Monterey Chicken Spaghetti
I make Monterey Chicken Spaghetti whenever I want something creamy, cheesy, and unfussy that will please both kids and adults. This one-pan (with an optional bake) pasta blends shredded chicken, sautéed vegetables, cream of chicken soup, sour cream, and a double-hit of Monterey Jack and cheddar into a comforting weeknight casserole that’s ready in about 30–40 minutes. If you like easy, nostalgic dinners with a rich, melty finish, this is the recipe to keep on rotation. If you like comforting chicken pasta dishes, this reminds me of other warm classics like Avgolemono soup.
Why you’ll love this dish
There are several reasons Monterey Chicken Spaghetti shows up on busy-weeknight menus and potluck tables alike. It’s quick: most of the hands-on work takes 15–20 minutes, and the rest is either a short bake or a simple stovetop finish. It’s budget-friendly: leftover or rotisserie chicken works great, and pantry staples like a can of cream soup keep the sauce velvety without extra fuss. It’s kid-approved: mild cheese and familiar flavors make it an easy win for picky eaters. And it’s flexible: make it lighter with broth instead of milk, turn it vegetarian with beans and extra mushrooms, or spice it up with jalapeños.
"Creamy, nostalgic, and ridiculously easy—this casserole is our go-to when we need comfort and speed. The cheese top browns perfectly in the oven." — a weekday-dinner review
The cooking process explained
Before you get out the skillet, here’s the short version of how this comes together:
- Boil the spaghetti until al dente and drain.
- Sauté onions, bell pepper, and mushrooms until softened.
- Stir in cream of chicken soup, sour cream, milk (or broth) and seasonings to make a smooth sauce.
- Fold in shredded chicken and half the Monterey Jack so it melts into the sauce.
- Toss with the cooked spaghetti. Either serve straight from the skillet or transfer to a baking dish, top with the remaining cheeses, and bake until bubbly and golden.
This overview sets expectations so you can prep any ingredients (like shredding chicken or grating cheese) while the pasta cooks.
What you’ll need
- 2 cups cooked chicken, shredded (about 2 chicken breasts) — rotisserie chicken is a great shortcut
- 8 oz spaghetti (or any pasta of your choice) — use a short pasta if you prefer bites instead of long strands
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped (any color)
- 1/2 cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream (or Greek yogurt for tang and protein)
- 1 cup Monterey Jack cheese, shredded (divided)
- 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)
Notes and substitutions inline:
- For a lighter sauce, swap milk for low-sodium chicken broth and reduce the sour cream to 3/4 cup.
- For gluten-free, use GF pasta.
- If you don’t have cream of chicken soup, see similar creamy crowd-pleasers such as award-winning white chicken chili for inspiration on cream-based swaps.
Directions to follow
- Cook the pasta. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Drain and set aside.
- Sauté the vegetables. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and mushrooms. Sauté 5–7 minutes until softened and lightly browned. Season with a pinch of salt and pepper.
- Make the creamy sauce. Reduce the heat to low. Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and 1/2 cup milk (or broth). Whisk or stir until smooth and warmed through, 2–3 minutes. Taste and adjust seasoning.
- Add chicken and cheese. Fold in the shredded chicken and 1/2 cup of Monterey Jack cheese. Stir until the cheese melts and the chicken is heated through, about 2–3 minutes.
- Combine with pasta. Add the cooked spaghetti to the skillet and toss until every strand is coated in the creamy sauce. If the mixture seems tight or too thick, add a splash more milk or broth to loosen it.
- Optional baking step. Preheat the oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining Monterey Jack and the cheddar. Bake 20–25 minutes until cheese is bubbly and lightly golden.
- Serve. Garnish with chopped fresh parsley and serve warm.
Short, clear action verbs keep each step focused and easy to follow. If you prefer not to bake, the skillet finish is plenty cheesy and quicker.
Best ways to enjoy it
- Pair with a crisp green salad (think lemon vinaigrette) to cut the richness.
- Serve with garlic bread or buttery dinner rolls for extra comfort.
- Offer simple sides like steamed broccoli or roasted Brussels sprouts to add color and texture.
- For a heartier meal, add a side of black beans or a light tomato-cucumber salad.
How to store & freeze
- Refrigerator: Cool leftovers to room temperature within two hours. Store in an airtight container for 3–4 days.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, or microwave in 1-minute intervals, stirring between, until heated through.
- Freezing: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating. If you plan to freeze, skip baking the cheese top; add fresh shredded cheese after thawing and reheat under the broiler briefly to refresh the topping.
- Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Use warm shredded chicken. Cold chicken straight from the fridge can cool the sauce and require longer heating.
- Don’t overcook the pasta. Aim for al dente since it will finish cooking slightly if you bake the dish.
- Avoid a watery sauce: if your mushrooms or peppers release a lot of liquid, let them reduce in the pan before adding the cream soup.
- Cheese tips: Grate your own Monterey Jack and cheddar for the best melt and flavor. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Shortcut: Rotisserie chicken is a perfect time-saver and adds good flavor. You can also poach breasts in broth for extra moistness.
- For extra tang, stir in a squeeze of lemon or a teaspoon of Dijon mustard to brighten the sauce.
For a different comforting chicken casserole, try the baked cream cheese chicken method for another easy weeknight idea.
Recipe variations
- Tex‑Mex Monterey: Fold in a can of diced green chiles and a pinch of cumin. Top with crushed tortilla chips and cilantro.
- Bacon & Caramelized Onion: Add crumbled cooked bacon and caramelized onions for a savory, richer profile.
- Veggie-forward: Double the mushrooms and bell pepper, add zucchini, and omit the chicken for a vegetarian version (or add white beans for protein).
- Lighter swap: Use Greek yogurt instead of sour cream and chicken broth for milk. Bake uncovered only briefly to avoid drying.
- Dairy-free option: Replace cheeses with dairy-free shreds and use a thickened plant-based cream or cashew cream.
- Slow-cooker twist: Layer cooked pasta, sauce, and shredded chicken in a slow cooker and warm on low for 1–2 hours, adding cheese near the end. For inspiration on other baked chicken dishes, see this simple baked cream cheese chicken variation.
Your questions answered
Q: Can I make this ahead?
A: Yes. Prepare through step 5, cool, and refrigerate for up to 24 hours. When ready, reheat on the stovetop with a splash of milk and finish in the oven for a freshly baked top if you like.
Q: Can I use rotisserie chicken or leftover chicken?
A: Absolutely. Rotisserie chicken is ideal — it saves time and adds flavor. Leftover roast or poached chicken also works well.
Q: Is it safe to freeze this casserole?
A: Yes. Freeze before baking for best texture, up to 2 months. Thaw overnight in the refrigerator, then bake until heated through and the cheese is bubbly.
Q: What can I use instead of cream of chicken soup?
A: Make a quick bechamel: melt 2 tablespoons butter, stir in 2 tablespoons flour, whisk in 1 cup chicken broth until thickened, then stir in 1/2 cup milk and a pinch of salt. Fold into the sour cream. This avoids canned soup and controls sodium.
Q: How do I stop the sauce from being too thin after refrigeration?
A: Gently reheat over low heat and stir. Add a tablespoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) if you need to thicken, or simmer to reduce excess liquid.
Conclusion
Monterey Chicken Spaghetti is a dependable, cheesy crowd-pleaser that’s easy to customize and forgiving with leftovers. If you want another take on the classic casserole, check this Monterey Chicken Spaghetti – Plain Chicken for a similar crowd-pleasing version. For more variations and a Southern-inspired spin, read the recipe at Monterey Chicken Spaghetti – New South Charm.
Monterey Chicken Spaghetti
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and mushrooms. Sauté for 5–7 minutes until softened and lightly browned. Season with a pinch of salt and pepper.
- Reduce the heat to low. Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and 1/2 cup milk (or broth). Whisk or stir until smooth and warmed through, for 2–3 minutes. Taste and adjust seasoning.
- Fold in the shredded chicken and 1/2 cup of Monterey Jack cheese. Stir until the cheese melts and the chicken is heated through, about 2–3 minutes.
- Add the cooked spaghetti to the skillet and toss until every strand is coated in the creamy sauce. If the mixture seems tight, add a splash more milk or broth to loosen it.
- Preheat the oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining Monterey Jack and cheddar. Bake for 20–25 minutes until cheese is bubbly and lightly golden.
- Garnish with chopped fresh parsley and serve warm.
