Name: Monterey Chicken Spaghetti Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Tex-Mex
Ingredients: 2 large boneless, skinless chicken breasts (1.5 – 2 lbs); 2 tablespoons olive oil; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, finely chopped; 1 (14.5-ounce) can diced tomatoes, undrained; 1 (10-ounce) can Rotel diced tomatoes with green chiles, undrained; 1 cup chicken broth; 4 ounces cream cheese, softened and cubed; 1 (4-ounce) can mild green chiles, undrained; 1 teaspoon dried oregano; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; Salt and freshly ground black pepper, to taste; 12 ounces spaghetti; 1 tablespoon olive oil (for pasta water); Salt, for pasta water; 2 cups shredded Monterey Jack cheese; 1/2 cup cooked beef bacon, crumbled; 1/4 cup fresh cilantro, chopped; 2 green onions, thinly sliced

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Introduction

Monterey Chicken Spaghetti is a creamy, cheesy pasta dish that combines tender, seasoned chicken with spaghetti and Monterey Jack cheese for a flavorful Tex-Mex inspired meal. It’s comforting, easy to prepare, and perfect for family dinners or casual gatherings.

A white plate holds a serving of spaghetti pasta forming the base layer with a smooth, slightly shiny texture and pale yellow color. On top of the pasta, there are several pieces of cooked chicken breast, cut into small strips, showing a light golden brown sear with visible seasoning and herbs. Scattered around and on the chicken are thin slices of sautéed garlic with a soft golden brown hue, along with bits of fresh green parsley sprinkled evenly over the dish, adding a fresh contrast. The visible seasoning of black pepper gives a speckled look across the chicken and pasta. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts (1.5 – 2 lbs)
2 tablespoons olive oil (for chicken)
1 teaspoon chili powder (for chicken)
1/2 teaspoon ground cumin (for chicken)
1/2 teaspoon smoked paprika (for chicken)
1/4 teaspoon garlic powder (for chicken)
1/4 teaspoon onion powder (for chicken)
Salt and freshly ground black pepper, to taste (for chicken)
1 tablespoon olive oil (for sauce)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, finely chopped
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can Rotel diced tomatoes with green chiles, undrained
1 cup chicken broth
4 ounces cream cheese, softened and cubed
1 (4-ounce) can mild green chiles, undrained
1 teaspoon dried oregano
1/2 teaspoon chili powder (for sauce)
1/4 teaspoon ground cumin (for sauce)
Salt and freshly ground black pepper, to taste (for sauce)
12 ounces spaghetti
1 tablespoon olive oil (for pasta water)
Salt, for pasta water
2 cups shredded Monterey Jack cheese
1/2 cup cooked bacon, crumbled
1/4 cup fresh cilantro, chopped
2 green onions, thinly sliced

Instructions

Step 1: Pat chicken breasts dry. In a small bowl, mix 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt, and pepper. Season chicken evenly. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 5–7 minutes per side until golden brown and cooked through (165°F/74°C). Remove and let rest 5–10 minutes, then shred or chop. Set aside.
Step 2: In the same skillet, add 1 tbsp olive oil if needed. Sauté chopped onion and red bell pepper for 5–7 minutes until softened. Stir in minced garlic, 1 tsp dried oregano, 1/2 tsp chili powder, and 1/4 tsp ground cumin; cook 1–2 minutes until fragrant.
Step 3: Add undrained diced tomatoes, undrained Rotel tomatoes with green chiles, and chicken broth. Bring to a gentle simmer, scraping up browned bits from the pan. Simmer 5 minutes to blend flavors.
Step 4: Lower heat. Stir in softened cream cheese cubes and undrained mild green chiles. Continue stirring until cream cheese melts and sauce is smooth. Adjust salt and pepper to taste. Add shredded chicken, keep warm on low heat.
Step 5: Bring a large pot of salted water to boil. Add 1 tbsp olive oil. Cook spaghetti until al dente (8–10 minutes). Reserve 1 cup pasta water, then drain (do not rinse).
Step 6: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Toss drained spaghetti into skillet with sauce and chicken (or combine in a large bowl). Add reserved pasta water if needed for desired sauce consistency. Transfer mixture to prepared dish. Top with Monterey Jack cheese and crumbled bacon. Bake 20–25 minutes until cheese is melted and bubbly. Optionally, broil 2–3 minutes for a crispier top, watching carefully.
Step 7: Let dish rest 5–10 minutes. Garnish with chopped cilantro and sliced green onions before serving.

Tips & Variations

Use chicken thighs instead of breasts for juicier, richer flavor and adjust cooking time accordingly.
Add a pinch of cayenne pepper to the seasoning for extra heat, or omit the green chiles for milder flavor.
Try mixing Monterey Jack with sharp cheddar or Colby cheese for a different flavor profile.
For a vegetarian version, substitute chicken and bacon with black beans or sautéed mushrooms and use vegetable broth.
Leftover pasta water is great for loosening the sauce if it thickens too much during baking.
Incorporate extra vegetables like sautéed mushrooms or spinach for added nutrition and texture.

Storage

Store leftover Monterey Chicken Spaghetti in an airtight container in the refrigerator for 3–4 days. To reheat, microwave individual portions until heated through or warm in a covered baking dish at 300°F (150°C). Add a splash of chicken broth or milk during reheating if the sauce thickens too much.

How to Serve

A white plate holds a bed of yellow spaghetti noodles that are glossy and slightly twisted. On top sit several pieces of tender, golden-brown grilled chicken with a light pepper seasoning. Mixed in and over the chicken are chunks of soft, red tomatoes and bits of fresh, bright green parsley sprinkled around. The dish is vibrant with a mix of textures from the smooth pasta to the tender chicken and juicy tomatoes, all contrasting against the clean white of the plate with a white marbled texture in the soft-focus background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Monterey Chicken Spaghetti ahead of time?

Yes, you can prepare the chicken and sauce 1–2 days in advance, storing them separately in the fridge. When ready, warm the sauce, cook spaghetti fresh, combine, and bake as directed.

What can I use if I don’t have Rotel diced tomatoes with green chiles?

If you don’t have Rotel, use regular diced tomatoes combined with a small can of mild chopped green chiles to achieve similar flavor.