Monterey Chicken Spaghetti Recipe
Monterey Chicken Spaghetti is a creamy, cheesy pasta dish combining tender, seasoned shredded chicken with spaghetti, Monterey Jack cheese, and a vibrant Tex-Mex inspired sauce. The dish features a rich, velvety sauce made with cream cheese, tomatoes, green chiles, and warm spices, baked with gooey melted cheese and crispy bacon topping. It’s a comforting and flavorful dinner perfect for weeknights or casual gatherings.
- Prep Time: 25 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 Hour 15 Minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
For the Chicken:
- 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
For the Creamy Monterey Sauce:
- 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
For the Spaghetti:
- 12 ounces spaghetti
- 1 tablespoon olive oil (for pasta water)
- Salt, for pasta water
For the Topping & Garnish:
- 2 cups shredded Monterey Jack cheese
- 1/2 cup cooked beef bacon, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
Instructions
- Prepare and season chicken: Pat dry chicken breasts thoroughly. Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl, then rub seasoning evenly over both sides of the chicken.
- Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and let rest 5-10 minutes, then shred or chop into bite-sized pieces.
- Sauté aromatics: In the same skillet, add 1 tablespoon olive oil if needed, reduce heat to medium. Add chopped onion and red bell pepper; sauté 5-7 minutes until softened and translucent.
- Add garlic and spices: Stir in minced garlic, dried oregano, 1/2 teaspoon chili powder, and 1/4 teaspoon ground cumin; cook 1-2 minutes until fragrant without burning.
- Add tomatoes and broth: Pour in undrained diced tomatoes, Rotel with green chiles, and chicken broth. Bring to gentle simmer, scraping browned bits from pan. Simmer 5 minutes to develop flavors and slightly thicken sauce.
- Melt cream cheese and add chiles: Lower heat to low. Add softened cream cheese cubes and undrained mild green chiles. Stir constantly until cream cheese is fully melted and sauce is smooth. Season with salt and pepper to taste. Stir shredded chicken into sauce and keep warm on low heat.
- Cook spaghetti: Bring large pot of generously salted water to rolling boil. Add 1 tablespoon olive oil. Add spaghetti and cook 8-10 minutes until al dente, stirring occasionally. Reserve 1 cup pasta water before draining. Drain spaghetti thoroughly; do not rinse.
- Assemble dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Add drained spaghetti to skillet with chicken sauce (or large mixing bowl if skillet is too small). Toss gently to coat evenly, adding reserved pasta water if needed for desired sauciness.
- Bake with cheese and bacon: Transfer pasta and sauce mixture to prepared baking dish, spreading evenly. Sprinkle shredded Monterey Jack cheese evenly on top, then scatter crumbled beef bacon. Bake 20-25 minutes until cheese is melted, bubbly, and lightly golden. Optionally broil for final 2-3 minutes for crispy topping; watch carefully to avoid burning.
- Rest and garnish: Remove from oven and let rest 5-10 minutes to set. Garnish with fresh chopped cilantro and thinly sliced green onions before serving.
Notes
- You can substitute chicken thighs for breasts; adjust cooking time accordingly.
- Do not rinse pasta after draining to help sauce adhere better.
- Reserve pasta water to adjust sauce consistency if it gets too thick.
- For more heat, add cayenne pepper to chicken seasoning or sauce.
- To make vegetarian, omit chicken and bacon; replace chicken broth with vegetable broth and use beans or mushrooms for added protein.
- Try cheese variations such as a blend of Monterey Jack and sharp cheddar for more depth.
- Leftovers keep 3-4 days refrigerated; reheat gently with splash of broth or milk to restore creaminess.
- Prepping chicken and sauce ahead (1-2 days) can save time on the day of cooking.
- Serve with a fresh green salad and garlic bread or tortillas for a complete meal.
Keywords: Monterey Chicken Spaghetti, creamy chicken pasta, Tex-Mex chicken spaghetti, baked cheesy spaghetti, easy chicken dinner
