Description
This Monterey Chicken Spaghetti is a creamy, cheesy baked pasta dish made with tender chicken, melted Monterey Jack and cheddar, and a gentle kick from tomatoes with green chilies. It’s a comforting, practical dinner that comes together easily and works well for busy weeknights or sharing with family.
Ingredients
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12 oz spaghetti
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2 cups cooked chicken breast, shredded
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1 cup Monterey Jack cheese, shredded
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1/2 cup cheddar cheese, shredded
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1 can (10 oz) diced tomatoes with green chilies, drained
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1/2 cup sour cream
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1/2 cup milk
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1/4 cup green onions, sliced
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2 cloves garlic, minced
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1 tbsp olive oil
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1/2 tsp smoked paprika
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1/2 tsp salt
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1/4 tsp black pepper
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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Cook the spaghetti according to package instructions until tender. Drain well and set aside.
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Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
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Stir in the shredded chicken, drained diced tomatoes with green chilies, smoked paprika, salt, and black pepper. Cook for 2–3 minutes, stirring until heated through.
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In a large bowl, combine the cooked spaghetti, chicken mixture, sour cream, milk, half of the Monterey Jack cheese, and half of the cheddar cheese. Mix until evenly coated.
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Transfer the mixture to the prepared baking dish and spread it evenly.
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Sprinkle the remaining Monterey Jack and cheddar cheese over the top, then add the sliced green onions.
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Bake for 20 minutes, or until the cheese is melted and bubbly. Serve hot.
Notes
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Drain the diced tomatoes well to prevent excess liquid in the casserole.
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Cook the spaghetti just until tender, as it will continue cooking slightly while baking.
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Mixing the pasta while the chicken mixture is warm helps create a smoother, creamier texture.
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Leftovers can be stored in the refrigerator for 3–4 days and reheated gently.