Get ready to transform your weeknight dinner routine with this incredibly creamy and flavorful Monterey Chicken Spaghetti. This dish is the perfect fusion of hearty pasta, tender chicken, and a rich, cheesy sauce with a Tex-Mex flair. It’s a one-pan wonder that delivers restaurant-quality taste with minimal effort, making it an instant family favorite. If you’re looking for a meal that truly satisfies every craving, this is it.
This isn’t just another pasta dish; it’s a full-fledged comfort food experience. We’ve perfected this recipe to ensure it’s not only simple to make but also packed with flavor. The key is the luscious, creamy sauce made with Monterey Jack cheese, which melts beautifully and coats every single strand of spaghetti. Forget boring dinners; this Monterey Chicken Spaghetti is your new go-to for a guaranteed crowd-pleaser.
Why You’ll Love This Monterey Chicken Spaghetti Recipe
- Incredibly Flavorful: The combination of sautéed onions, bell peppers, and a secret blend of spices creates a sauce that’s rich, savory, and completely irresistible.
- Quick and Easy: This recipe is designed for busy weeknights. From start to finish, you can have a gourmet-level meal on the table in under 45 minutes.
- Family-Approved: The cheesy, mild flavor profile is a hit with both kids and adults, making it a perfect choice for a family dinner. For another family-friendly casserole, consider our Doritos Casserole with Chicken.
- Perfect for Meal Prep: This dish tastes even better the next day! It reheats beautifully, making it an excellent option for lunches or make-ahead dinners.
Ingredients You’ll Need
The magic of this Monterey Chicken Spaghetti comes from a handful of simple, yet powerful ingredients. Here’s what you’ll need to gather:
- Spaghetti: The classic choice, but feel free to substitute with fettuccine or penne.
- Chicken: Boneless, skinless chicken breasts, cut into bite-sized pieces for quick cooking.
- Vegetables: Diced yellow onion and red bell pepper form the aromatic base of the sauce.
- Garlic: Freshly minced garlic is essential for a robust flavor.
- Chicken Broth: Provides a savory liquid base for our creamy sauce.
- Heavy Cream: This is the secret to an ultra-rich and luscious sauce.
- Diced Tomatoes with Green Chilies: A can of this Tex-Mex staple adds a gentle heat and tangy flavor.
- Spices: A simple yet effective blend of chili powder, cumin, and smoked paprika.
- Monterey Jack Cheese: The star of the show! Freshly shredded melts best and creates the perfect cheese pull.
- Olive Oil & Butter: For sautéing the chicken and vegetables.
- Fresh Cilantro: For a bright, fresh finish.
Step-by-Step Instructions
Follow these simple steps to create the perfect Monterey Chicken Spaghetti every time.
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve about one cup of the starchy pasta water. This will help thicken the sauce later if needed.
2. Sauté Chicken and Vegetables
While the pasta is cooking, heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through. Remove the chicken from the skillet and set it aside. In the same skillet, add the diced onion and red bell pepper. Sauté for 4-5 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
3. Build the Creamy Sauce
Sprinkle the chili powder, cumin, and smoked paprika over the vegetables and stir to combine. Pour in the chicken broth, heavy cream, and the undrained can of diced tomatoes with green chilies. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. For a different but equally creamy dish, try this Creamy German Goulash.
4. Combine and Melt
Reduce the heat to low and gradually stir in the shredded Monterey Jack cheese until it’s completely melted and the sauce is smooth. Return the cooked chicken to the skillet. Add the drained spaghetti and toss everything together until the pasta is fully coated in the glorious, cheesy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
5. Garnish and Serve
Stir in the fresh cilantro and serve your Monterey Chicken Spaghetti immediately. It pairs wonderfully with a side of crusty bread or a simple green salad. We recommend our Butter Swim Biscuits to soak up every last drop of the sauce.
Tips for the Best Monterey Chicken Spaghetti
- Shred Your Own Cheese: Pre-shredded cheese is often coated with anti-caking agents that can prevent it from melting smoothly. For the creamiest sauce, always buy a block of Monterey Jack and shred it yourself.
- Don’t Overcook the Pasta: Cook the spaghetti just until al dente. It will continue to cook slightly when you add it to the hot sauce.
- Control the Heat: The diced tomatoes with green chilies add a mild spice. If you prefer more heat, you can add a pinch of cayenne pepper or a chopped jalapeño with the onions and bell peppers.
Variations and Substitutions
One of the best things about this recipe is its versatility. Here are a few ideas to make it your own:
- Different Cheeses: Feel free to use a blend of cheeses. Colby Jack, Pepper Jack, or even a sharp cheddar would work well.
- Add More Veggies: Sliced mushrooms, spinach, or corn would be delicious additions. Add them in with the onions and peppers.
- Make it a Bake: For an extra cheesy, bubbly top, transfer the finished pasta to a baking dish, top with more Monterey Jack cheese, and bake at 375°F (190°C) for 15-20 minutes until golden.
Storage and Reheating Instructions
Store any leftover Monterey Chicken Spaghetti in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave in 30-second intervals, stirring in between, until heated through. You can also reheat it on the stovetop over low heat. If the sauce has thickened too much, add a splash of milk or chicken broth to loosen it up.
What to Serve with Monterey Chicken Spaghetti
This dish is a complete meal on its own, but it also pairs wonderfully with a variety of sides. Consider serving it with a fresh green salad with a light vinaigrette, some steamed or sautéed vegetables, or garlic bread for dipping into that amazing sauce.
FAQs About This Recipe
Yes, absolutely! This dish is perfect for meal prep. You can prepare the entire dish, let it cool, and store it in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even more delicious the next day.
Certainly. While spaghetti is classic, this sauce works beautifully with other pasta shapes like fettuccine, penne, or rotini. Just cook according to the package directions.
While you can freeze it, be aware that the texture of cream-based sauces can sometimes change upon thawing. If you choose to freeze it, let it thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of milk or cream to restore the sauce’s consistency.
This recipe has a very mild level of spice from the diced tomatoes with green chilies. It’s generally kid-friendly. If you want to increase the heat, you can add a pinch of cayenne pepper or use a can of ‘hot’ diced tomatoes with green chilies.
For a lighter version, you can substitute heavy cream with half-and-half or evaporated milk. However, for the richest and creamiest sauce, heavy cream is highly recommended.
Enjoy Your New Favorite Pasta Dish!
We are so excited for you to try this Monterey Chicken Spaghetti recipe. It’s a true testament to how simple ingredients can come together to create something truly special. Be sure to leave a comment below to let us know how you liked it, and don’t forget to share your creations with us on Pinterest!
More Delicious Recipes
Monterey Chicken Spaghetti: The Ultimate Weeknight Comfort Food
Ingredients
Equipment
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove chicken and set aside. In the same skillet, add the onion and bell pepper and sauté for 4-5 minutes until softened. Add garlic and cook for 1 more minute.
- Stir in the chili powder, cumin, and smoked paprika. Pour in the chicken broth, heavy cream, and diced tomatoes with green chilies. Bring to a simmer and cook for 5-7 minutes until slightly thickened.
- Reduce heat to low and stir in the shredded Monterey Jack cheese until melted. Return the chicken to the skillet, then add the drained spaghetti. Toss until everything is well coated. If needed, add reserved pasta water to reach desired consistency.
- Stir in the fresh cilantro. Serve immediately.
Notes
Control the Heat: For a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño along with the vegetables.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
