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Monterey Chicken Spaghetti

Creamy Monterey Chicken Spaghetti in a large skillet topped with sliced green onions and fresh parsley
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A creamy, cheesy pasta dish with tender chicken and rich Monterey Jack cheese sauce. A simple family-friendly dinner ready in 30 minutes.

Ingredients

Scale
  • 12 oz spaghetti
  • 2 boneless, skinless chicken breasts (about 1 lb total)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1.5 cups Monterey Jack cheese, freshly shredded
  • 1 cup cheddar cheese, shredded
  • 1/2 cup red bell pepper, diced small
  • 1/2 cup green onions, sliced
  • Salt and black pepper to taste
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • Fresh parsley for garnish (optional)

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook spaghetti according to package directions until al dente, about 9 to 11 minutes. Reserve 1/2 cup pasta water before draining. Drain and set aside. Begin this step simultaneously with Step 2.
  2. Pat chicken dry and season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook chicken 6 to 7 minutes per side until golden and cooked through to 165 degrees F internal temperature. Remove and rest 5 minutes, then dice.
  3. In the same skillet, melt butter over medium heat. Add garlic and red bell pepper. Cook 2 to 3 minutes, stirring, until fragrant and softened.
  4. Pour in chicken broth and scrape up browned bits from the pan. Simmer 2 minutes.
  5. Reduce heat to medium-low. Stir in heavy cream and simmer 3 to 4 minutes, stirring occasionally, until slightly thickened. Do not boil hard.
  6. Add shredded Monterey Jack and cheddar cheese in small handfuls, stirring between each addition until fully melted and sauce is smooth and glossy.
  7. Add drained spaghetti and diced chicken to the skillet. Toss with tongs until fully coated in the cheese sauce. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  8. Stir in green onions and dried oregano. Taste and adjust seasoning with salt and pepper.
  9. Garnish with fresh parsley if desired and serve immediately for best texture.

Notes

  • Shred cheese fresh from a block for the smoothest, creamiest sauce. Pre-shredded bags contain anti-caking agents that can cause graininess.
  • Start the pasta water and cook the chicken at the same time to keep total time at 30 minutes.
  • For a spicy variation, swap Monterey Jack for Pepper Jack cheese or add a pinch of red pepper flakes to the sauce.
  • Not recommended for freezing. Cream sauces separate when thawed. Store in the fridge up to 3 days.

Nutrition

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