Can I use a different pasta for this recipe?

Absolutely. While spaghetti is classic, penne, fettuccine, rotini, or even gluten-free pasta all work great in this Monterey chicken spaghetti recipe. Just cook any pasta al dente so it holds up in the sauce.

What can I substitute for the cream of chicken soup?

You can use cream of mushroom soup for a slightly earthier flavor, or make a quick homemade version with butter, flour, chicken broth, and a splash of cream. The recipe is flexible and either option works well.

Why did my sauce turn out dry or clumpy after reheating?

This usually happens when no liquid is added before reheating, or if the heat was too high when melting the cheese into the sauce. Always add a splash of milk or broth when reheating, and add cheese off or at a reduced heat rather than a rolling boil. Stir steadily while the cheese melts for the smoothest results.

Creamy Monterey Chicken Spaghetti Recipe - Cheesy, Easy, and Family-Approved

Name: Monterey Chicken Spaghetti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded (about 2 chicken breasts); 8 oz spaghetti (or any pasta of your choice); 1 tablespoon olive oil; 1/2 cup onion, chopped; 1/2 cup bell pepper, chopped; 1/2 cup mushrooms, sliced; 1 (10.5 oz) can cream of chicken soup; 1 cup sour cream; 1 cup Monterey Jack cheese, shredded; 1/2 cup cheddar cheese, shredded; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1/2 cup milk (or chicken broth for a lighter version); Fresh parsley, chopped (optional, for garnish)

Monterey Chicken Spaghetti

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This Monterey chicken spaghetti is the ultimate comfort food – cheesy, creamy, and packed with tender chicken, sauteed vegetables, and Monterey Jack cheese. A quick and easy dinner ready in 40 minutes.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Chicken Pasta & Rice
Method: Stovetop, Bake (optional)
Cuisine: American

Ingredients

Scale

2 cups cooked chicken, shredded (about 2 chicken breasts)
8 oz spaghetti (or any pasta of your choice)
1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup mushrooms, sliced
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup milk (or chicken broth for a lighter version)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Cook the spaghetti in well-salted boiling water for 8 to 10 minutes, pulling it out 1 minute early for al dente texture. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Saute for 5 to 7 minutes until soft and slightly golden at the edges.
Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2 to 3 minutes over medium heat, stirring until smooth and heated through. Add a splash more milk if the sauce looks too thick.
Mix in the shredded chicken and 1/2 cup of the Monterey Jack cheese. Cook for another 2 to 3 minutes until the cheese is melted and the chicken is warmed through.
Add the drained pasta to the skillet and toss well to coat every strand in the creamy sauce. Taste and adjust salt and pepper as needed.
Optional baking step: Preheat oven to 350 degrees F (175 degrees C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with remaining 1/2 cup Monterey Jack and 1/2 cup cheddar cheese. Bake for 20 to 25 minutes until bubbly and golden on top.
Garnish with fresh chopped parsley and serve warm from the skillet or baking dish.

Notes

Use rotisserie chicken for the quickest prep. Freshly shredded cheese melts much smoother than pre-shredded bag cheese.
The baking step is optional – the dish is delicious served directly from the skillet too. Total time is about 25 to 30 minutes without baking, or 40 minutes with the baked version.
Always add a splash of milk or broth when reheating to bring the creamy sauce back to life. Add cheese off or just below high heat to prevent clumping.

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 450 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg

Find it online: https://www.benefitiany.com/monterey-chicken-spaghetti/