I appreciate how quickly this dish comes together. In about 35 minutes, I have a complete, comforting dinner ready to serve.
I love the combination of juicy seasoned chicken, silky cream sauce, and melted Monterey Jack cheese. The paprika and Italian seasoning add just the right depth of flavor without overpowering the dish.
It is also a one-skillet recipe after boiling the pasta, which makes cleanup much easier. I find it perfect for busy evenings when I still want something homemade and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces spaghetti, cooked al dente 2 boneless, skinless chicken breasts, cut into bite-sized pieces 1 cup shredded Monterey Jack cheese 1 medium yellow onion, finely chopped 3 garlic cloves, minced 1 cup chicken broth 1/2 cup heavy cream 2 tablespoons olive oil 1 tablespoon butter 1 teaspoon paprika 1 teaspoon Italian seasoning Salt and black pepper, to taste Fresh parsley for garnish
Directions
I start by cooking the spaghetti according to the package instructions until al dente. I drain it and set it aside.
In a large skillet, I heat the olive oil over medium heat. I season the chicken pieces with paprika, Italian seasoning, salt, and black pepper. I add the chicken to the skillet and cook for 5 to 7 minutes, until golden brown and fully cooked. Then I remove the chicken and set it aside.
In the same skillet, I melt the butter over medium heat. I add the chopped onion and cook for 3 to 4 minutes until softened. I stir in the minced garlic and cook for about 30 seconds until fragrant.
I pour in the chicken broth and heavy cream, stirring well. I bring the mixture to a gentle simmer, then reduce the heat to low and let it thicken slightly for about 5 minutes.
Next, I add the cooked spaghetti and the chicken back into the skillet. I toss everything together until the pasta is evenly coated in the creamy sauce.
I sprinkle the shredded Monterey Jack cheese evenly over the top. I cover the skillet and let it sit for 2 to 3 minutes, just until the cheese melts beautifully.
I remove it from the heat, garnish with fresh parsley, and serve it warm.
Servings And Timing
Servings: 4
Prep time: about 10 minutes Cook time: about 25 minutes Total time: 35 minutes
Variations
I sometimes add sliced mushrooms or spinach for extra vegetables and texture.
When I want a little heat, I sprinkle in crushed red pepper flakes.
For a smoky twist, I add a small amount of smoked paprika instead of regular paprika.
If I prefer a slightly lighter version, I reduce the heavy cream and replace part of it with additional chicken broth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm it gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. I can also microwave it in short intervals, stirring in between.
I can freeze it for up to 2 months, though I find cream-based sauces are best enjoyed fresh for optimal texture.
FAQs
Can I use a different type of pasta?
Yes, I can substitute penne, fettuccine, or any pasta I have on hand. I just cook it until al dente before adding it to the sauce.
Can I use pre-cooked chicken?
Yes, I can use rotisserie or leftover chicken. I simply skip the browning step and add it when combining with the sauce.
How do I know when the chicken is fully cooked?
I make sure the chicken reaches an internal temperature of 165°F and is no longer pink in the center.
Can I use a different cheese?
Yes, I can substitute mozzarella, provolone, or a mild cheddar if I do not have Monterey Jack.
How can I make the sauce thicker?
If I want a thicker sauce, I let it simmer a few extra minutes or add a small amount of grated cheese directly into the sauce while stirring.
Conclusion
I love how this Monterey Chicken Spaghetti delivers creamy, cheesy comfort in every bite. The tender chicken, rich sauce, and perfectly cooked pasta make it a dependable dinner that I can turn to again and again. Whenever I want something warm and satisfying, this dish never disappoints.
Monterey Chicken Spaghetti: A Comforting, Flavor-Packed Pasta Dish made with tender seasoned chicken, creamy garlic sauce, and melty Monterey Jack cheese. This easy family dinner is rich, hearty, and ready in under an hour.
Author:Ella
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:American
Ingredients
12 ounces spaghetti, cooked al dente
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup shredded Monterey Jack cheese
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions
Cook the spaghetti according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season chicken with paprika, Italian seasoning, salt, and pepper. Cook for 5–7 minutes until golden brown and fully cooked. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and heavy cream. Stir well and bring to a gentle simmer. Reduce heat and allow sauce to thicken slightly, about 5 minutes.
Return cooked spaghetti and chicken to the skillet. Toss until evenly coated in the creamy sauce.
Sprinkle Monterey Jack cheese evenly over the top. Cover and let sit for 2–3 minutes until cheese is melted.
Remove from heat, garnish with fresh parsley, and serve warm.
Notes
For extra richness, add 2 tablespoons cream cheese to the sauce.
Substitute rotisserie chicken to save time.
Add sautéed mushrooms or spinach for extra vegetables.
For a baked version, transfer to a casserole dish and broil for 2–3 minutes until lightly golden on top.
