Monterey Chicken Spaghetti Recipe

Introduction

Monterey Chicken Spaghetti is a creamy, cheesy pasta dish that combines tender chicken, melted cheese, and fresh spinach for a comforting dinner. It’s an easy one-pan meal that brings together delicious flavors and satisfying textures in every bite.

Ingredients

• 12 ounces spaghetti
• 3 boneless skinless chicken breasts (about 1 ½ pounds total)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon garlic, minced
• ½ teaspoon crushed red pepper flakes (optional)
• 1 cup (252 g) chicken broth
• 1 cup (230 g) sour cream
• 2 cans (10.5 ounces each) cream of chicken soup
• 3 cups (339 g) Monterey Jack cheese, shredded, divided
• 1 cup (113 g) sharp cheddar cheese, shredded
• 1 container (5 ounces) fresh baby spinach
• 1 cup crispy fried onions (like French’s or homemade)
• Salt, to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Drain and set aside.
2. Step 2: Season both sides of the chicken breasts with smoked paprika, garlic powder, kosher salt, and black pepper.
3. Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side, until golden and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and cover to keep warm.
4. Step 4: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Stir in minced garlic and crushed red pepper flakes, cooking for about 30 seconds until fragrant.
5. Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a spatula.
6. Step 6: Stir in the sour cream and cream of chicken soup, whisking until the sauce is smooth and combined. Let it come to a gentle simmer, stirring occasionally.
7. Step 7: Add 2 cups of the Monterey Jack cheese and all the sharp cheddar cheese to the sauce. Stir continuously until the cheese melts and the sauce is smooth.
8. Step 8: Add the fresh baby spinach and stir until wilted, about 1 to 2 minutes.
9. Step 9: Add the cooked spaghetti to the sauce and toss well to coat the noodles evenly.
10. Step 10: Place the cooked chicken breasts on top of the spaghetti. Sprinkle the remaining Monterey Jack cheese over the chicken.
11. Step 11: Top with crispy fried onions. Broil on low for 2 minutes until the cheese is melted and bubbly and the onions are crispy.
12. Step 12: Let the dish rest for 5 minutes before serving.

Tips & Variations

• For extra flavor, marinate the chicken breasts for 30 minutes in olive oil and spices before cooking.
• Use fresh mozzarella in place of Monterey Jack for a different cheesy texture.
• Add mushrooms or bell peppers when sautéing garlic for added vegetables.
• Use gluten-free spaghetti if a gluten-free option is needed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to maintain creaminess. Crispy onions are best added fresh when reheating to keep their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape like penne, rotini, or fettuccine can be used if you prefer. Just adjust the cooking time according to the package instructions.

Can I prepare this dish in advance?

You can prepare the sauce and cook the chicken ahead of time, then combine with freshly cooked pasta when ready to serve. However, baking with crispy onions is best done just before serving to maintain texture.

Monterey Chicken Spaghetti Recipe

Print Recipe

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4.5 from 64 reviews

Monterey Chicken Spaghetti is a creamy, cheesy pasta dish featuring tender seasoned chicken breasts, a rich sauce made from chicken broth, sour cream, and cream of chicken soup, combined with Monterey Jack and sharp cheddar cheeses. Baby spinach adds a fresh touch, and crispy fried onions on top provide a delightful crunch. This hearty, comforting meal is perfect for family dinners and easy to prepare on the stovetop with a final broil to melt the cheese and crisp the onions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces spaghetti

Chicken and Seasoning

• 3 boneless skinless chicken breasts (about 1 ½ pounds total)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons extra virgin olive oil, divided

Sauce

• 1 teaspoon garlic, minced
• ½ teaspoon crushed red pepper flakes (optional)
• 1 cup (252 g) chicken broth
• 1 cup (230 g) sour cream
• 2 cans (10.5 ounces each) cream of chicken soup
• 3 cups (339 g) Monterey Jack cheese, shredded, divided
• 1 cup (113 g) sharp cheddar cheese, shredded
• 1 container (5 ounces) fresh baby spinach
• 1 cup crispy fried onions (like French’s or homemade)
• Salt, to taste

Instructions

1. Boil Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Drain and set aside.
2. Season Chicken: Season both sides of the chicken breasts evenly with smoked paprika, garlic powder, kosher salt, and black pepper.
3. Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook about 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove chicken from skillet, place on a plate, and cover to keep warm.
4. Sauté Garlic and Red Pepper Flakes: Reduce skillet heat to medium. Add remaining 1 tablespoon olive oil, then stir in minced garlic and optional crushed red pepper flakes. Cook for 30 seconds until fragrant.
5. Add Chicken Broth: Slowly pour in the chicken broth, using a spatula to scrape up any browned bits from the bottom of the pan to incorporate all flavors.
6. Mix in Sour Cream and Cream of Chicken Soup: Add sour cream and cream of chicken soup to the skillet. Whisk thoroughly until the sauce is smooth and combined. Bring to a gentle simmer, stirring occasionally to prevent sticking.
7. Incorporate Cheeses: Stir in 2 cups of Monterey Jack cheese and all the sharp cheddar cheese. Continue stirring until cheeses are fully melted and the sauce is creamy and smooth.
8. Add Spinach: Add the fresh baby spinach to the sauce and stir until the spinach is wilted, about 1 to 2 minutes.
9. Toss Spaghetti with Sauce: Add the cooked spaghetti to the skillet and toss well to coat the noodles evenly with the creamy cheese sauce.
10. Arrange Chicken and Cheese: Place the cooked chicken breasts on top of the spaghetti. Sprinkle the remaining 1 cup of Monterey Jack cheese over the chicken and pasta.
11. Broil with Crispy Onions: Top everything with crispy fried onions. Place the skillet or transfer the mixture to an oven-safe dish and broil on low for about 2 minutes, or until the cheese is melted, bubbly, and the onions are crispy. Watch closely to avoid burning.
12. Rest and Serve: Remove from the oven and let the dish rest for 5 minutes before serving to allow flavors to meld and the dish to set.

Notes

• Use fresh baby spinach but you can substitute with frozen spinach if needed; just thaw and drain excess water before adding.
• For a spicier kick, increase crushed red pepper flakes or add chopped jalapeños when sautéing garlic.
• Leftovers reheat well in the oven or microwave; cover to retain moisture.
• For a lower fat version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
• If crispy fried onions aren’t available, you can make your own by thinly slicing onions, coating them lightly with flour, and frying until golden brown.

Keywords: Monterey Chicken Spaghetti, cheesy chicken pasta, creamy chicken spaghetti, one skillet chicken pasta, quick dinner, easy family meal