Name: Monterey Chicken Spaghetti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 oz spaghetti (about half a 1 lb box); 2 cups cooked chicken, shredded or cubed; 1 Tbsp olive oil; 1 small onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 garlic cloves, minced; 2 Tbsp all-purpose flour; 1 cup chicken broth; 1 cup milk; 1 cup sour cream; 1½ cups shredded Monterey Jack cheese (divided); 1 tsp chili powder; 1 tsp ground cumin; Salt and pepper, to taste; 2 Tbsp fresh cilantro or parsley, chopped (optional)

Why You’ll Love This Recipe

I love this dish for how it delivers big comfort in every bite. The creamy sauce, seasoned chicken, and tender pasta come together so easily, making it an ideal one-pan meal for busy nights or gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz spaghetti (about half a 1 lb box)
2 cups cooked chicken, shredded or cubed
1 Tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 Tbsp all-purpose flour
1 cup chicken broth
1 cup milk
1 cup sour cream
1½ cups shredded Monterey Jack cheese (divided)
1 tsp chili powder
1 tsp ground cumin
Salt and pepper, to taste
2 Tbsp fresh cilantro or parsley, chopped (optional)

directions

I preheat the oven to 350 °F (175 °C) and grease a 9×13 baking dish.

Then I cook the spaghetti until al dente according to the package instructions, drain it, and set it aside.

In a large skillet, I heat olive oil over medium heat, then sauté the onion and bell peppers until they’re softened—about 5 minutes. I add garlic and cook for another minute.

Next, I sprinkle the flour over the vegetables and stir to coat, then gradually whisk in chicken broth and milk. I let it cook until the sauce thickens slightly.

I stir in the sour cream, 1 cup of Monterey Jack cheese, chili powder, cumin, salt, and pepper. Then I add the cooked chicken and spaghetti, tossing everything together until it’s evenly coated.

I transfer the mixture to the baking dish and sprinkle the remaining ½ cup of cheese on top.

I bake for 20–25 minutes until the cheese is melted and bubbly. If I want a golden top, I broil it for 1–2 minutes.

After removing it from the oven, I let it rest for 5 minutes, then garnish with chopped cilantro or parsley before serving.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: ~480 kcal per serving

Variations

Sometimes I use rotisserie chicken to save time or add black beans and corn for a southwestern twist. Pepper Jack cheese works great if I want some extra heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual servings or warm them in the oven at 325°F until heated through.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble it up to a day in advance and refrigerate. I just add 5–10 extra minutes to the bake time if it’s cold.

What other cheese can I use?

I sometimes use cheddar, Colby Jack, or a blend for variety. Monterey Jack melts beautifully and adds a mild flavor.

Can I use rotisserie chicken?

Absolutely! It saves time and adds great flavor. I just shred it and mix it in as directed.

Is it spicy with chili powder and cumin?

Not at all. These spices add warmth and depth but not heat. I add jalapeños or hot sauce if I want more kick.

Can I freeze it?

Yes. I freeze the baked and cooled casserole in portions. It reheats well in the oven after thawing.

Conclusion

Monterey Chicken Spaghetti is one of those reliable dishes I keep coming back to. It’s creamy, satisfying, and full of comforting flavors—just right for any busy weeknight or casual get-together.