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Creamy Monterey Chicken Spaghetti Casserole

A fork lifts a large portion of creamy Monterey chicken spaghetti, showing long, stretchy cheese pulls over the main serving.
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Make this comforting, cheesy Monterey Chicken Spaghetti Casserole for a satisfying weeknight dinner. It combines tender chicken and spaghetti in a rich, creamy sauce with Monterey Jack cheese.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup milk
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned and cooked through. Remove chicken and set aside.
  4. In the same skillet, add onion and bell peppers. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  5. Stir in chicken broth, cream of chicken soup, milk, and sour cream into the skillet. Heat gently, stirring until smooth. Do not boil.
  6. Remove the skillet from the heat. Stir in Monterey Jack cheese, cheddar cheese, cilantro, Worcestershire sauce, chili powder, and cumin until the cheese melts into a smooth sauce.
  7. Add the cooked chicken and drained spaghetti to the sauce. Toss everything together until the pasta and chicken are evenly coated.
  8. Pour the mixture into the prepared baking dish.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and heated through. Let it rest for 5 minutes before serving.

Notes

  • For a Tex-Mex flavor boost, add 2 tablespoons of mild green chiles to the sauce mixture.
  • If you prefer a stovetop meal instead of a casserole, skip the baking step and serve immediately after mixing the pasta with the sauce.
  • Shred your own Monterey Jack cheese for the creamiest melt, as pre-shredded varieties sometimes contain anti-caking agents.

Nutrition

Find it online: https://dishicious.com/monterey-chicken-spaghetti-casserole-recipe/