Description

Monterey Chicken Spaghetti is a comforting and flavorful casserole combining tender shredded chicken, creamy mushroom and chicken soup sauce, diced tomatoes with green chilies, and colorful bell peppers, all tossed with spaghetti and topped with melted Monterey Jack cheese and optional bacon. This easy-to-make recipe can be served immediately or baked to create a warm, bubbly pasta dish perfect for family dinners.

Ingredients

Scale

Pasta

1 pound spaghetti
Salt for boiling water

Vegetables & Aromatics

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped

Sauce Components

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 (10 ounce) can diced tomatoes and green chilies (such as Rotel), undrained
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Protein & Toppings

1 pound boneless, skinless chicken breasts, cooked and shredded
1 cup Monterey Jack cheese, shredded
1/2 cup cooked bacon, crumbled (optional)
Fresh parsley, chopped (for garnish)

Instructions

Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain well and set aside.
Prepare Chicken and Vegetables: Cook the chicken by baking, poaching, or using leftover/rotisserie chicken, then shred it. In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Stir in minced garlic, chopped red and green bell peppers, and cook for an additional 3-5 minutes until the peppers are tender-crisp.
Make the Creamy Sauce: Reduce the heat to low and add the condensed cream of mushroom soup, condensed cream of chicken soup, and softened cream cheese to the skillet. Stir continuously until the mixture is smooth and creamy. Add the undrained diced tomatoes with green chilies and stir to combine. Season with garlic powder, onion powder, and black pepper. Taste and adjust seasonings if necessary.
Assemble the Dish: Add the cooked spaghetti and shredded chicken to the skillet with the creamy sauce. Toss thoroughly to coat all ingredients evenly.
Serve Immediately or Prepare to Bake: To serve immediately, spoon the pasta mixture onto plates and garnish with fresh parsley. To bake, preheat the oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle shredded Monterey Jack cheese and crumbled bacon on top if using.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
Serve and Garnish: Remove from the oven and allow to cool slightly before serving. Garnish with chopped fresh parsley for a burst of color and freshness.

Notes

Chicken can be cooked by baking, poaching, or using rotisserie for convenience.
Optional bacon adds a smoky flavor and crunchy texture but can be omitted for a lighter dish.
Adjust seasoning with additional garlic or onion powder to taste.
For a spicier version, use diced tomatoes with green chilies that are hotter or add some cayenne pepper.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Monterey Chicken Spaghetti, creamy chicken pasta, baked spaghetti casserole, easy chicken recipes, family dinner, one pot pasta, southwestern pasta casserole