Monterey Chicken Spaghetti: A Delicious and Easy Recipe

Monterey Chicken Spaghetti: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender, juicy chicken breast, smothered in a creamy, cheesy sauce, all nestled atop a bed of perfectly cooked spaghetti. This isn’t just dinner; it’s an experience.

While the exact origins of Monterey Chicken Spaghetti are shrouded in a bit of mystery, its popularity is undeniable. It’s a dish that seems to have organically evolved in home kitchens across America, blending the comforting familiarity of spaghetti with the bold flavors of Monterey Jack cheese, bacon, and barbecue sauce. Think of it as a delicious fusion of Italian-American comfort food with a touch of Southwestern flair.

What makes this dish so irresistible? It’s the symphony of flavors and textures! The savory chicken, the smoky bacon, the tangy barbecue sauce, and the creamy, melted cheese all come together in perfect harmony. Plus, it’s incredibly easy to make, making it a weeknight dinner champion. People love it because it’s a crowd-pleaser, satisfying, and surprisingly versatile. Whether you’re feeding a family of four or hosting a casual get-together, Monterey Chicken Spaghetti is always a hit. So, grab your apron, and let’s get cooking!

Ingredients:

• 1 pound spaghetti
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) package cream cheese, softened
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts, cooked and cubed
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup cooked bacon, crumbled (optional)
• Fresh parsley, chopped (for garnish)

Preparing the Chicken and Vegetables:

1. First things first, let’s get that chicken cooked! You can bake it, grill it, or even poach it – whatever works best for you. I usually bake mine at 375°F (190°C) for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Make sure to season it with a little salt and pepper before cooking. Once it’s cooked, let it cool slightly and then cube it into bite-sized pieces. Set aside for later.
2. Now, let’s tackle the veggies. Grab your large onion and give it a good chop. You want the pieces to be small enough to cook evenly and blend well into the sauce.
3. Next up, mince those garlic cloves. I love using a garlic press, but you can also finely chop them with a knife. The key is to get them nice and small so their flavor really infuses the sauce.
4. Time for the bell peppers! Remove the seeds and membranes from both the red and green bell peppers, and then chop them into similarly sized pieces as the onion. Consistency is key for even cooking and a nice presentation.

Making the Creamy Sauce:

1. Grab a large skillet or Dutch oven and heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Stir occasionally to prevent it from burning.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Now, toss in the chopped red and green bell peppers. Cook them until they’re tender-crisp, about 5-7 minutes. Again, stir occasionally to ensure even cooking.
4. Reduce the heat to low and add the condensed cream of mushroom soup and cream of chicken soup to the skillet. Stir well to combine everything.
5. Add the softened cream cheese to the mixture. This is where the sauce gets its creamy, decadent texture. Stir continuously until the cream cheese is completely melted and incorporated into the sauce. This might take a few minutes, so be patient and keep stirring!
6. Pour in the can of diced tomatoes and green chilies (Rotel), undrained. This adds a little bit of heat and a burst of flavor to the sauce. Stir to combine.
7. Add the milk to thin out the sauce to your desired consistency. Start with 1/2 cup and add more if needed. You want the sauce to be thick enough to coat the spaghetti, but not too thick that it’s gloppy.
8. Season the sauce with garlic powder, onion powder, and black pepper. Give it a good stir and taste it. Adjust the seasonings as needed. You might want to add a pinch of salt, but be careful because the soups and cream cheese already contain salt.

Cooking the Spaghetti and Assembling the Dish:

1. While you’re working on the sauce, cook the spaghetti according to the package directions. I like to cook mine al dente, which means it’s still slightly firm to the bite. This prevents it from becoming mushy when it’s mixed with the sauce.
2. Once the spaghetti is cooked, drain it well. You don’t want any excess water diluting the sauce.
3. Add the cooked and cubed chicken to the creamy sauce. Stir to coat the chicken evenly.
4. Add the drained spaghetti to the skillet with the sauce and chicken. Toss everything together until the spaghetti is completely coated in the sauce. Make sure every strand is covered in that delicious creamy goodness!
5. Remove the skillet from the heat and stir in about 3/4 cup of the shredded Monterey Jack cheese. This will melt into the sauce and make it even creamier and cheesier.

Baking (Optional) or Serving:

At this point, you have two options: you can either bake the spaghetti for a bubbly, cheesy topping, or you can serve it immediately.

Baking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Pour the spaghetti mixture into a greased 9×13 inch baking dish.
3. Sprinkle the remaining 1/4 cup of shredded Monterey Jack cheese over the top.
4. If you’re using bacon, sprinkle the crumbled cooked bacon over the cheese.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the spaghetti is heated through.
6. Let it cool for a few minutes before serving.

Serving Instructions (Without Baking):

1. If you’re not baking the spaghetti, simply serve it directly from the skillet.
2. Spoon the spaghetti into bowls and garnish with fresh chopped parsley.
3. If you’re using bacon, sprinkle the crumbled cooked bacon over the top.

Enjoy your delicious Monterey Chicken Spaghetti! It’s a crowd-pleaser that’s perfect for weeknight dinners or potlucks. You can customize it to your liking by adding different vegetables, cheeses, or spices. Don’t be afraid to experiment and make it your own!

Conclusion:

This Monterey Chicken Spaghetti isn’t just another pasta dish; it’s a flavor explosion waiting to happen in your kitchen! From the creamy, cheesy sauce to the tender chicken and perfectly cooked spaghetti, every bite is a comforting and satisfying experience. I truly believe this recipe is a must-try because it’s incredibly easy to make, uses readily available ingredients, and delivers restaurant-quality results without the restaurant price tag. It’s the perfect weeknight meal that the whole family will adore, and it’s impressive enough to serve to guests. But the best part? It’s incredibly versatile! Looking for serving suggestions? I love to serve this Monterey Chicken Spaghetti with a side of garlic bread to soak up all that delicious sauce. A simple green salad with a light vinaigrette also complements the richness of the pasta beautifully. For a heartier meal, consider adding some steamed broccoli or roasted asparagus. And don’t be afraid to experiment with variations! If you’re a fan of spice, add a pinch of red pepper flakes to the sauce or use pepper jack cheese instead of Monterey Jack. Want to sneak in some extra veggies? Sauté some diced bell peppers, onions, or mushrooms along with the chicken. For a lighter version, use whole wheat spaghetti and reduced-fat cream cheese. You could even swap out the chicken for shrimp or sausage for a completely different flavor profile. The possibilities are truly endless! I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and exciting, familiar yet unique. The combination of creamy sauce, savory chicken, and perfectly cooked pasta is simply irresistible. This Monterey Chicken Spaghetti is a guaranteed crowd-pleaser, whether you’re feeding a family of four or hosting a dinner party. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece! I promise you won’t be disappointed. And once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any modifications? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. I’m so excited for you to try this recipe and discover your new favorite way to enjoy spaghetti. Happy cooking! I can’t wait to see your creations and hear all about your Monterey Chicken Spaghetti adventures! Don’t forget to rate the recipe after you’ve made it! Your rating helps others discover this delicious dish. And remember, cooking should be fun and enjoyable, so relax, experiment, and most importantly, have a great time in the kitchen! Print