cream of chicken soup. Double-check all labels, and you’ll have a delicious gluten-free version that everyone can enjoy.

Final Thoughts

I can’t recommend enough giving Monterey Chicken Spaghetti a spot in your regular dinner rotation. Whether you’re feeding a hungry family or want to treat your friends to something irresistibly creamy, cheesy, and satisfying, this casserole is sure to be a hit. Absolutely nothing beats the comfort of this classic with a spicy twist—grab those ingredients and get ready to dig in!

Monterey Chicken Spaghetti Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy and cheesy goodness of Monterey Chicken Spaghetti, a comforting baked pasta dish that the whole family will love. This recipe combines tender chicken, flavorful vegetables, and gooey Monterey Jack cheese for a satisfying meal.

Ingredients

Scale

Spaghetti:

12 ounces spaghetti, cooked and drained

Chicken Mixture:

2 cups cooked chicken, shredded or diced
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced green bell pepper
1 (10-ounce) can Rotel tomatoes with green chilies, drained
1 (10.5-ounce) can cream of chicken soup
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups shredded Monterey Jack cheese, divided
1/4 cup chopped fresh parsley or green onions (optional for garnish)

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Instructions

Preheat and Prep: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Sauté onion and bell pepper in olive oil until softened.
Mix Ingredients: In a large bowl, combine cooked spaghetti, chicken, sautéed vegetables, Rotel, cream of chicken soup, sour cream, garlic powder, black pepper, and 1 1/2 cups of Monterey Jack cheese.
Bake: Transfer mixture to baking dish, top with remaining cheese, and bake for 25–30 minutes until bubbly and golden.
Garnish and Serve: Garnish with parsley or green onions before serving.