Description
Monterey Chicken Spaghetti is a creamy, cheesy baked pasta dish that blends tender diced chicken, vibrant bell peppers, and zesty diced tomatoes with green chilies. Combined with rich cream of chicken soup, sour cream, and melted Monterey Jack cheese, this comforting casserole is perfect for a family dinner that’s both hearty and delicious.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 small onion, finely chopped
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
Pasta
- 12 ounces spaghetti, cooked and drained
Sauces and Cheese
- 2 tablespoons olive oil
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups shredded Monterey Jack cheese, divided
Garnish
- 1/4 cup chopped fresh parsley or green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the casserole later.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and season with salt, black pepper, and garlic powder. Cook for 6–8 minutes until the chicken is browned and fully cooked through.
- Sauté Vegetables: Add chopped onion and diced red and green bell peppers to the skillet with the chicken. Sauté for 3–4 minutes, or until the vegetables are softened and fragrant.
- Prepare Sauce: Stir in the drained diced tomatoes with green chilies, cream of chicken soup, sour cream, and chicken broth into the skillet. Mix well to combine all ingredients into a creamy sauce.
- Combine Pasta: Add the cooked spaghetti and 1 1/2 cups of shredded Monterey Jack cheese to the skillet. Toss everything together thoroughly so the pasta is evenly coated with the sauce and cheese.
- Assemble Casserole: Transfer the pasta mixture into a greased 9×13-inch baking dish. Evenly sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese on top.
- Bake: Place the baking dish in the oven and bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with fresh chopped parsley or green onions before serving hot.
Notes
- For a spicier kick, substitute Monterey Jack cheese with Pepper Jack or add crushed red pepper flakes to the sauce.
- This dish can be assembled ahead of time and stored in the refrigerator until ready to bake, making it perfect for meal prep or entertaining.
