Monterey Chicken Spaghetti
Creamy Monterey Chicken Spaghetti recipe Cheesy flavorful comfort food Easy dinner
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Pasta
- Cuisine: American
Ingredients
Scale
- 1 pound spaghetti
- 2 cups cooked chicken breast, shredded or diced
- 2 cups Monterey Jack cheese, shredded
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chiles (Rotel), undrained
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook the spaghetti according to package directions until al dente. Drain well.
- In a large skillet or Dutch oven, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in cream of mushroom soup, cream of chicken soup, diced tomatoes and green chiles (Rotel), and chicken broth. Season with salt, pepper, garlic powder, and onion powder. Bring to a simmer, stirring occasionally.
- Add the cooked spaghetti and shredded chicken to the sauce. Toss to coat evenly.
- Pour the spaghetti mixture into the prepared baking dish. Sprinkle generously with shredded Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the spaghetti is heated through.
- Let the spaghetti rest for a few minutes before serving. This allows the cheese to set slightly and prevents it from being too runny.
Notes
Craving a dish that’s both comforting and bursting with flavor? This Monterey Chicken Spaghetti recipe is your answer! Tender chicken, al dente spaghetti, a luscious cream sauce, and that signature Monterey Jack cheese pull – all in one glorious bite.