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–+ servings
Monterey Chicken Spaghetti

Creamy Monterey Chicken Spaghetti for Ultimate Comfort Cooking

Creamy Monterey Chicken Spaghetti is a cozy dinner dish that features tender chicken and cheesy goodness, perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Spaghetti Can be swapped for any pasta type including gluten-free options.
For the Sauce
  • 1 can Cream of Chicken Soup 10.5 oz; for vegetarian option, consider using cream of mushroom soup.
  • 1 cup Sour Cream Greek yogurt can be a lighter substitution.
  • 1/2 cup Milk Chicken broth also works well for a lighter consistency.
  • 1/2 teaspoon Garlic Powder Fresh minced garlic can elevate the dish further.
  • 1/2 teaspoon Onion Powder Omit if using fresh onion.
For the Chicken
  • 2 cups Cooked Chicken Shredded; rotisserie or canned chicken can save time.
For the Vegetables
  • 1 tablespoon Olive Oil Can be swapped with any cooking oil.
  • 1/2 cup Onion Chopped; shallots can bring a sweeter note.
  • 1/2 cup Bell Pepper Chopped; any color works, or use zucchini.
  • 1/2 cup Mushrooms Sliced; omit for a lighter dish.
For the Cheesy Goodness
  • 1 cup Monterey Jack Cheese Shredded; try Colby Jack or pepper jack for a twist.
  • 1/2 cup Cheddar Cheese Shredded; mozzarella is a great milder alternative.
For Seasoning
  • Salt and Pepper Adjust to taste.
  • Fresh Parsley Chopped, optional for garnish.

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Cook Pasta: Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
  2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for about 5-7 minutes until tender.
  3. Make Sauce: Reduce heat to low, add cream of chicken soup, then stir in sour cream, garlic powder, onion powder, and milk until combined. Heat gently for 2-3 minutes.
  4. Add Chicken & Cheese: Stir in shredded cooked chicken and half of the Monterey Jack cheese. Cook for another 2-3 minutes until cheese melts.
  5. Combine with Pasta: Add the cooked spaghetti to the skillet, tossing gently to coat thoroughly with the creamy sauce.
  6. Bake (Optional): Preheat oven to 350°F (175°C). Transfer to a greased baking dish, sprinkle remaining Monterey Jack and cheddar cheese, and bake for 20-25 minutes.
  7. Serve: Garnish with freshly chopped parsley if desired. Serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

This dish is incredibly customizable and freezer-friendly, allowing for a variety of dietary preferences and easy meal prep.

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