Tired of the same old spaghetti night? Want something creamy, cheesy, and satisfying—but still easy enough for a weeknight? Meet your new favorite: Monterey Chicken Spaghetti.
This warm, comforting casserole combines juicy shredded chicken, spaghetti pasta, creamy soup, tangy Rotel tomatoes, and a generous helping of Monterey Jack cheese. Finished in the oven for a golden, bubbly top, it’s a soul-soothing, family-friendly meal that feels like a hug in a casserole dish.
Whether you’re feeding a crowd or prepping a cozy dinner for the week, this baked chicken spaghetti hits the sweet spot between simplicity and flavor. And yes—it reheats beautifully!
Ingredients
- 12 oz spaghetti
- 2 tablespoons olive oil
- 3 cups cooked chicken breast, shredded
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
- ½ cup sour cream
- ½ cup chicken broth
- 2 cups Monterey Jack cheese, shredded
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Preparation
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—about 8–9 minutes.
Drain the noodles and set aside. Drizzle a small amount of olive oil over them if needed to prevent sticking.
Chef’s Tip: Don’t overcook your pasta—al dente texture helps it hold up in the oven.
Step 2: Sauté the aromatics
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the finely diced onion and sauté for 3–4 minutes, or until soft and translucent.
Add the minced garlic and sauté for another minute, just until fragrant.
This flavorful base will boost your sauce and bring depth to the whole dish.
Step 3: Build the creamy sauce
Stir in the following:
- Cream of chicken soup
- Drained Rotel tomatoes
- Sour cream
- Chicken broth
Reduce heat to low and stir until everything melts together into a creamy, slightly tangy sauce. Let it simmer gently for 2–3 minutes.
The sour cream adds a rich, slightly tangy flavor while the Rotel brings in a subtle heat and bright tomato taste.
Step 4: Add the chicken and spices
Next, stir in:
- Shredded cooked chicken
- Smoked paprika
- Salt and pepper
- Half of the shredded Monterey Jack cheese (1 cup)
Mix thoroughly until the chicken is well coated and the cheese begins to melt into the sauce.
Chef’s Note: You can use rotisserie chicken, baked chicken breasts, or even leftover grilled chicken—whatever you have on hand.
Step 5: Combine with the pasta
Add the cooked, drained spaghetti to the skillet with the chicken and sauce. Use tongs or a spatula to gently toss everything together until well combined.
You want the sauce to coat every strand and the chicken to be evenly distributed.
Step 6: Bake to golden perfection
Transfer the mixture into a lightly greased 9×13-inch baking dish. Spread evenly.
Top with the remaining 1 cup of Monterey Jack cheese. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the top is bubbly and lightly golden.
Optional: Broil for an extra 2–3 minutes for a more golden, bubbly top—just keep an eye on it!
Step 7: Garnish and serve
Once out of the oven, let the casserole sit for 5 minutes to set.
Sprinkle with freshly chopped parsley for a pop of color and freshness before serving.
Serve hot and enjoy every creamy, cheesy bite!
Variation
- Add Veggies: Stir in cooked spinach, peas, or sautéed mushrooms for a veggie boost.
- Spicy Twist: Use hot Rotel or add diced jalapeños for extra heat.
- Cheese Swap: Try Pepper Jack for extra spice, or Cheddar for a classic twist.
- Low-Carb Option: Use spiralized zucchini or shirataki noodles instead of pasta.
- Make it Smoky: Add cooked bacon bits or chopped smoked turkey.
Cooking Note
- Monterey Jack melts beautifully and adds a creamy, mild flavor.
- If your sauce feels too thick, add a splash more broth before baking.
- Don’t skip the sour cream—it gives the dish a silky richness.
- You can assemble the entire casserole ahead of time and refrigerate for up to 24 hours before baking.
Serving Suggestions
- Pair with a Side Salad: A crisp green salad with vinaigrette balances the richness.
- Add Garlic Bread: Scoop up every last bit of cheesy sauce with a warm slice.
- For Potlucks: This dish transports well—just cover tightly and reheat gently.
- Freeze for Later: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Tips
- Use freshly shredded cheese—it melts smoother than pre-shredded varieties.
- Leftovers? Store in the fridge for up to 4 days and reheat in the oven or microwave.
- To speed things up, cook the pasta and prepare the sauce simultaneously.
- For a crispy top, sprinkle a handful of breadcrumbs or crushed Ritz crackers before baking.
Monterey Chicken Spaghetti
- Total Time: 40 minutes
Ingredients
-
12 oz spaghetti
-
2 tablespoons olive oil
-
3 cups cooked chicken breast, shredded
-
1 small onion, finely diced
-
3 cloves garlic, minced
-
1 (10.5 oz) can cream of chicken soup
-
1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
-
½ cup sour cream
-
½ cup chicken broth
-
2 cups Monterey Jack cheese, shredded
-
1 teaspoon smoked paprika
-
½ teaspoon black pepper
-
½ teaspoon salt
-
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
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—about 8–9 minutes.
Drain the noodles and set aside. Drizzle a small amount of olive oil over them if needed to prevent sticking.
Chef’s Tip: Don’t overcook your pasta—al dente texture helps it hold up in the oven.
Step 2: Sauté the aromatics
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the finely diced onion and sauté for 3–4 minutes, or until soft and translucent.
Add the minced garlic and sauté for another minute, just until fragrant.
This flavorful base will boost your sauce and bring depth to the whole dish.
Step 3: Build the creamy sauce
Stir in the following:
-
Cream of chicken soup
-
Drained Rotel tomatoes
-
Sour cream
-
Chicken broth
Reduce heat to low and stir until everything melts together into a creamy, slightly tangy sauce. Let it simmer gently for 2–3 minutes.
The sour cream adds a rich, slightly tangy flavor while the Rotel brings in a subtle heat and bright tomato taste.
Step 4: Add the chicken and spices
Next, stir in:
-
Shredded cooked chicken
-
Smoked paprika
-
Salt and pepper
-
Half of the shredded Monterey Jack cheese (1 cup)
Mix thoroughly until the chicken is well coated and the cheese begins to melt into the sauce.
Chef’s Note: You can use rotisserie chicken, baked chicken breasts, or even leftover grilled chicken—whatever you have on hand.
Step 5: Combine with the pasta
Add the cooked, drained spaghetti to the skillet with the chicken and sauce. Use tongs or a spatula to gently toss everything together until well combined.
You want the sauce to coat every strand and the chicken to be evenly distributed.
Step 6: Bake to golden perfection
Transfer the mixture into a lightly greased 9×13-inch baking dish. Spread evenly.
Top with the remaining 1 cup of Monterey Jack cheese. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the top is bubbly and lightly golden.
Optional: Broil for an extra 2–3 minutes for a more golden, bubbly top—just keep an eye on it!
Step 7: Garnish and serve
Once out of the oven, let the casserole sit for 5 minutes to set.
Sprinkle with freshly chopped parsley for a pop of color and freshness before serving.
Serve hot and enjoy every creamy, cheesy bite!
Notes
Monterey Jack melts beautifully and adds a creamy, mild flavor.
If your sauce feels too thick, add a splash more broth before baking.
Don’t skip the sour cream—it gives the dish a silky richness.
You can assemble the entire casserole ahead of time and refrigerate for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 410 kcal
- Sodium: 680mg
- Protein: 27g
FAQs
Q: Can I make this dish ahead of time?
Absolutely! You can assemble it a day in advance and store in the refrigerator. Just bake when ready to serve.
Q: Can I freeze Monterey Chicken Spaghetti?
Yes! Let it cool, then cover tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Q: What can I use instead of cream of chicken soup?
You can make your own by whisking together a roux of butter, flour, and chicken broth with a splash of milk.
Q: Is Monterey Jack the only cheese that works here?
Nope! Mozzarella, cheddar, or a Mexican blend also work well—but Monterey Jack melts beautifully and has a smooth flavor.
Q: Can I add more vegetables?
Definitely—spinach, bell peppers, corn, or mushrooms would all work beautifully.
Conclusion
Monterey Chicken Spaghetti is everything you want in a comfort meal: creamy, cheesy, easy to make, and loaded with flavor. It’s a warm, bubbly, oven-baked casserole that feeds a family with love and leftovers. Whether you’re meal prepping for the week or serving guests, this cozy classic is always a winner.
It’s easy to adapt, freezer-friendly, and pure comfort in a dish. Next time you need something dependable and delicious, give this chicken spaghetti a spot in your weekly meal plan—you won’t regret it! 🧀🍝💛