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Delicious Monterey Chicken Spaghetti served with fresh herbs and vegetables.

Monterey Chicken Spaghetti

A creamy, cheesy one-pan pasta dish featuring shredded chicken, sautéed vegetables, and a flavorful sauce topped with melted cheeses, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 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
Vegetables
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped Any color
  • 1/2 cup mushrooms, sliced
Sauce Ingredients
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup sour cream Greek yogurt can be used 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
  • 1/2 cup milk Can substitute with chicken broth for a lighter version
Optional Garnish
  • 1 tablespoon fresh parsley, chopped Optional, for garnish

Method
 

Cooking the Pasta
  1. 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.
Sautéing the Vegetables
  1. 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.
Making the Creamy Sauce
  1. 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.
Adding Chicken and Cheese
  1. 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.
Combining with Pasta
  1. 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.
Optional Baking Step
  1. 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.
Serving
  1. Garnish with chopped fresh parsley and serve warm.

Notes

For lighter sauce, swap milk for low-sodium chicken broth and reduce the sour cream. For gluten-free, use GF pasta. If you don’t have cream of chicken soup, consider alternatives like bechamel.