why make this recipe
Monterey Chicken Spaghetti is a comforting and tasty dish that the whole family will enjoy. It combines the favorites of creamy cheese, tender chicken, and flavorful spices, making it a perfect meal for busy weeknights or cozy weekends. Plus, it’s easy to prepare and can be made ahead of time, allowing you to spend more quality time with loved ones.
how to make Monterey Chicken Spaghetti
Ingredients
- 12 oz spaghetti
- 2 cups cooked chicken breast, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the spaghetti according to package instructions. Once done, drain and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the shredded chicken, diced tomatoes with green chilies, smoked paprika, salt, and black pepper. Cook for 2-3 minutes until everything is heated through.
- In a large bowl, combine the cooked spaghetti, chicken mixture, sour cream, milk, half of the Monterey Jack cheese, and half of the cheddar cheese. Mix everything well.
- Transfer the mixture to the prepared baking dish. Top it with the remaining cheeses and sliced green onions.
- Bake for 20 minutes or until the cheese is melted and bubbly. Serve hot and enjoy!
how to serve Monterey Chicken Spaghetti
Monterey Chicken Spaghetti is best served warm. You can garnish it with additional sliced green onions or even sprinkle some extra cheese on top for added flavor. Pair it with a simple side salad or garlic bread for a complete meal.
how to store Monterey Chicken Spaghetti
To store leftovers, let the dish cool down completely, then cover it with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for about 3-4 days. You can also freeze it for up to 2 months. When reheating, make sure to heat it thoroughly until it’s hot all the way through.
tips to make Monterey Chicken Spaghetti
- For added flavor, try using rotisserie chicken; it saves time and adds a delicious taste.
- Adjust the level of spice by using mild or hot diced tomatoes with green chilies.
- Feel free to add vegetables, like bell peppers or spinach, into the mix for extra nutrients.
variation
You can customize this recipe by substituting different types of cheese, such as pepper jack for a spicy kick or mozzarella for a milder flavor. Additionally, try swapping chicken for shredded turkey or even cooked sausage for a different taste experience.
FAQs
Can I use other types of pasta?
Yes, you can use other types of pasta, such as penne or fusilli, if you prefer!
Is Monterey Chicken Spaghetti suitable for meal prep?
Absolutely! This dish stores well and can be made ahead of time, making it great for meal prep.
Can I make this recipe vegetarian?
Yes, you can make it vegetarian by omitting the chicken and adding your favorite vegetables, such as zucchini or mushrooms, to the mix.
Monterey Chicken Spaghetti
Ingredients
Pasta and Chicken
- 12 oz spaghetti Cook according to package instructions.
- 2 cups cooked chicken breast, shredded Rotisserie chicken can be used for added flavor.
Cheese
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
Sauce and Seasoning
- 1 can diced tomatoes with green chilies, drained Adjust spice level based on preference.
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the spaghetti according to package instructions. Once done, drain and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the shredded chicken, diced tomatoes with green chilies, smoked paprika, salt, and black pepper. Cook for 2-3 minutes until everything is heated through.
- In a large bowl, combine the cooked spaghetti, chicken mixture, sour cream, milk, half of the Monterey Jack cheese, and half of the cheddar cheese. Mix everything well.
Baking
- Transfer the mixture to the prepared baking dish. Top it with the remaining cheeses and sliced green onions.
- Bake for 20 minutes or until the cheese is melted and bubbly.
