Name: Monterey Chicken Spaghetti
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 12 oz spaghetti; 3 cups cooked chicken, shredded or diced; 2 cups Monterey Jack cheese, shredded; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1/2 cup milk or chicken broth; 1 tsp garlic powder; 1 tsp onion powder; Salt and black pepper to taste; Optional: 1/2 cup diced green chiles; Optional: 1/2 cup cooked bacon, crumbled; Optional: Chopped fresh parsley for garnish

Monterey Chicken Spaghetti is a creamy, cheesy, and satisfying twist on classic pasta night. Loaded with tender chicken, melty Monterey Jack cheese, and a flavorful creamy sauce, it’s baked to bubbly perfection and makes a perfect comfort meal for busy weeknights or cozy weekends.

Why You’ll Love This Recipe

I love this dish because it takes simple ingredients and transforms them into something rich and flavorful. It’s comforting without being too heavy, and the Monterey Jack cheese adds a mild creaminess that pairs beautifully with the chicken and spaghetti. I also like that it’s a great way to use up leftover chicken or pasta. Plus, it makes enough to feed a crowd or give me leftovers for a couple of days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti
Cooked chicken (shredded or diced)
Monterey Jack cheese, shredded
Cream of chicken soup
Sour cream
Milk or chicken broth
Garlic powder
Onion powder
Salt and black pepper
Optional: diced green chiles, cooked bacon, chopped parsley

directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
I cook the spaghetti just until al dente, then drain it and set it aside.
In a large bowl, I combine the cooked chicken, cream of chicken soup, sour cream, milk or broth, garlic powder, onion powder, salt, and pepper. I mix everything until it’s well blended.
I stir in half of the shredded Monterey Jack cheese, then fold in the cooked spaghetti until everything is evenly coated.
I transfer the mixture to the prepared baking dish and sprinkle the remaining cheese evenly over the top.
I bake it uncovered for 25–30 minutes, or until the cheese is melted and the casserole is bubbling around the edges.
If I want a golden cheesy top, I broil it for an extra 2–3 minutes at the end—just keeping an eye so it doesn’t burn.
Before serving, I sometimes sprinkle chopped parsley or crispy bacon on top for extra flavor and texture.

Servings and timing

This recipe serves 6 to 8 people. It takes about 15 minutes to prep, 10 minutes to boil the pasta, and 30 minutes to bake—so I have dinner ready in just under an hour.

Variations

Sometimes I swap in rotisserie chicken to save time, or I use cheddar or pepper jack cheese for a sharper kick. I’ve also added sautéed bell peppers, mushrooms, or spinach for extra veggies. For a little heat, I mix in a spoonful of chipotle or a few dashes of hot sauce. And when I want a heartier bake, I top it with buttered breadcrumbs before baking.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for about 1–2 minutes, or I reheat the entire dish in a 325°F oven covered with foil until warmed through—usually around 20 minutes. If it seems dry, I stir in a splash of milk before reheating to loosen it up.

FAQs

Can I make this ahead of time?

Yes, I often assemble it a day in advance, cover it tightly, and refrigerate it. When I’m ready to bake, I just add 5–10 extra minutes to the cooking time if it’s going straight from the fridge.

Can I freeze Monterey Chicken Spaghetti?

Absolutely. I freeze it before baking by wrapping the dish tightly in foil. It keeps well for up to 2 months. When I’m ready to bake it, I thaw it overnight in the fridge and then bake as directed.

What kind of chicken works best?

I usually use shredded rotisserie chicken, but grilled, roasted, or leftover baked chicken works just as well. I just make sure it’s fully cooked before mixing it in.

Can I use different pasta shapes?

Yes, I’ve made this with penne, rotini, and even fettuccine. I just adjust the boiling time based on the pasta type, making sure not to overcook it.

How can I make it spicier?

To spice it up, I add diced jalapeños, crushed red pepper flakes, or use pepper jack cheese. A spoonful of chipotle in adobo also gives it a smoky heat that I really enjoy.

Conclusion

Monterey Chicken Spaghetti is one of those recipes I reach for when I want something comforting, easy, and satisfying. It’s creamy, cheesy, and endlessly customizable depending on what I have in the fridge. Whether I’m cooking for family or meal-prepping for the week, it never fails to hit the spot.