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Monterey Chicken Spaghetti

Monterey Chicken Spaghetti: Creamy Comfort for Any Table

Monterey Chicken Spaghetti is a creamy, crowd-pleasing dish combining chicken, spices, and Monterey Jack cheese, perfect for any dinner table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken & Spices
  • 2 pieces Boneless Skinless Chicken Breasts The main protein source, juicy and tender.
  • 2 tablespoons Olive Oil Essential for cooking chicken and sautéing.
  • 1 tablespoon Chili Powder Adds a warm, flavorful kick.
  • 1 teaspoon Ground Cumin Boosts richness with earthy notes.
  • 1 teaspoon Smoked Paprika Delivers a lovely smoky depth.
  • 1 teaspoon Garlic Powder Enhances flavor complexity.
  • 1 teaspoon Onion Powder Essential for seasoning.
  • 1 teaspoon Salt Fundamental seasoning.
  • 1 teaspoon Black Pepper Fundamental seasoning.
For the Sauce
  • 1 piece Yellow Onion Serves as flavor backbone.
  • 3 cloves Garlic Fresh brings aromatic essence.
  • 1 piece Red Bell Pepper Adds sweetness and vibrancy.
  • 14.5 ounces Diced Tomatoes Use undrained for thickness.
  • 10 ounces Rotel Diced Tomatoes with Green Chiles Introduces zesty heat.
  • 1 cup Chicken Broth Adds moisture and flavor.
  • 8 ounces Cream Cheese Ensure softened before use.
  • 1 can Mild Green Chiles Adds subtle heat.
  • 1 teaspoon Dried Oregano Lends Italian herb flavor.
For the Pasta & Topping
  • 8 ounces Spaghetti Classic base for the dish.
  • 2 cups Shredded Monterey Jack Cheese For creamy goodness.
  • 6 ounces Cooked Beef Bacon Infuses smoky flavor.
  • 1/4 cup Fresh Cilantro For garnishing.
  • 1/4 cup Green Onions For garnishing.

Equipment

  • large skillet
  • Baking dish
  • pot

Method
 

Step-by-Step Instructions
  1. Season boneless skinless chicken breasts with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Sear in olive oil for 6-7 minutes per side until cooked through. Shred or chop chicken.
  2. In the same skillet, sauté chopped yellow onion and diced red bell pepper until softened, about 3-4 minutes. Add minced garlic and sauté for 1-2 minutes.
  3. Stir in undrained diced tomatoes, Rotel tomatoes, and chicken broth. Simmer over medium-low heat for 5 minutes.
  4. Add softened cream cheese and mild green chiles, stirring until cream cheese melts and sauce is creamy, about 3-4 minutes. Fold in the shredded chicken.
  5. Cook spaghetti in boiling salted water until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain.
  6. In a greased baking dish, combine cooked spaghetti with the sauce and toss to coat. Top with shredded Monterey Jack and cooked beef bacon. Bake at 350°F for 20-25 minutes.
  7. Let cool briefly, garnish with cilantro and green onions, then serve warm.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Perfect for make-ahead and storage. Can be frozen for up to 3 months.

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