Monterey Chicken Spaghetti : Creamy Recipe
If you’re craving comfort food with a bold, cheesy twist, this Monterey Chicken Spaghetti : Creamy Recipe is about to become your new obsession. Imagine tender bites of chicken, colorful bell peppers, and spaghetti all tossed in a creamy, zesty sauce, then baked until bubbly perfection. This dish has everything: flavor, color, and a heartiness that makes it irresistible for family dinners, potlucks, or a cozy night in. It’s the kind of recipe that brings everyone to the table—eager for seconds!

Ingredients You’ll Need
What makes Monterey Chicken Spaghetti : Creamy Recipe truly shine is its blend of everyday ingredients that work together beautifully. Each item in this lineup adds its own magic—whether it’s for creaminess, a punch of heat, or that signature cheesy finish.
- Spaghetti pasta (12 ounces): Use classic spaghetti for that satisfying, twirlable texture that holds the sauce perfectly.
- Olive oil (2 tablespoons): Adds a subtle richness and helps brown the chicken for extra flavor.
- Boneless skinless chicken breasts (1 pound, cut into bite-size pieces): The star protein, making every forkful hearty and filling.
- Onion (1 small, finely chopped): Brings sweetness and depth to the base of the sauce.
- Garlic (3 cloves, minced): Infuses the dish with aromatic, savory notes.
- Red bell pepper (1, diced): Adds a pop of color and mild sweetness.
- Green bell pepper (1, diced): Balances out the red pepper with a bit of earthiness.
- Diced tomatoes with green chilies (1 can, 10 ounces): Delivers a tangy kick and a touch of heat.
- Cream of chicken soup (1 can, 10.5 ounces): The secret to ultra-creamy, comforting sauce.
- Sour cream (1 cup): Makes the sauce tangy, smooth, and extra luscious.
- Monterey Jack cheese (2 cups, shredded, divided): Melts like a dream for that signature cheesy stretch.
- Chili powder (1 teaspoon): Kicks up the flavor with gentle warmth.
- Paprika (1 teaspoon): Adds a touch of smokiness and beautiful color.
- Salt (1 teaspoon): Essential for tying all the flavors together.
- Black pepper (1/2 teaspoon): A little heat for balance.
- Cumin (1/2 teaspoon): Lends a subtle earthy note that deepens the sauce.
- Chicken broth (1/4 cup): Loosens the sauce for perfect coating consistency.
- Fresh parsley (2 tablespoons, chopped, for garnish): Brightens the finished dish with a fresh, green touch.
How to Make Monterey Chicken Spaghetti : Creamy Recipe
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente—tender but with a little bite. Drain the noodles, rinse briefly with warm water to stop the cooking, and set aside. This step lays the foundation for the entire Monterey Chicken Spaghetti : Creamy Recipe, so don’t overcook!
Step 2: Sauté the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the bite-size pieces of chicken and cook until golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set it aside. Browning the chicken gives it extra flavor and ensures it stays juicy once baked.
Step 3: Sauté the Vegetables
In the same skillet (no need to wipe it out), add the chopped onion, minced garlic, and both diced bell peppers. Sauté for about 4 to 5 minutes, or until the veggies have softened and smell delicious. This step builds a flavorful base that infuses every bite of the Monterey Chicken Spaghetti : Creamy Recipe with savory goodness.
Step 4: Make the Creamy Sauce
Add the diced tomatoes with green chilies, cream of chicken soup, sour cream, chicken broth, and half of the shredded Monterey Jack cheese to the skillet. Stir everything together until smooth and creamy. Sprinkle in the chili powder, paprika, salt, black pepper, and cumin, then mix well. The sauce should be thick, creamy, and speckled with color—utterly irresistible!
Step 5: Combine Everything
Return the cooked chicken to the skillet and add the drained spaghetti. Toss everything together gently so the noodles and chicken are well coated with the creamy sauce. This is where the magic happens—every strand of pasta soaks up the flavors of the Monterey Chicken Spaghetti : Creamy Recipe.
Step 6: Bake to Perfection
Transfer the entire mixture to a greased 9×13-inch baking dish. Sprinkle the remaining Monterey Jack cheese evenly over the top. Bake at 350°F for 20 minutes, or until the cheese is melted and the casserole is bubbling around the edges. The oven transforms everything into a creamy, golden masterpiece that’s impossible to resist.
Step 7: Garnish and Serve
Once out of the oven, sprinkle the chopped fresh parsley over the bubbling cheesy top. The vibrant green adds freshness and visual appeal, making your Monterey Chicken Spaghetti : Creamy Recipe truly table-ready.
How to Serve Monterey Chicken Spaghetti : Creamy Recipe

Garnishes
Don’t skip the finishing touches! A generous sprinkle of chopped fresh parsley adds color and a burst of herbal freshness. If you love a little heat, scatter on some sliced jalapeños or a dash of crushed red pepper. Even a squeeze of lime juice can give a bright, tangy kick to balance the creamy richness.
Side Dishes
Monterey Chicken Spaghetti : Creamy Recipe is a star on its own, but it shines even brighter with simple sides. Try a crisp green salad tossed in a light vinaigrette, some roasted or steamed broccoli, or classic garlic bread for soaking up every drop of sauce. These sides keep the meal balanced and let the main dish shine.
Creative Ways to Present
For something fun, serve the spaghetti in individual ramekins for a dinner party, or scoop it into pretty bowls for a casual family meal. Want to wow your guests? Top with extra cheese, slide under the broiler for a minute or two, and let it get deliciously golden and bubbly. However you serve it, this Monterey Chicken Spaghetti : Creamy Recipe always looks and tastes stunning.
Make Ahead and Storage
Storing Leftovers
Leftovers of Monterey Chicken Spaghetti : Creamy Recipe keep beautifully in the refrigerator. Simply transfer any cooled leftovers into an airtight container and store for up to three days. The flavors only get better as they mingle in the fridge!
Freezing
To freeze, let the baked spaghetti cool completely, then portion into freezer-safe containers or wrap the baking dish tightly with foil. It will keep for up to two months. When you’re ready to enjoy it again, thaw in the refrigerator overnight for best texture and flavor.
Reheating
For best results, reheat individual servings in the microwave or cover the whole dish with foil and bake at 350°F until heated through. If the pasta looks a bit dry, add a splash of chicken broth or milk before reheating to restore its creamy texture.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti is traditional for Monterey Chicken Spaghetti : Creamy Recipe, you can substitute with penne, fettuccine, or any pasta shape you love. Just make sure to cook it al dente so it holds up well when baked.
Is there a way to make this dish spicier?
Yes! For extra heat, add chopped jalapeños, a pinch of cayenne pepper, or even a splash of hot sauce to the sauce. You can also use a spicier variety of diced tomatoes with green chilies if you like things fiery.
Can I make this recipe ahead of time?
Definitely. You can assemble the entire Monterey Chicken Spaghetti : Creamy Recipe up to a day in advance, cover, and refrigerate before baking. When ready to serve, just bake as directed until bubbly and heated through.
What can I use instead of Monterey Jack cheese?
If you don’t have Monterey Jack on hand, try mozzarella, pepper jack for a spicy twist, or a blend of cheddar and mozzarella. The key is to use a good-melting cheese for that dreamy, creamy texture.
Is there a lighter version of this recipe?
Yes! For a lighter Monterey Chicken Spaghetti : Creamy Recipe, substitute Greek yogurt for the sour cream, use reduced-fat cheese, and opt for a lighter cream of chicken soup. You’ll still get tons of flavor with a little less richness.
Final Thoughts
There’s just something special about sharing a big, bubbling dish of Monterey Chicken Spaghetti : Creamy Recipe with people you love. It’s hearty, cheesy, and full of lively flavors that make every bite unforgettable. I hope you give this recipe a try soon—don’t be surprised if it becomes a new family favorite!
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Monterey Chicken Spaghetti : Creamy Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This creamy Monterey Chicken Spaghetti recipe features tender chicken, a medley of bell peppers, and a luscious cheese sauce baked to bubbly perfection. It’s a comforting American classic perfect for family dinners, combining the flavors of diced tomatoes with green chilies, sour cream, and shredded Monterey Jack cheese over perfectly cooked spaghetti.
Ingredients
Pasta
- 12 ounces spaghetti pasta
Chicken and Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Sauce Components
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1/4 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
Cheese & Garnish
- 2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the onion, garlic, red bell pepper, and green bell pepper. Cook over medium heat until the vegetables are softened, about 4-5 minutes.
- Make the sauce: Add the diced tomatoes with green chilies, cream of chicken soup, sour cream, chicken broth, and half of the shredded Monterey Jack cheese to the skillet. Stir well until the mixture is smooth and creamy.
- Season the sauce: Stir in the chili powder, paprika, salt, black pepper, and cumin. Mix thoroughly to combine all flavors.
- Combine chicken and spaghetti: Add the cooked chicken and the drained spaghetti into the sauce. Toss gently to coat everything evenly with the sauce.
- Transfer to baking dish: Grease a 9×13-inch baking dish and transfer the spaghetti mixture into it. Sprinkle the remaining shredded Monterey Jack cheese evenly over the top.
- Bake: Preheat your oven to 350°F (175°C). Bake the dish for 20 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from oven and sprinkle with chopped fresh parsley before serving warm.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Use rotisserie chicken to save preparation time.
- Add extra heat by including chopped jalapeños or cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6 g
- Sodium: 910 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg