Delicious Monterey Chicken Spaghetti Recipe for Easy Dinners

Craving a warm, hearty meal that’s packed with bold flavors? Look no further than this Monterey Chicken Spaghetti!

This creamy, cheesy casserole combines tender chicken, perfectly cooked spaghetti, and a medley of flavors like smoky barbecue sauce, , and melted Monterey Jack cheese. It’s a family-friendly dinner that’s easy to whip up and sure to be a hit at the table.

Kitchen Equipment Needed

• Large pot
• Mixing bowl
• 9×13-inch baking dish
• Cheese grater
• Aluminum foil

Ingredients Overview

This dish is made with pantry staples and simple ingredients that pack a flavorful punch:

• Chicken: Cooked and shredded, it forms the protein base of the dish.
• Spaghetti: The foundation that ties everything together.
• Cheese: Monterey Jack cheese adds a mild, creamy melt.
• Barbecue Sauce: Provides a smoky-sweet flavor that complements the chicken.

Ingredients

• 12 oz spaghetti
• 2 cups cooked and shredded chicken
• 1 cup barbecue sauce
• ½ cup sour cream
• 1½ cups shredded Monterey Jack cheese
• 4 slices cooked and crumbled
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (optional garnish)

Step-by-Step Instructions

1. Cook the Spaghetti

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

2. Prepare the Sauce

2. In a large mixing bowl, combine the shredded chicken, barbecue sauce, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

3. Assemble the Casserole

3. Add the cooked spaghetti to the chicken mixture and toss until the spaghetti is evenly coated.
4. Transfer the mixture to a greased 9×13-inch baking dish.

4. Add Toppings

5. Sprinkle the shredded Monterey Jack cheese evenly over the top.
6. Scatter the crumbled over the cheese layer.

5. Bake

7. Cover the dish with aluminum foil and bake at 375°F (190°C) for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

6. Serve

9. Let the casserole cool for a few minutes before garnishing with fresh parsley (if desired). Serve warm and enjoy!

Recipe Tips

• Shortcut Tip: Use rotisserie chicken for quick prep.
• Pasta Variations: Swap spaghetti for fettuccine, penne, or any pasta you prefer.
• Cheese Options: Try cheddar or a blend of Monterey Jack and mozzarella for a different flavor.

What to Serve With This Recipe

• Salads: A crisp garden salad or Caesar salad pairs perfectly.
• Veggies: Roasted asparagus, steamed broccoli, or sautéed green beans are excellent sides.
• Bread: Garlic bread or dinner rolls are great for soaking up the cheesy sauce.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes! Assemble the casserole and refrigerate for up to 24 hours. Bake as directed, adding 5-10 extra minutes to the cooking time.

Can I freeze leftovers?
Absolutely. Store in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave.

Is there a way to make it lighter?
Use reduced-fat sour cream, lean chicken, and to cut down on calories without compromising flavor.

Serving Suggestions

This Monterey Chicken Spaghetti is perfect for weeknight dinners, potlucks, or gatherings. Pair it with a crisp white wine or refreshing iced tea for a complete meal.

With its creamy sauce, smoky barbecue flavor, and cheesy goodness, this recipe is sure to become a new favorite in your dinner rotation!

Chicken Spaghetti!

Craving a warm, hearty meal that’s packed with bold flavors? Look no further than this Monterey Chicken Spaghetti!

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Equipment

• Large pot
• Mixing bowl
• 9x13-inch baking dish
• Cheese grater
• Aluminum foil

Ingredients

  

• 12 oz spaghetti
• 2 cups cooked and shredded chicken
• 1 cup barbecue sauce
• ½ cup sour cream
• 1½ cups shredded Monterey Jack cheese
• 4 slices cooked and crumbled
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley optional garnish

Instructions

 

• Cook the Spaghetti
• Cook the spaghetti according to package instructions until al dente. Drain and set aside.
• Prepare the Sauce
• In a large mixing bowl, combine the shredded chicken, barbecue sauce, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
• Assemble the Casserole
• Add the cooked spaghetti to the chicken mixture and toss until the spaghetti is evenly coated.
• Transfer the mixture to a greased 9x13-inch baking dish.
• Add Toppings
• Sprinkle the shredded Monterey Jack cheese evenly over the top.
• Scatter the crumbled over the cheese layer.
• Bake
• Cover the dish with aluminum foil and bake at 375°F (190°C) for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• Serve
• Let the casserole cool for a few minutes before garnishing with fresh parsley (if desired). Serve warm and enjoy!