Monterey Chicken Pasta – Easy Weeknight Dinner
Monterey chicken spaghetti is a creamy, cheesy baked casserole loaded with tender shredded chicken, two types of cheese, and Tex-Mex-inspired flavor for a hearty, family-friendly meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
12 oz spaghetti, cooked and drained
2–3 cups cooked shredded chicken
1 tbsp olive oil
1 small onion, diced
1 bell pepper, chopped
2 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chilies
8 oz cream cheese, softened
1/2 cup chicken broth
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
Pinch cumin or chili powder (optional)
Chopped parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook spaghetti until al dente, then drain.
- In a skillet, heat olive oil. Sauté onion and bell pepper 4–5 minutes. Add garlic and cook 30 seconds.
- Add cream cheese, tomatoes, and chicken broth. Stir until creamy.
- Add shredded chicken, seasonings, and simmer 2–3 minutes.
- Toss with cooked spaghetti. Add more broth if too thick.
- Transfer to baking dish. Top with Monterey Jack and cheddar.
- Bake 20–25 minutes until bubbly. Broil 1–2 minutes for golden top.
- Rest 5–10 minutes before serving. Garnish with parsley.
Notes
Store leftovers in fridge up to 4 days. Freeze before or after baking for longer storage.