Monterey Chicken Spaghetti
A delightful and comforting dish combining tender chicken, creamy sauce, and pasta for a hearty meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice) Use sturdy pasta shapes for better texture.
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
- to taste Fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Cook the pasta according to the package instructions until it reaches al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until soft and slightly browned.
Sauce Preparation
- Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth and heated through.
- Mix in the cooked chicken and 1/2 cup Monterey Jack cheese. Cook for an additional 2-3 minutes until cheese is melted.
Assembly and Baking
- Toss the cooked pasta into the skillet with the creamy chicken mixture until evenly coated.
- Preheat the oven to 350°F (175°C). Transfer to a greased 9×13-inch baking dish.
- Top with remaining Monterey Jack cheese and cheddar cheese. Bake for 20-25 minutes until melted and bubbly.
Serving
- Garnish with freshly chopped parsley if desired and serve warm.
Notes
For storage, cool before transferring to an airtight container. Refrigerate for up to three days or freeze for up to three months. To reheat, stir in a little milk or broth if needed.