If you love creamy chicken pasta, this Monterey Chicken Spaghetti is going to be your next go-to comfort meal. It’s rich, cheesy, and packed with savory goodness from shredded chicken, tender spaghetti, and a blend of Monterey Jack and cheddar that melts perfectly into the sauce.
Whether it’s a Sunday family dinner or a quick weeknight meal, this dish delivers all the cozy flavors in one bite.
Table of Contents
Why you’ll love this Monterey Chicken Spaghetti
It’s classic comfort food — cheesy, creamy, and easy to make with everyday ingredients.
- Creamy and cheesy without being heavy
- Ready in under 40 minutes
- Perfect for family dinners or meal prep
- Great way to use leftover chicken
- Kid-approved comfort meal
- Freezer-friendly and reheats beautifully
This recipe takes me back to my early cooking days in Texas. I remember making it for friends after long days on the job site — it was hearty, comforting, and never failed to bring everyone around the table.
Ingredients you’ll need
This recipe blends creamy sauces, colorful veggies, and two kinds of cheese for that signature Monterey melt.
Main Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- ½ cup onion, chopped
- ½ cup bell pepper, chopped
- ½ cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- ½ cup cheddar cheese, shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- ½ cup milk (or chicken broth for a lighter version)
- Fresh parsley, chopped (optional, for garnish)
Optional Add-Ons or Substitutes
- Add diced jalapeños for a mild kick
- Swap sour cream with Greek yogurt for protein
- Use rotisserie chicken for convenience
- Add spinach or broccoli for extra greens
- Substitute penne or rotini for spaghetti
Step-by-step instructions
This Monterey Chicken Spaghetti is all about building creamy layers of flavor — from sautéed vegetables to the bubbling, cheesy topping.
- Cook the Pasta – Boil spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté the Veggies – In a skillet, heat olive oil over medium heat. Add onions, peppers, and mushrooms. Cook 4–5 minutes until soft and fragrant. (This adds the base flavor.)
- Combine the Sauce – In a large bowl, mix the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in cooked vegetables and shredded chicken.
- Add the Cheese – Mix in half the Monterey Jack and cheddar. (Save the rest for topping.)
- Assemble – Combine the cooked pasta with the creamy chicken mixture. Spread into a greased 9×13 baking dish.
- Bake – Top with remaining cheese and bake at 350°F (175°C) for 20–25 minutes until bubbly and golden.
- Garnish and Serve – Sprinkle with fresh parsley before serving.
Quick Reminders:
- Don’t overcook the pasta; it’ll continue baking in the oven.
- Let the dish rest 5 minutes before serving.
- Add a splash more milk if the sauce thickens too much.
- For extra crunch, top with breadcrumbs before baking.
Expert tips for success
Creamy baked pasta is all about timing and balance — here’s how to get it right every time.
- Mix the sauce and pasta while both are warm — it blends better.
- Use freshly shredded cheese for smoother melting.
- Add a spoon of cream cheese for extra richness.
- Use a glass baking dish for even heating.
- Double the recipe — it freezes like a dream.
- For smoky flavor, add a touch of paprika or chipotle powder.
It’s a cozy cousin to my Louisiana Chicken Pasta — creamy, savory, and made for sharing.
Serving suggestions
This dish stands on its own, but it pairs perfectly with bright sides and fresh textures.
- Serve with Arugula Pasta Salad for freshness
- Add garlic bread or cheesy rolls on the side
- Pair with roasted broccoli or green beans
- Enjoy with a simple Caesar salad
- Top with crushed crackers or bacon bits for crunch
For a full Southern-inspired dinner, try it alongside my Honey Dijon Chicken or finish with Pumpkin Whipped Feta as a light, savory appetizer.
Storing and reheating
This creamy pasta stores well and makes great leftovers — it tastes even better the next day.
How to Store It
- Store leftovers in airtight containers.
- Refrigerate up to 4 days.
- Freeze baked portions up to 2 months.
- Let thaw overnight before reheating.
How to Reheat It
- Reheat covered in the oven at 350°F for 10–12 minutes.
- Add a splash of milk to keep it creamy.
- Microwave in 45-second bursts if needed.
- Stir before serving to redistribute sauce.
Even after reheating, that Monterey cheese stays melty and the chicken stays juicy.
Frequently asked Questions
Can I make this ahead of time?
Yes — assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Is this recipe spicy?
No — it’s mild and family-friendly, but you can add cayenne or jalapeños if you like heat.
Can I make it without baking?
Yes — simply heat everything in a skillet until the cheese melts and sauce thickens.
Final thoughts
Monterey Chicken Spaghetti is that perfect middle ground between creamy comfort and easy weeknight cooking. It’s a crowd-pleasing dish that feels indulgent but still wholesome enough for everyday meals.
- Keep the sauce creamy, not too thick.
- Use a mix of cheeses for depth.
- Don’t skip the fresh parsley — it brightens everything.
This recipe brings home the warmth of a Southern kitchen — simple, hearty, and made with love in every bite.
Creamy Monterey Chicken Spaghetti
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Boil spaghetti until al dente, drain and set aside.
- Heat olive oil in a skillet and sauté onion, bell pepper, and mushrooms until soft.
- In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Add cooked vegetables and shredded chicken.
- Stir in half the Monterey Jack and cheddar cheese.
- Combine spaghetti with the creamy chicken mixture and spread into a greased 9×13 baking dish.
- Top with remaining cheese and bake for 20–25 minutes until bubbly and golden.
- Garnish with fresh parsley if desired before serving.
Nutrition
Notes
- Let bake rest before serving.
- Use freshly shredded cheese for best melt.
